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20 积分 2025-04-19 加入
Factors impacting lipid digestion and nutraceutical bioaccessibility assessed by standardized gastrointestinal model (INFOGEST): Emulsifier type
1小时前
待确认
Exploring in vitro effects of biotransformed isoflavones extracts: Antioxidant, antiinflammatory, and antilipogenic
1小时前
已完结
Enhancing the Phytochemicals and Antioxidant Abilities of Isoflavone-Enriched Soybean Leaves Through Inoculation with Lacticaseibacillus paracasei LAB47 and Levilactobacillus brevis WCP02
7天前
已完结
Modification of Structure, Pasting, and In Vitro Digestion Properties of Glutinous Rice Starch by Different Lactic Acid Bacteria Fermentation
7天前
已完结
A novel composite resistant starch with improved prebiotic functions
21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]
23天前
已完结
Screening of a Microbial Culture Collection: Empowering Selection of Starters for Enhanced Sensory Attributes of Pea-Protein-Based Beverages
1个月前
已完结
Screening of a Microbial Culture Collection: Empowering Selection of Starters for Enhanced Sensory Attributes of Pea-Protein-Based Beverages
1个月前
已完结
Flavor improvement of fermented soybean foods by co-fermentation with Bacillus velezensis and Lactiplantibacillus plantarum
1个月前
已完结
Preserving fruit freshness with amyloid-like protein coatings
1个月前
已完结
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