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38 积分 2022-10-10 加入
Electronic nose, flavoromics, and lipidomics reveal flavor changes in longissimus thoracis of fattening Saanen goats by dietary Allium mongolicum regel flavonoids
12小时前
待确认
Unraveling the metabolic network of volatile flavor dynamics development during the golden pomfret fermentation driven by core bacteria: a combined multi-omics analysis
12小时前
已完结
Individual and collaborative solid-state fermentation by Monascus purpureus and Eurotium cristatum: Impact on metabolite profiling and hypolipidemic properties of black Tartary buckwheat
12小时前
待确认
Hypoglycemic Effect of Rambutan (Nephelium lappaceum L.) Peel Polyphenols on Type 2 Diabetes Mice by Modulating Gut Microbiota and Metabolites
1个月前
已完结
Insights into the molecular mechanisms of lipid metabolism of air-dried goose on the formation of flavor substances by co-inoculation of lactic acid bacteria and staphylococcus based on GC-MS and lipidomics
1个月前
已完结
Microorganisms and characteristic volatile flavor compounds in Luocheng fermented rice noodles
1个月前
已完结
Effects of heat treatments, storage and reheating on volatile compounds in pork and screening for characteristic volatile compounds
1个月前
已完结
Co-culturing Limosilactobacillus fermentum and Pichia fermentans to ferment soybean protein hydrolysates: An effective flavor enhancement strategy
1个月前
已完结
Enhanced bioactivity of honeysuckle-Cassia seeds extracts through Lactobacillus acidophilus and Bacillus subtilis co-fermentation: Impact on alcoholic liver disease and gut microbiota
1个月前
已完结
Co-fermentation of L. plantarum and enological yeasts enhances the quality of a multi-substrate fermented beverage: Physicochemical, bioactive and flavor profiles
1个月前
已完结
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