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110 积分 2023-11-11 加入
Long-term administration of royal jelly regulates age-related disorders and improves gut function in naturally aging mice
11天前
已完结
Analysis of flavor substances changes during fermentation of Chinese spicy cabbage based on GC-IMS and PCA
12天前
已完结
Characterization of aroma profiles of chinese four most famous traditional red-cooked chickens using GC–MS, GC-IMS, and E-nose
12天前
已完结
Co-cultivation effects of Lactobacillus helveticus SNA12 and Kluveromyces marxiensis GY1 on the probiotic properties, flavor, and digestion in fermented milk
12天前
已完结
Flavor production in fermented chayote inoculated with lactic acid bacteria strains: Genomics and metabolomics based analysis
12天前
已完结
Recent research on the bioactivity of polyphenols derived from edible fungi and their potential in chronic disease prevention
1个月前
已完结
Research progress on the artificial intelligence applications in food safety and quality management
1个月前
已完结
Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages
1个月前
已完结
Probiotic viability, physicochemical characteristics and acceptability during refrigerated storage of clarified apple juice supplemented with Lactobacillus paracasei ssp. paracasei and oligofructose in different package type
1个月前
已完结
Quality enhancement of prickly pears (Opuntia sp.) juice through probiotic fermentation using Lactobacillus fermentum - ATCC 9338
1个月前
已完结
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