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24 积分 2024-03-28 加入
Gelatin based preservation technologies on the quality of food: a comprehensive review
4天前
已完结
Coexisting with Ice Crystals: Cryogenic Preservation of Muscle Food─Mechanisms, Challenges, and Cutting-Edge Strategies
4天前
已完结
Intracellular Expression of Antifreeze Peptides in Food Grade Lactococcus lactis and Evaluation of Their Cryoprotective Activity
26天前
已完结
Production, structure–function relationships, mechanisms, and applications of antifreeze peptides
1个月前
已完结
Development of Icephilic ACTIVE Glycopeptides for Cryopreservation of Human Erythrocytes
1个月前
已完结
Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality - A review of effective methods
1个月前
已完结
Preparation, primary structure and antifreeze activity of antifreeze peptides from Scomberomorus niphonius skin
1个月前
已完结
Research progress in the preparation and structure-activity relationship of bioactive peptides derived from aquatic foods
1个月前
已完结
Digital transformation in food supply chains: an implementation framework
1个月前
已完结
Reducing food loss and waste within cold food supply chains – empirical evidence from developing economies
1个月前
已完结
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