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38 积分 2025-10-10 加入
Co-analysis of network pharmacology and metabolomics: revealing the mechanism of using mixed strains to produce multi-stage fermentation products of fresh blue honeysuckle (Lonicera caerulea L.) to against hyperlipidemia
1个月前
已完结
Monascus fermentation enhances the lipid-lowering properties of ginseng in vivo and component assay
1个月前
已完结
Green tea fermented by Ganoderma lucidum presented anti-obesity properties via enhanced thermogenesis in vitro and on C57BL/6J mice
2个月前
已完结
Effect of ultrasonic pretreatment on fermentation performance and quality of fermented hawthorn pulp by lactic acid bacteria
2个月前
已完结
Red raspberry extract (Rubus idaeus L shrub) intake ameliorates hyperlipidemia in HFD-induced mice through PPAR signaling pathway
3个月前
已完结
Effects of Lactiplantibacillus plantarum on moderate dyslipidemia before medication involving gut microbiota and host genetics
3个月前
已完结
Monascus fermentation enhances the lipid-lowering properties of ginseng in vivo and component assay
3个月前
已完结
Chemical and flavour dynamics in Cyperus esculentus L. pomace-raspberry composite fruit wine fermentation: A combined UHPLC-OE-MS and HS-SPME-GC–MS approach
4个月前
已完结
Red Berry Wines: Comprehensive Insights Into Composition, Technological Advances, Quality, and Safety Considerations
4个月前
已完结
Discrimination and characterization of the volatile organic compounds in red and black raspberry wines fermented with different commercial Saccharomyces cerevisiae: An integrated analysis using E-nose, GC-MS, GC-IMS, and multivariate statistical models
4个月前
已完结
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