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A review on the beneficial aspects of food processing
The manuscript reviews beneficial aspects of food processing with main focus on
cooking/heat treatment, including other food‐processing techniques (eg fermentation) …
cooking/heat treatment, including other food‐processing techniques (eg fermentation) …
Impact of different microwave treatments on food texture
Electromagnetic waves are frequently used for food processing with commercial or domestic
type microwave ovens at present. Microwaves cause molecular movement by the migration …
type microwave ovens at present. Microwaves cause molecular movement by the migration …
[HTML][HTML] A nanostructural view of the cell wall disassembly process during fruit ripening and postharvest storage by atomic force microscopy
Background The mechanical properties of parenchyma cell walls and the strength and
extension of adhesion areas between adjacent cells, jointly with cell turgor, are main …
extension of adhesion areas between adjacent cells, jointly with cell turgor, are main …
FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit-and vegetable-based matrices
C Kyomugasho, S Christiaens, A Shpigelman… - Food Chemistry, 2015 - Elsevier
The use of Fourier transform infrared (FT-IR) spectroscopy as a method for routine analysis
of the degree of methylesterification (DM) of pectin was validated. The relationship between …
of the degree of methylesterification (DM) of pectin was validated. The relationship between …
Polyphenols in fruits and vegetables and its effect on human health
Polyphenols represent a group of chemical substances common in plants, structurally
characterized by the presence of one or more phenol units. Polyphenols are the most …
characterized by the presence of one or more phenol units. Polyphenols are the most …