Lv21
120 积分 2026-07-17 加入
Enhancement of biocontrol efficacy of Kluyveromyces marxianus induced by N-acetylglucosamine against Penicillium expansum
3小时前
已完结
Flavor compounds regulation in rice-flavor Baijiu by Bacillus velezensis: a genetic and functional analysis
1天前
已完结
A systematic review on fermented chili pepper products: Sensorial quality, health benefits, fermentation microbiomes, and metabolic pathways
1个月前
已完结
Effects of different fermentation agents on the quality of foxtail millet steamed bread during processing
1个月前
已完结
Enzymatic modification of wheat starch by a novel maltotetraose-forming amylase from Atopomonas hussainii to retard retrogradation and improve bread quality
1个月前
已完结
Mechanistic insights into the impact of acetic acid, lactic acid, and succinic acid on the dough rheology, the breadmaking process, and the specific volume of wholemeal sourdough-type bread
2个月前
已完结
Stimulation of probiotics by ultrasound pre-treatment and their subsequent incorporation in bread system: A new strategy for bread containing live probiotic
2个月前
已完结
Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters
2个月前
已完结
AI-driven design of next-generation food starter cultures: from empirical screening to intelligent customization
2个月前
已完结
Applications of imaging systems for the assessment of quality characteristics of bread and other baked goods: A review
2个月前
已完结
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