Research [ASAP] Air-Frying Improves the Bioactive Compounds of Thermally Processed Brassica oleracea Vegetables LikeLiked Date: March 15, 2025 Less than 1 MinRead Views: 28 ACS Food Science & Technology DOI: 10.1021/acsfoodscitech.4c00996 Source: http://dx.doi.org/10.1021/acsfoodscitech.4c00996 Tags:Materials Industry FacebookTwitterLinkedinWhatsAppTelegramEmail ALT-Lab-Ad-1ALT-Lab-Ad-2ALT-Lab-Ad-3ALT-Lab-Ad-4ALT-Lab-Ad-5ALT-Lab-Ad-6ALT-Lab-Ad-7ALT-Lab-Ad-8ALT-Lab-Ad-9ALT-Lab-Ad-10ALT-Lab-Ad-11ALT-Lab-Ad-12ALT-Lab-Ad-13 Recent Articles Optimizing Soil Fertility and Crop Productivity Using Biodigestate, Poultry Manure, and NPK Integration Research February 26, 2026 Energy use and carbon emissions in high-performance computing: A case study for universities and reduction strategies Research February 26, 2026 Research February 26, 2026 Recovering acidic solid residues from wet chemical phosphorus recovery of sewage sludge ash in the production of cementitious composites Waste Management February 25, 2026 Solvent selection enables sustainable and affordable lignin biocomposite for cement-free construction Research February 25, 2026 [ASAP] Engineering Robust PEMFC Catalysts via a Dual-Pronged Stability Enhancement Strategy Research February 25, 2026 Research February 25, 2026 Current-carrying-coil magnetic field influences methane production in anaerobic digestion of water hyacinth by modulating reactive oxygen species levels Research February 25, 2026 Breaking new ground in sustainability (SD): a novel integrated framework for eco/green-innovation (EI) and green supply chain management (GSCM) implementation in emerging economies –... Research February 25, 2026 10 Best Automotive Paint Technologies That Are Changing Car Design in Dubai and Beyond in 2026 Built Environment February 25, 2026 Load more
