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30 积分 2025-10-24 加入
Dissimilarity in sensory attributes, shelf life and spoilage bacterial and fungal microbiota of industrial-scale wet starch noodles induced by different preservatives and temperature
28天前
已完结
Evaluating food safety of traditionally fermented kocho: microbial profiling through classical methods and PacBio SMRT sequencing technology
1个月前
已完结
Unraveling the mystery of microecology behind the fermented Chinese sauerkraut (jiangshui): flavor profile, community structure, and functional taxa
1个月前
已完结
Amelioration of cold-induced gastric injury by a yeast probiotic isolated from traditional fermented foods
1个月前
已完结
Identification and assessment of Pichia kudriavzevii YS711 isolated from “Jiangshui” with the capacity for uric acid metabolism
1个月前
已完结
Improved fungal collection supports the identification and function evaluation of culturable but not sequenced (CBNS) fungi in high-temperature Daqu
1个月前
已完结
Magnetite-Mediated Shifts in Denitrifying Consortia in Bioelectrochemical System: Insights into Species Selection and Metabolic Dynamics
5个月前
已完结
Anthocyanin-based indicator labels for intelligent food packaging: Mechanisms, multiscale regulation, and future perspectives for enhancing color-response performance
5个月前
已完结
Innovative active and intelligent packaging film based on pectin/gelatin biocomposites with zein nanoparticles and anthocyanin: Quality monitoring in mandarin and cucumber
5个月前
已完结
Advances in artificial biosynthesis of bioactive plant natural products
6个月前
已完结
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