Lv4
800 积分 2024-09-20 加入
Structural and functional roles of lactic acid bacteria in food delivery systems: A dual perspective of passive encapsulation and active carriers
8天前
已完结
Two lactic acid bacteria strains isolated from naturally fermented foods improves physicochemical quality, antioxidant capacity, shelf life stability and metabolic profiles of Dangshan pear (Pyrus spp.) juice
10天前
已完结
Co-analysis of network pharmacology and metabolomics: revealing the mechanism of using mixed strains to produce multi-stage fermentation products of fresh blue honeysuckle (Lonicera caerulea L.) to against hyperlipidemia
14天前
已完结
Nobiletin Regulates Gut Microbiota and Mediates HIF-1α to Alleviate DSS-Induced Ulcerative Colitis by Inhibiting Ferroptosis
1个月前
已完结
Integrated multi-omics reveals Li-miR828z-LiMYB114 regulatory module controlling anthocyanin biosynthesis during flower color development in Lagerstroemia indica
1个月前
已完结
The Transcription Factor VvMYB44-1 Plays a Role in Reducing Grapevine Anthocyanin Biosynthesis at High Temperature
1个月前
已完结
Improving flavor, bioactivity, and changing metabolic profiles of goji juice by selected lactic acid bacteria fermentation
1个月前
已完结
Protective effect of yak yogurt derived Lactiplantibacillus plantarum DACNJS22 fermented milk on DSS-induced colitis: Insights from in vitro and in vivo studies
2个月前
已完结
Characterization of Eurotium cristatum Fermented Thinned Young Apple and Mechanisms Underlying Its Alleviating Impacts on Experimental Colitis
2个月前
已完结
Soluble Dietary Fiber from Fermentation of Tea Residues by Eurotium cristatum and the Effects on DSS-Induced Ulcerative Colitis
2个月前
已完结
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