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10 积分 2024-10-30 加入
Biomarkers of peanut allergy in children over time
14小时前
待确认
Peanuts (Arachis hypogaea L.) in food industry and their benefits for human health – A review of the current literature
15小时前
已完结
Effects of fermentation with Bacillus natto on the allergenicity of peanut
1个月前
已完结
Changes in IgE binding capacity, structure, physicochemical properties of peanuts through fermentation with Bacillus natto and Lactobacillus plantarum along with autoclave pretreatment
1个月前
已完结
The influence of protease hydrolysis of lactic acid bacteria on the fermentation induced soybean protein gel: Protein molecule, peptides and amino acids
2个月前
已完结
A potential of brown rice polish as a substrate for the lactic acid and bioactive compounds production by the lactic acid bacteria newly isolated from cereal-based fermented products
2个月前
已完结
Degradation of major allergens and allergenicity reduction of soybean meal through solid-state fermentation with microorganisms
2个月前
已完结
Virgibacillus halodenitrificans MSK-10P, a Potential Protease-producing Starter Culture for Fermented Shrimp Paste (kapi) Production
2个月前
已完结
Identification of proteolytic bacteria from Yunnan fermented foods and their use to reduce the allergenicity of β-lactoglobulin
2个月前
已完结
Effect of lactic acid bacteria fermentation on cow milk allergenicity and antigenicity: A review
2个月前
已完结
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