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620 积分 2025-10-14 加入
Insights into the interaction mechanisms between mogrosides and sweet and bitter taste receptors obtained by integrating molecular docking and dynamics simulations
21天前
已完结
Sustainable and green strategies for active biopackaging: Application for seafood products—A critical review
30天前
已完结
Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies
1个月前
已完结
New Insights into the Formation of Viable but Nonculturable Escherichia coli O157:H7 Induced by High-Pressure CO 2
2个月前
已完结
New Insights into the Formation of Viable but Nonculturable Escherichia coli O157:H7 Induced by High-Pressure CO 2
2个月前
已完结
Effects of Dissolved Oxygen in Fruit Juices and Methods of Removal
4个月前
已完结
Browning Index of Anthocyanin‐Rich Fruit Juice Depends on pH and Anthocyanin Loss More Than the Gain of Soluble Polymeric Pigments
4个月前
已完结
Dynamic high pressure microfluidization-assisted extraction of plant active ingredients: a novel approach
4个月前
已完结
Challenges in reducing soybean allergens using combined techniques: microfluidization and enzymatic hydrolysis
5个月前
已完结
Microfluidization of Ginger Rhizome (Zingiber officinale Roscoe) Juice: Impact of Pressure and Cycles on Physicochemical Attributes, Antioxidant, Microbial, and Enzymatic Activity
5个月前
已完结
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