Study on the formation mechanism of color and flavor during the processing of Polygonatum cyrtonema Hua (PCH). [PDF]
PLoS OneWang Z +8 more
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Analysis of Different Parts of Broccoli (<i>Brassica oleracea</i> var. <i>italica</i>) Leaves and Retention of Functional Compounds Under Different Cooking Methods. [PDF]
Food Sci NutrKim MG, Park JH, Joo N.
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A novel black ginseng processing method for optimizing rare ginsenosides with bioactivity and sustainability. [PDF]
J Ginseng ResCho JH +9 more
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Effects of <i>Kalimeris indica</i> powder on Qingtuan (a glutinous rice starch gel food) quality and its potential mechanisms during hydrothermal processing. [PDF]
Food Chem XSun H +9 more
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Processing-induced modulation of nutraceutical and anti-nutritional profiles of beetroot variants targeting enhanced iron retention. [PDF]
Sci RepMundassery A +5 more
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Controlling fungal growth and quality deterioration in germ-remaining rice using silkworm pupa chitosan. [PDF]
Sci RepYi K +6 more
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Effects of steaming practices on the cadmium distribution in edible tissues of the swimming crabs (<i>Portunus trituberculatus</i>) and its health risk assessment. [PDF]
Food Chem XWu D +9 more
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Impact of Cooking Method on the Physicochemical Properties, Digestibility, and Sensory and Flavor Profiles of Chinese Chestnuts. [PDF]
FoodsSong L +9 more
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