Lv2
118 积分 2025-09-01 加入
Microencapsulation of organic coffee husk polyphenols: Effects on release, bioaccessibility, and antioxidant capacity of phenolics in a simulated gastrointestinal tract
2个月前
已完结
Medicine and food homology substances: A review of bioactive ingredients, pharmacological effects and applications
3个月前
已完结
Integration of volatile and non-volatile metabolite profile, and in vitro digestion reveals the differences between different preparation methods on physico-chemical and biological properties of Gastrodia elata
3个月前
已完结
Spatiotemporal heterogeneity of volatile substances and excavation of pickle like odor production microorganism during the pit fermentation of Jiang flavoured Baijiu
4个月前
已完结
Characterization of the key aroma compounds of wild bitter melon lujiu based on LLE coupled with GC–O–MS and the aroma influence of polysaccharide addition using VASE–GC–MS
4个月前
已完结
Multi-omics profiling reveals the dynamic interplay between processing-induced phytochemical transformation and antioxidant bioactivity in ‘Huangkui’ tea (Camellia sinensis)
4个月前
已完结
Exploring key aroma differences of three Fenghuang Dancong oolong teas and their perception interactions with caffeine via sensomics approach
4个月前
已完结
Temporal Changes in Aroma Release of Longjing Tea Infusion: Interaction of Volatile and Nonvolatile Tea Components and Formation of 2-Butyl-2-octenal upon Aging
4个月前
已完结
Effect of sequential fermentation with indigenous non-Saccharomyces cerevisiae combinations and Saccharomyces cerevisiae on the chemical composition and aroma compounds evolution of kiwifruit wine
5个月前
已完结
Dual-temperature dual-state fermentation: A novel approach to improve aroma and color characteristics of Marselan wines
6个月前
已完结
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