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3290 积分 2025-07-19 加入
Enzymatic detoxification mechanisms of histamine in fish and fermented aquatic products: research progress and future development strategies
10天前
已完结
Improvement of Urolithin A Yield by In Vitro Cofermentation of Streptococcus thermophilus FUA329 with Human Gut Microbiota from Different Urolithin Metabotypes
22天前
已完结
Effects of cooking methods at different time durations on total phenolics and antioxidant activities of fresh and dried-stored fruits of Sonneratia apetala (Buch.-Ham.)
1个月前
已关闭
3D printing of nutritious dysphagia diet: Status and perspectives
5个月前
已完结
From bytes to bites: Advancing the food industry with three‐dimensional food printing
5个月前
已完结
3D printing-driven functional food innovation: construction of personalized nutritional system and precise regulation mechanism of texture structure
5个月前
已完结
High-intensity ultrasound in cheese processing
6个月前
已关闭
Consumers’ attitudes of high-intensity ultrasound in Minas Frescal cheese processing: An innovative approach with text highlighting technique
6个月前
已关闭
Consumers’ attitudes of high-intensity ultrasound in Minas Frescal cheese processing: An innovative approach with text highlighting technique
6个月前
已关闭
Efficient Production of Mano/Xylo-Oligosaccharides with Excellent Probiotic Activity through Coupling Catalysis
7个月前
已完结
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