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392 积分 2025-10-06 加入
Food safety considerations and research priorities for the cultured meat and seafood industry
2个月前
已完结
Polysaccharides from echinoderms: unlocking health benefits and food applications - a review
2个月前
已完结
In Silico Enzymolysis-Guided Mining of Aminopeptidases with Molecular Insights into Their Substrate Specificity Mechanism
3个月前
已完结
Adjunct Culture of Non-Starter Lactic Acid Bacteria for the Production of Provola Dei Nebrodi PDO Cheese: In Vitro Screening and Pilot-Scale Cheese-Making
3个月前
已完结
Characterization of the Recombinant Exopeptidases PepX and PepN from Lactobacillus helveticus ATCC 12046 Important for Food Protein Hydrolysis
3个月前
已完结
A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae
3个月前
已完结
Formation of lipid-derived volatile products through lipoxygenase (LOX)- and hydroperoxide lyase (HPL)- mediated pathway in oat, barley and soy bean
3个月前
已完结
Thermal and high pressure stability of tomato lipoxygenase and hydroperoxide lyase
3个月前
已完结
Volatile compounds and changes in flavour‐related enzymes during cold storage of high‐intensity pulsed electric field‐ and heat‐processed tomato juices
3个月前
已完结
Biotransformation of gluten-free composite flour mediated by probiotics via solid-state fermentation process conducted under different moisture contents
3个月前
已完结
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