Lv41
570 积分 2024-04-10 加入
Citrus juice off-flavor during different processing and storage: Review of odorants, formation pathways, and analytical techniques
1个月前
已完结
Polyphenol-enriched berry extracts naturally modulate reactive proteins in model foods
1个月前
已完结
Flavor challenges in designing plant-based meat analogs: an overview
1个月前
已完结
Extrusion and chlorogenic acid treatment increase the ordered structure and resistant starch levels in rice starch with amelioration of gut lipid metabolism in obese rats
2个月前
已完结
Modulating the allergenicity and functional properties of peanut protein by covalent conjugation with polyphenols
3个月前
已完结
Covalent conjugation with polyphenol reduced the sensitization of walnut and ameliorated allergy by enhancing intestinal epithelial barrier in mice
3个月前
已完结
Effects of polyphenols from walnut pellicle on the structure and allergenicity of walnut globulin
3个月前
已完结
Detection of Lectin Protein Allergen of Kidney Beans (Phaseolus vulgaris L.) and Desensitization Food Processing Technology
3个月前
已完结
Protein modification, IgE binding capacity, and functional properties of soybean protein upon conjugation with polyphenols
3个月前
已完结
Significance of fruit and vegetable allergens: Possibilities of its reduction through processing
3个月前
已完结
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