Lv3
210 积分 2022-04-02 加入
Probiotic beverages in Japan (some history and current developments)
2个月前
已完结
Bioactive Compounds and Antioxidant Properties of Sheep’s Milk Yogurt Enriched with a Postbiotic Extract from Lactiplantibacillus plantarum UCLM56: Effects of In Vitro Digestion and Fermentation
4个月前
已完结
Food peptidomic analysis of bovine milk fermented by Lacticaseibacillus casei LBC 237: In silico prediction of bioactive peptides and anticancer potential
4个月前
已完结
Postbiotics for the management of obesity, insulin resistance/type 2 diabetes and NAFLD. Beyond microbial viability
5个月前
已完结
Microbial interactions and ecology in fermented food ecosystems
5个月前
已完结
Metabolomics-based mechanistic insights into antioxidant enhancement in mango juice fermented by various lactic acid bacteria
5个月前
已完结
Exploration of the flavor diversity of oolong teas: A comprehensive analysis using metabolomics, quantification techniques, and sensory evaluation
6个月前
已完结
Enhancing storage stability, antihypertensive properties, flavor and functionality of fermented Milk through co-fermentation with Lactobacillus helveticus H11 adjunct culture
10个月前
已完结
Metagenomics and Untargeted Metabolomics Analysis Revealed the Probiotic and Postbiotic Derived from Lactiplantibacillus plantarum DPUL F232 Alleviate Whey Protein-Induced Food Allergy by Reshaping Gut Microbiota and Regulating Key Metabolites
11个月前
已完结
Co-fermented milk beverage has better stability and contains more health-promoting amino acid metabolites than single-strain-fermented milk beverage over one-month storage
1年前
已完结
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