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412 积分 2024-11-06 加入
Quality, Textural, and Sensory Properties of Yellow Alkaline Noodles Formulated with Salted Duck Egg White
13天前
已完结
Research advancements in the purification technology and application of hen egg white lysozyme
17天前
已完结
Pigeon egg white lysozyme
19天前
已完结
Evaluation of the spoilage potential of Shewanella putrefaciens, Aeromonas hydrophila, and Aeromonas sobria isolated from spoiled Pacific white shrimp (Litopenaeus vannamei) during cold storage
19天前
已完结
Spoilage Bacteria Identification and Food Safety Risk Assessment of Whole Soybean Curd
23天前
已完结
Cold atmospheric plasma manipulation of proteins in food systems
1个月前
已完结
Effect of low-temperature physical field sterilization technology treatments on the storage properties of lychee whole-fruit powder: Evaluation of biochemical properties, microbial stability, and flavor characteristics
1个月前
已完结
Preliminary evaluation of inhibitory activity of medicinal mushroom extracts against pathogenic bacteria and spoilage yeasts
1个月前
已完结
Influences of fermentation and ripening temperatures on the enzymatic activity and physicochemical and sensory properties of salted egg whitesufu
1个月前
已完结
Changes of bacterial communities and volatile compounds developed from the spoilage of white Hypsizygus marmoreus under different storage conditions
1个月前
已完结
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