Lv63
1938 积分 2021-08-24 加入
Advancing detection of fungal and mycotoxins contamination in grains and oilseeds: Hyperspectral imaging for enhanced food safety
1小时前
已完结
Progress in machine learning-supported electronic nose and hyperspectral imaging technologies for food safety assessment: A review
19小时前
待确认
Cryoprotective role of Lactiplantibacillus plantarum fermented buckwheat-adzuki sourdough in enhancing the freezing stability and quality of frozen dough
22小时前
待确认
The role of coagulase-negative staphylococci on aroma generation of fermented sausage
1天前
已完结
Enhanced stability, quality and flavor of bread through sourdough fermentation with nisin-secreting Lactococcus lactis NZ9700
4天前
已完结
Effects of sourdough on bread staling rate: From the perspective of starch retrogradation and gluten depolymerization
4天前
已完结
Impact of sourdough culture on the volatile compounds in wholemeal sourdough bread
4天前
已完结
Impact of acetic acid, lactic acid, and succinic acid on protein secondary structure and water-binding capacity of bread dough in the context of sourdough-type breadmaking
4天前
已完结
Microbial and genes diversity analysis: Relationship between starch conversion and carbohydrate metabolism during Niandoubao fermentation via the glutinous proso millet (GPM) process
5天前
已完结
Correlation between microbial communities and flavor compounds in Suantangzi dough from Liaoning Province, China
5天前
已完结
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