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68 积分 2025-11-04 加入
Enhanced shelf-life of tofu by using bacteriocinogenic Weissella hellenica D1501 as bioprotective cultures
28天前
已完结
The effect of oyster shell powder on the extension of the shelf life of tofu
28天前
已完结
Current challenges and development strategies of bacteriocins produced by lactic acid bacteria applied in the food industry
3个月前
已完结
Recent advances and potentiality of phenyllactic acid: Source, antimicrobial mechanism, and applications
3个月前
已完结
Single and mixed cultures of Lactiplantibacillus plantarum and Saccharomyces cerevisiae in alfalfa-enriched sourdough: impact on bread Textural, volatile and sensory profile
4个月前
已完结
Food metagenomics integrated with multi-Omics and AI: Functional insights, microbiome engineering and predictive bioprocessing for sustainable food preservation
4个月前
已完结
Deciphering the microbial complexity of Chinese traditional sourdough through integrated learning
4个月前
已完结
Machine learning-driven microbial community synthesis: A new paradigm for intelligent upgrading of food fermentation
5个月前
已完结
Research progress on rice starch retrogradation: Insights into mechanism, influencing factors, detection technology and regulatory approaches
7个月前
已完结
Unveiling the metabolic mechanism of pesticide in food fermentation through metagenomics and metabolomics: A case study of β-cypermethrin in Pixian broad-bean paste
8个月前
已完结
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