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30 积分 2025-10-01 加入
Changes in bioactive compounds and antioxidant activity of plant-based foods by gastrointestinal digestion: a review
25天前
已完结
Iridoids and polyphenols from chilean Gaultheria spp. berries decrease the glucose uptake in Caco-2 cells after simulated gastrointestinal digestion
27天前
已关闭
Effects of ultrasound-assisted extraction on the structural and functional properties of dietary Fiber from mulberry
1个月前
已完结
Effects of enzymatic treatment on the in vitro digestion and fermentation patterns of mulberry fruit juice: A focus on carbohydrates
1个月前
已完结
Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation
1个月前
已完结
Fermentation of Lactobacillus fermentum NB02 with feruloyl esterase production increases the phenolic compounds content and antioxidant properties of oat bran
1个月前
已完结
Analysis of the antioxidant efficacy substances in fermented black mulberry juice and their preventive effects on oxidative stress in C2C12 cells
1个月前
已完结
Effects of lactic acid bacteria fermentation on the phytochemicals content, taste and aroma of blended edible rose and shiitake beverage
1个月前
已完结
Characterization of differences in physicochemical properties, volatile organic compounds, and vitro digestion properties of turnips by inoculation of lactic acid bacteria
1个月前
已关闭
Characterization of differences in physicochemical properties, volatile organic compounds, and vitro digestion properties of turnips by inoculation of lactic acid bacteria
1个月前
已关闭
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