Lv31
360 积分 2025-08-16 加入
Advances in Salt Reduction in Salt-Dependent Traditional Fermented Foods: From Microecological Responses to Flavor and Safety Control
2小时前
已完结
Knockout of MPsGeI gene and overexpression of MPsGeB gene: Impacts on pigment metabolism in Monascus purpureus
11天前
已完结
Knockout of MPsGeI gene and overexpression of MPsGeB gene: Impacts on pigment metabolism in Monascus purpureus
11天前
已关闭
Indole derivatives from lactic acid bacteria in fermented foods: Biosynthesis, functional activities, and implications for food quality and human health
3个月前
已完结
Identification of a Novel Aminotransferases and Functional Biosynthesis Pathway Responsible for l-Tryptophan Conversion into Indole-3-lactic Acid in Limosilactobacillus reuteri SDMCC050455
3个月前
已完结
Network pharmacology-guided Polygonatum cyrtonema powder: Synergizing traditional steaming-drying cycles with freeze-drying for physicochemical properties and α-glucosidase/α-amylase inhibitory activity analysis
4个月前
已完结
Synergistic strategies of sulforaphane biosynthesis and functional properties in broccoli sprouts powder obtained from sucrose stress modulation coupled with vacuum freeze-drying
4个月前
已完结
Migration of gallic acid from the aqueous phase to the oil–water interface using pea protein to improve the physicochemical stability of water–in–oil emulsions
7个月前
已完结
Deep learning in food science: An insight in evaluating Pickering emulsion properties by droplets classification and quantification via object detection algorithm
1年前
已完结
A mechanistic investigation of the effect of dispersion phase protein type on the physicochemical stability of water–in–oil emulsions
1年前
已完结
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