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40 积分 2025-09-03 加入
Development of a sodium alginate-silver/zinc oxide – cinnamaldehyde nanocomposite film for coating chicken meat and evaluation of meat safety
16小时前
已完结
Further investigations into the reproducibility of check-all-that-apply (CATA) questions for sensory product characterization elicited by consumers
1个月前
已完结
Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken
1个月前
已完结
Deciphering the multifaceted effects of artificial sweeteners on body health and metabolic functions: a comprehensive review and future perspectives
1个月前
已完结
Lactobacillus paracasei N1115 alleviates hyperuricemia in mice: regulation of uric acid metabolism as well as its impact on gut microbiota and short-chain fatty acids
5个月前
已完结
Novel antibacterial peptide LPP produced by the probiotic Lacticaseibacillus paracasei GY1 specifically inhibits Staphylococcus aureus
5个月前
已完结
Antiproliferative and Proapoptotic Effects of Viable or Heat-KilledLactobacillus paracaseiIMPC2.1 andLactobacillus rhamnosusGG in HGC-27 Gastric and DLD-1 Colon Cell Lines
5个月前
已完结
Novel Probiotics Lactobacillus paracasei and Lactobacillus rhamnosus Inhibit Salmonella Colonization in Layers and Prevent Egg-borne Transmission
5个月前
已关闭
Unveiling aroma evolution in Chinese Te-flavor baijiu with ageing times using GC-IMS, GC-O-QTOF and electronic sensory techniques
5个月前
已完结
Aroma characterization and reconstitution of strong-aroma baijiu: Insights into sensory profiles and key odor-active compounds from Chinese core production areas
5个月前
已完结
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