Food Chemistry: X

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Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from Camellia sinensis leaves
Food Chemistry: X - Tập 13 - Trang 100203 - 2022
Shuang Liang, Fang Wang, Jianxin Chen, Daniel Granato, Lijun Li, Jun-Feng Yin, Yong-Quan Xu
Orange thyme: Phytochemical profiling, in vitro bioactivities of extracts and potential health benefits
Food Chemistry: X - Tập 12 - Trang 100171 - 2021
Amélia M. Silva, Luís M. Félix, Isabel Teixeira, Carlos Martins-Gomes, Judith Schäfer, Eliana B. Souto, Dario J. Santos, Mirko Bunzel, Fernando M. Nunes
Metabolites profiling reveals the dynamic changes of non-volatiles in Pu-erh during Ganpu tea processing
Food Chemistry: X - Tập 19 - Trang 100774 - 2023
Xinyi Deng, Shiqiang He, Yuxin Han, Yingjuan Chen
Characterization of aroma compounds in Rosa roxburghii Tratt using solvent-assisted flavor evaporation headspace-solid phase microextraction coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry
Food Chemistry: X - Tập 18 - Trang 100632 - 2023
Xiaofang Sheng, Mingzheng Huang, Tingting Li, Xin Li, Shunyou Cen, Qinyang Li, Qun Huang, Weiyuan Tang
The freeze-thaw stability of flavor high internal phase emulsion and its application to flavor preservation and 3D printing
Food Chemistry: X - Tập 19 - Trang 100759 - 2023
Sijie Hu, Feng Xiao, Ming Du, Jinfeng Pan, Liang Song, Chao Wu, Beiwei Zhu, Xianbing Xu
The role of emerging technologies in the dehydration of berries: Quality, bioactive compounds, and shelf life
Food Chemistry: X - Tập 16 - Trang 100465 - 2022
Mirian Pateiro, Márcio Vargas-Ramella, Daniel Franco, Adriano Gomes da Cruz, Gökhan Zengin, Manoj Kumar, Kuldeep Dhama, José M. Lorenzo
Characterizing lysinoalanine crosslinks in food systems: Discovery of a diagnostic ion in model peptides using MALDI mass spectrometry
Food Chemistry: X - Tập 19 - Trang 100800 - 2023
Hannah McKerchar, Jolon M. Dyer, Juliet A. Gerrard, Evelyne Maes, Stefan Clerens, Renwick C.J. Dobson
Variability of carotenoids in a Musa germplasm collection and implications for provitamin A biofortification
Food Chemistry: X - Tập 2 - Trang 100024 - 2019
Delphine Amah, Emmanuel Alamu, Michael Adesokan, Angeline van Biljon, Bussie Maziya-dixon, Rony Swennen, Maryke Labuschagne
Retention of bioactive compounds during extrusion processing and storage
Food Chemistry: X - Tập 13 - Trang 100191 - 2022
Jasmeet Kour, Sukhcharn Singh, Dharmesh Chandra Saxena
H2O2-induced oxidative stress improves meat tenderness by accelerating glycolysis via hypoxia-inducible factor-1α signaling pathway in postmortem bovine muscle
Food Chemistry: X - Tập 16 - Trang 100466 - 2022
Cheng Chen, Zhaobin Guo, Xixiong Shi, Yuxuan Guo, Guoyuan Ma, Jibing Ma, Qunli Yu
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