Lv1
68 积分 2024-03-09 加入
Considering the potential of Lactobacillus rhamnosus for producing Angiotensin I-Converting Enzyme (ACE) inhibitory peptides in fermented camel milk (Indian breed)
2个月前
已完结
The beneficial potential of protein hydrolysates as prebiotic for probiotics and its biological activity: a review
3个月前
已完结
Assessing the impact of food-derived bioactives on digestive proteases by in vitro and in silico approaches
3个月前
已完结
Lactic acid bacteria and staphylococci improve swallowability of fermented meat pastes by modulating texture and flavor
3个月前
已完结
Co-culture submerged fermentation by lactobacillus and yeast more effectively improved the profiles and bioaccessibility of phenolics in extruded brown rice than single-culture fermentation
5个月前
已完结
Changes in Proteolysis in Fermented Milk Produced by Streptococcus thermophilus in Co-Culture with Lactobacillus plantarum or Bifidobacterium animalis subsp. lactis During Refrigerated Storage
5个月前
已完结
Identification of a novel peptide with anti-inflammatory activity from Binglangjiang buffalo fermented milk and its potential inhibitory mechanism in lipopolysaccharide-stimulated RAW264.7 cells
5个月前
已完结
Food peptidomic analysis of bovine milk fermented by Lacticaseibacillus casei LBC 237: In silico prediction of bioactive peptides and anticancer potential
5个月前
已完结
Integrated metabolomics and peptidomics to delineate characteristic metabolites in milk fermented with novel Lactiplantibacillus plantarum L3
5个月前
已完结
Peptidomics-based study of antihypertensive activity: discovery of novel ACE inhibiting peptides from peanut yogurt
5个月前
已完结
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