Lv41
800 积分 2025-09-14 加入
Effects of oat β-glucans with different molecular weights on the physicochemical properties, fermentation kinetics, and in vitro digestibility characteristics of yogurt
4小时前
待确认
Non-chromatographic arsenic speciation analyses in wild shrimp (Farfantepenaeus brasiliensis) using functionalized magnetic iron-nanoparticles
2个月前
已完结
Development of the electrochemical sensor based on magnetic fluid for the detection of copper ions in food
4个月前
已完结
Recent design strategies and applications of small molecule fluorescent probes for food detection
5个月前
已完结
Recent advances in reactive small-molecule fluorescent probes for food safety
5个月前
已完结
Recent advances in fluorescent aptamer-based sensors for food safety analysis
5个月前
已完结
Chlorogenic Acid-Loaded Mesoporous Silica Nanoparticles Modified with Hexa-Histidine Peptides Reduce Skin Allergies by Capturing Nickel
5个月前
已完结
Lactiplantibacillus plantarum and Komagataeibacter europaeus enhance energy metabolism, acetic acid and aromatic amino acids catabolism flux in cider vinegar fermentation
8个月前
已完结
Research progress on the artificial intelligence applications in food safety and quality management
9个月前
已完结
Structural, physicochemical, and gel properties of Wencheng yam (Dioscorea alata L.) starch and its application for enhancing set-type yogurt properties
9个月前
已完结
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