红木檬副产物作为功能性配料改善切片面包品质

Authors: Helen Maria Lima da Silva, Marcony Edson da Silva Júnior, Michelle Maria Barreto de Souza, Daniele Silva Ribeiro, Maria Beatriz de Abreu Gloria, Maria Inês Sucupira Maciel

乳制品、慢性疾病风险与比较对象问题：替代分析揭示了什么

Authors: David M. Goldman, Cassandra Warbeck, Matthew

从分子指纹到风味预测：对集成化、可持续且由化学计量学驱动的食品与香气特征分析的评述

Authors: Nur Wardina Abu Bakar, Shyang Pei Hong, Phuah Eng Tong, Ummul Hasanah Hassan, Yie Hua Tan, Kae Jye Si

脱壳、辐照和烹饪对珍珠粟品种贮藏期间营养品质、植酸含量和蛋白质消化率的影响

Authors: ElShazali Ahmed Mohamed, AlMujtaba H. M. Abdallh, Elfadil E. Babiker

采用全纤维素纳米复合薄膜制成的可生物降解包装袋对枣（Ziziphus mauritiana Lamk.）果实的保质期和品质评价

Authors: Sadhana Jadaun, Saleem Siddiqui

揭示碱化处理对高粱和小米粉营养、功能和结晶度的影响

Authors: Sneha TD, Naomi Vincent, Shruti Joshi

食用油反复煎炸化学特性评估

Authors: Shefiat O. Arekemase, Ibrahim Abdulwaliyu, Hussaina Adamu, Owolabi S. Olusina, Razaq A. Mustapha, Francis Iyeh, Ayotunde S. Abe