Lv71
5000 积分 2022-08-11 加入
Survival of Lactobacillus plantarum in model solutions and fruit juices
1小时前
已完结
Analysis of fermentation characteristics, nutritional and flavor profiles of Xuxiang kiwifruit juice fermented by different lactic acid bacterial strains, and changes in antioxidant activity after in vitro digestion
7天前
已完结
Physicochemical, techno-functional, and in vitro gut microbial fermentation characteristics of Cyperus esculentus protein benchmarked against soy protein isolate
8天前
已关闭
Functional Evaluation of Fermented Pomegranate Juice in Vitro and in Vivo and Its Impact on the Gut Microbiota
18天前
已完结
INFOGEST static in vitro simulation of gastrointestinal food digestion
26天前
已完结
Exploration of multi-functional peptides with bioactive and flavorful properties in Inner Mongolian cheese by peptidomics and bioinformatics
1个月前
已完结
Lipid metabolism drives dietary effects on T cell ferroptosis and immunity
1个月前
已完结
A potential approach for targeting change of metabolic characteristics of the tiger nut (Cyperus esculentus L.) via different probiotics fermentation
3个月前
已完结
Effect of temperature regulation on microbial community, volatile flavours, amino acid profiles, and iridoid glycosides during noni (Morinda citrifolia L.) fruit fermentation
3个月前
已完结
Exploring aroma descriptions of different cherry juice and the mechanism of aroma formation in Lapins using volatilomics and machine learning
4个月前
已完结
Glass Fiber-Epoxy Composites with Carbon Nanotube Fillers for Enhancing Properties in Structure Modeling and Analysis Using Artificial Intelligence Technique
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