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160 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
6天前
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
6天前
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
1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
1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
4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
9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
9个月前
已完结
The relationships between flavor substances and microbial communities during the fermentation of Chinese traditional red sour soup
9个月前
已完结
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