Lv5
830 积分 2025-10-07 加入
Chemical, biochemical, and metabolomic characterization of optimized fermented chickpea (Cicer arietinum L) in comparison to conventional cooking to enhance functional properties and bioaccessibility
1个月前
已完结
Flavor enhancement of corn oil through the solid-state complex-enzyme hydrolysis: Process optimization and mechanistic insights
1个月前
已完结
Directed‐Vat‐Set starter producing ACE ‐inhibitory peptides: Optimization and evaluation of stability
2个月前
已完结
Immune regulation by fermented milk products: the role of the proteolytic system of lactic acid bacteria in the release of immunomodulatory peptides
2个月前
已完结
Novel antioxidant peptides in fermented pork sausage: Purification, characterization, and cytoprotective functions on Caco-2 cells
2个月前
已完结
Roles of boron in preventing cadmium uptake by Capsicum annuum root tips: Novel insights from ultrastructural investigation and single-cell RNA sequencing
4个月前
已完结
Bioactive Peptides Derived From Chinese Acid‐Curd Cheeses: A Comprehensive Review of Formation, Identification, Biological Activities, and Structure–Activity Relationships
6个月前
已完结
An antibiotic preorganized for ribosomal binding overcomes antimicrobial resistance
10个月前
已完结
A Rationally Designed Sulfonium Lipoglycopeptide with Micelles Self-Assembly to Combat Multidrug Resistance via Dual Enhanced Cell Wall-Membrane Inhibition and T7SS Proteins Downregulation
10个月前
已完结
Antihypertensive potential of fermented milk: the contribution of lactic acid bacteria proteolysis system and the resultant angiotensin-converting enzyme inhibitory peptide
11个月前
已完结
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