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40 积分 2024-11-06 加入
Emerging technologies in reducing dietary advanced glycation end products in ultra‐processed foods: Formation, health risks, and innovative mitigation strategies
2天前
已完结
Non-thermal Technologies for Food Processing
3天前
已完结
Starch–lipid and starch–lipid–protein complexes: A comprehensive review
12天前
已完结
Revolutionizing the food industry: The transformative power of artificial intelligence-a review
1个月前
已完结
Revisiting the Formation of Starch–Monoglyceride–Protein Complexes: Effects of Octenyl Succinic Anhydride Modification
1个月前
已完结
Design of protein-polysaccharide multi-scale composite interfaces to modify lipid digestion
1个月前
已完结
Engineering of Saccharomyces cerevisiae for enhanced metabolic robustness and L-lactic acid production from lignocellulosic biomass
1个月前
已完结
Chasing the landscape for intrahospital transmission and evolution of hypervirulent carbapenem-resistant Klebsiella pneumoniae
1个月前
已完结
Klebsiella pneumoniae derived outer membrane vesicles mediated bacterial virulence, antibiotic resistance, host immune responses and clinical applications
3个月前
已完结
A comprehensive review of antitumor properties of Angelica species and their antitumor‐responsible constituents and the underlying molecular mechanisms involved in tumor inhibition
4个月前
已完结
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