Lv3
270 积分 2025-08-16 加入
Indole derivatives from lactic acid bacteria in fermented foods: Biosynthesis, functional activities, and implications for food quality and human health
1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
1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
3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
3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
5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
10个月前
已完结
A mechanistic investigation of the effect of dispersion phase protein type on the physicochemical stability of water–in–oil emulsions
10个月前
已完结
The relationships between flavor substances and microbial communities during the fermentation of Chinese traditional red sour soup
11个月前
已完结
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