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118 积分 2025-06-25 加入
Toxicity reduction of ochratoxin A by lactic acid bacteria
6小时前
已完结
A Novel Synergistic Freezing Assisted by Infrared Pre-dehydration Combined with Magnetic Field: Effect on Freezing Efficiency and Thawed Product Qualities of Beef
5天前
已完结
Innovative Magnetic Field Assisted Freezing Technology in Muscle Foods: Principles, Applications and Future Prospects
5天前
已关闭
Recent advances in the applications of different technologies in the processing of ready-to-eat fruit and vegetable products to improve their freshness, quality and safety: A review
6天前
已完结
Effects of infrared heating as an emerging thermal technology on physicochemical properties of foods
6天前
已完结
Inhibition of Aspergillus parasiticus and detoxification of aflatoxin derivatives in tomato paste by adding freeze-dried postbiotic from Lactiplantibacillus plantarum
7天前
已完结
Extraction and characterization of bioactive secondary metabolites from lactic acid bacteria and evaluating their antifungal and antiaflatoxigenic activity
7天前
已完结
Effects of different inactivation and activation treatments applied to lactic acid bacteria on AFM1 detoxification in milk
7天前
已完结
Metabolites and degradation pathways of microbial detoxification of aflatoxins: a review
7天前
已完结
Fermentation of sarshir (kaymak) by lactic acid bacteria: antibacterial activity, antioxidant properties, lipid and protein oxidation and fatty acid profile
7天前
已完结
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