Lv5
1040 积分 2025-09-18 加入
A review: Effects of microbial fermentation on the structure and bioactivity of polysaccharides in plant-based foods
2个月前
已完结
Adopting omics-based approaches to facilitate the establishment of microbial consortia to generate reproducible fermented foods with desirable properties
2个月前
已完结
Multi-Omics Insights into Microbial Interactions and Fermented Food Quality
2个月前
已完结
Effects of microbial fermentation on the anti-inflammatory activity of Chinese yam polysaccharides
2个月前
已完结
Structural characterization and combined immunomodulatory activity of fermented Chinese yam polysaccharides with probiotics
2个月前
已完结
Recent advances in exopolysaccharides from lactic acid bacteria: Acquisition, characterization, bioactivities, and applications
2个月前
已完结
Understanding Exopolysaccharides from Lactic Acid Bacteria: Synthesis, Functions, and Applications
2个月前
已完结
Engineered exopolysaccharides from Weissella cibaria for texture enhancement and health benefits in fermented food matrices- a comprehensive review
2个月前
已完结
Current state, challenges and future orientations of the applications of lactic acid bacteria exopolysaccharide in foods
2个月前
已完结
Recent Advances in Exopolysaccharide–Protein Interactions in Fermented Dairy‐ and Plant‐Based Yogurts: Mechanisms, Influencing Factors, Health Benefits, Analytical Techniques, and Future Directions
2个月前
已完结
皖公网安备34019202002308
