Found: 8
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Study on the Quality Variation and Internal Mechanisms of Frozen Oatmeal Cooked Noodles during Freeze–Thaw Cycles.
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- Foods, 2024, v. 13, n. 4, p. 541, doi. 10.3390/foods13040541
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- Article
Quantitative analysis and visualization of moisture and anthocyanins content in purple sweet potato by Vis–NIR hyperspectral imaging.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15128
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- Article
Soy protein isolate improves the structure, starch retrogradation and water distribution of a Chinese traditional rice/bean food Dousi: towards high low‐temperature storage stability.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 10, p. 5144, doi. 10.1111/ijfs.16613
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- Article
Coupling electronic nose with GC–MS improves flavor recognition and grade differentiation of Zhenjiang aromatic vinegar.
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- Journal of Food Process Engineering, 2021, v. 44, n. 10, p. 1, doi. 10.1111/jfpe.13806
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- Article
Monitoring of dough fermentation during Chinese steamed bread processing by near‐infrared spectroscopy combined with spectra selection and supervised learning algorithm.
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- Journal of Food Process Engineering, 2021, v. 44, n. 9, p. 1, doi. 10.1111/jfpe.13783
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- Article
Evaluation of lipid oxidation and volatile compounds of traditional dry‐cured pork belly: The hyperspectral imaging and multi‐gas‐sensory approaches.
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- Journal of Food Process Engineering, 2020, v. 43, n. 1, p. N.PAG, doi. 10.1111/jfpe.13092
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- Article
Investigating flavor sensory properties of Zhenjiang aromatic vinegar and factors impacting perception using quantitative descriptive analysis and temporal dominance of sensations.
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- Journal of Sensory Studies, 2023, v. 38, n. 6, p. 1, doi. 10.1111/joss.12872
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- Article
Stability and Bioaccessibility of Quercetin-Enriched Pickering Emulsion Gels Stabilized by Cellulose Nanocrystals Extracted from Rice Bran.
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- Polymers (20734360), 2024, v. 16, n. 7, p. 868, doi. 10.3390/polym16070868
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- Article