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20 积分 2025-07-30 加入
Bacillus subtilis fermented shrimp waste isolated peptide, PVQ9, and its antimicrobial mechanism on four Gram-positive foodborne bacteria
7个月前
已完结
An isolated salt-tolerant Tetragenococcus halophilus 2MH-3 improved the volatile flavor of low-salt fermented fish sauce by regulating the microbial community
9个月前
已完结
Screening of strains from pickles and evaluation of characteristics of different methods of fast and low salt fermented mustard leaves (Brassica juncea var. multiceps)
9个月前
已完结
Screening of strains from pickles and evaluation of characteristics of different methods of fast and low salt fermented mustard leaves (Brassica juncea var. multiceps)
9个月前
已完结
The protective effects of Kefir extract (KE) on intestinal damage in larval zebrafish induced by Oxytetracycline: Insights into intestinal function, morphology, and molecular mechanisms
9个月前
已完结
Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review
10个月前
已完结
Insights into the flavor perception and enhancement of sodium-reduced fermented foods: A review
10个月前
已完结
Microbial metabolites and taste receptor mechanisms: A systems view of fermented food flavor
10个月前
已完结
Synergizing Artificial Intelligence and Probiotics: A Comprehensive Review of Emerging Applications in Health Promotion and Industrial Innovation
10个月前
已完结
Implementing fermentation technology for comprehensive valorisation of seafood processing by-products: A critical review on recovering valuable nutrients and enhancing utilisation
10个月前
已完结
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