Lv53
970 积分 2024-09-20 加入
Genetically modified foods and food allergy
15天前
已完结
Lactic acid bacterial fermentation as a biotransformation strategy to enhance the bioavailability of phenolic antioxidants in fruits and vegetables: A comprehensive review
26天前
已完结
Combined microwave and enzymatic treatment improve the release of insoluble bound phenolic compounds from the grapefruit peel insoluble dietary fiber
29天前
已完结
Structural characteristics and functional properties of soluble dietary fiber from defatted rice bran obtained through Trichoderma viride fermentation
29天前
已完结
Recent advances in Lactobacillus plantarum fermentation in modifying fruit‐based products: Flavor property, bioactivity, and practical production applications
29天前
已完结
Evaluating the dynamic effects of complex probiotics as cellulase replacements during fermentation of apple pomace
29天前
已完结
The bioaccessibility and bioactivity of polyphenols from tsampa prepared from roasted highland barley flour solid-fermented by autochthonous lactic acid bacteria
29天前
已完结
Corrigendum to “Influences of lactic acid bacteria strains on the flavor profiles, metabolites and quality characteristics of red yeast rice produced by solid-state fermentation” [Food Res. Int. 197 (2024) 115172]
29天前
已完结
Co‐fermentation of lentils using lactic acid bacteria and Bacillus subtilis natto increases functional and antioxidant components
1个月前
已完结
Influence of different lactic acid bacteria strains and milling process on the solid-state fermented green and red lentils (Lens culinaris L.) properties including gamma-aminobutyric acid formation
1个月前
已完结
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