Lv11
60 积分 2024-11-09 加入
Fermented food microbiome: influence on oral and gut microbiota, and human health
4小时前
已完结
Dietary fibre as an essential nutrient
4个月前
已完结
Determination of Theanine, GABA, and Other Amino Acids in Green, Oolong, Black, and Pu-erh Teas with Dabsylation and High-Performance Liquid Chromatography
5个月前
已完结
Effect of low molecular weight dextrins on gelatinization and retrogradation of starch
6个月前
已完结
Enzymes: An important tool in the improvement of the quality of cereal foods
6个月前
已完结
Optimization using response surface methodology of the soaking and germination time of two rice varieties (Nerica 3 and Nerica L56) grown in the locality of Dschang (West-Cameroon)
6个月前
已完结
Production, characterization and antioxidant analysis on the Undaria-based alcoholic beverages using response surface method and HS-SPME-GC × GC-TOF-MS
6个月前
已完结
Application of artificial intelligence in the advancement of sensory evaluation of food products
7个月前
已完结
Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review
7个月前
已完结
A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods
7个月前
已完结
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