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586 积分 2025-06-13 加入
Oat proteins as emerging ingredients for food formulation: where we stand?
24天前
已完结
Mechanistic characterisation of a novel oat-based postbiotic: microbiome modulation, barrier protection, and wound healing
24天前
已完结
Preparation and functional properties of probiotic and oat-based synbiotic yogurts fermented with lactic acid bacteria
24天前
已完结
Oats as a matrix of choice for developing fermented functional beverages
24天前
已完结
Molecular Interactions between Barley and Oat β-Glucans and Phenolic Derivatives
24天前
已完结
Cyclodextrin-Based Carriers for Delivery of Dietary Phytochemicals
24天前
已完结
Molecular size effects on rheological properties of oat β-glucans in solution and gels
24天前
已完结
Overcoming Biopotency Barriers: Advanced Oral Delivery Strategies for Enhancing the Efficacy of Bioactive Food Ingredients
24天前
已完结
Biological fate of nanoencapsulated food bioactives
24天前
已完结
A phospholipid complex to improve the oral bioavailability of flavonoids
24天前
已完结
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