Lv5
1020 积分 2024-07-22 加入
Effects of new fermentation strains: Weissella confusa GTA22 and Weissella koreensis QAY6 on the quality of dough and steamed bread
3天前
已完结
Biogenic synthesis of selenium nanoparticles by Bacillus amyloliquefaciens: A promising method for mitigating mycotoxin contamination and fighting Fusarium graminearum
16天前
已关闭
Antifungal properties and AFB1 detoxification activity of a new strain of Lactobacillus plantarum
1个月前
已完结
Identification of novel antimicrobial compounds in colostrum-associated Lactiplantibacillus plantarum ZFS 1 and 2 by integrating in vitro, machine learning and bioinformatics approaches
1个月前
已完结
The effects of chitosan oligosaccharides on the structure and shelf-life of whole-millet cakes
1个月前
已完结
Nanocomplexes based on egg white protein nanoparticles and bioactive compounds as antifungal edible coatings to extend bread shelf life
1个月前
已完结
Development of high internal phase emulsion utilizing guar gum and soy lecithin as co-emulsifiers and its impact on the quality of chiffon cake as a fat substitute
1个月前
已关闭
Fabrication of synbiotic carbohydrate polymer-based microcapsules: Effect of prebiotics on probiotic viability during freeze-drying, gastrointestinal transit and storage
4个月前
已完结
Effect of Fucoidan on Structure and Bioactivity of Chinese Steamed Bread
4个月前
已完结
The influence of ultrasonic thermal effect on the preparation of porous starch by ultrasonic-assisted enzymatic hydrolysis
5个月前
已完结
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