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Haimei Yang, Hongbang Liang, Xingshuang Liu and Mingsi Li
Desert vegetation in the outer transition zone of an arid oasis serves as a protective barrier against wind and sand, safeguarding the oasis ecosystem. However, intensive agricultural water usage within the oasis has led to water depletion, posing a thre...
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Carmela Gerardi, Miriana Durante, Maria Tufariello, Francesco Grieco and Giovanna Giovinazzo
Background: Grape pomace is highly attractive for the food industry as it contains numerous bioactive molecules relevant for human health. However, in order to exploit pomace flour as a functional food ingredient for food industry, it is important unders...
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Geonwoo Yoo, Jung-Hyun Park, Dong-yoon Kwak and Jong-Hyeon Lee
The evaporation of chemicals in applied chemical products such as cleaning products and paint has been evaluated using the evaporation mode of the ConsExpo model. However, it remains controversial whether the ConsExpo model can be used for non-applied ch...
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Lucio Bonaccorsi, Andrea Donato, Antonio Fotia, Patrizia Frontera and Andrea Gnisci
During the phenomenon of food degradation, several volatile organic compounds are generally released. In particular, due to lipid oxidation in stored and packed meat, hexanal is formed as a typical decomposition product. Therefore, its detection can prov...
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Mihaela Adriana Ti?a, Maria Adelina Constantinescu, Ovidiu Ti?a, Endre Mathe, Loreta Tamo?aitiene and Vijole Bradauskiene
(1) Background: The demand for healthy and nutritious food is growing worldwide. Fermented dairy products are highly valued by consumers for their health benefits. Kefir is a fermented dairy product that brings many benefits to the consumer due to its an...
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