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Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods
11小时前
待确认
Whey Protein Nutrition in Sports: Action Mechanisms and Gaps in Research
1天前
已完结
Lactoferrin Relieves Deoxynivalenol-Induced Oxidative Stress and Inflammatory Response by Modulating the Nrf2/MAPK Pathways in the Liver
1天前
已完结
Heterologous Expression, Digestive Stability, and Emerging Trends of Lactoferrin
2天前
已完结
Staphylococcus aureus in food safety: antimicrobial resistance, detection technologies, and future perspectives
1个月前
已完结
Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods
1个月前
已完结
Artificial intelligence-based approaches for traditional fermented alcoholic beverages’ development: review and prospect
1个月前
已完结
A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways
1个月前
已完结
A multi-glycomic platform for the analysis of food carbohydrates
1个月前
已完结
Synergizing microbial and artificial intelligence technologies in food Systems: Innovations, safety, and sustainable pathways
1个月前
已完结
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