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150 积分 2025-09-07 加入
Synergistic effects of salt-tolerant lactic acid bacteria on flavour profiles, bioactive compounds and microbial communities in traditional earthen-jar fermented fruit radish paocai
9天前
已完结
Microfluidic sensors for food quality detection: A recent review
9天前
已完结
Microorganism-derived biogenic amine degrading enzymes: mechanisms, molecular modifications, and applications in fermented foods
11天前
已完结
Fermented food products in the era of globalization: tradition meets biotechnology innovations
12天前
已完结
Bottom-up metaproteomic profiling of active microorganisms producing ethyl ester synthase and investigation of their key driving factors during Daqu fermentation
13天前
已完结
Fructan-type prebiotic dietary fibers: Clinical studies reporting health impacts and recent advances in their technological application in bakery, dairy, meat products and beverages
13天前
已完结
A comprehensive review of inulin-type fructans and their neo-series: Plant sources, preparation, structural characterization, and bioactivities
14天前
已完结
Enhancement of Haskap Vacuum Freeze-Drying Efficiency and Quality Attributes Using Cold Plasma Pretreatment
15天前
已完结
Photodynamic inactivation for fungal and mycotoxin control in food and crops: Mechanisms, inactivation effects, and applications
15天前
已完结
Unlocking the Potential of Jackfruit Seed Starch: Extraction, Properties, Modifications, and Uses—A Review
19天前
已完结
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