Lv1
60 积分 2023-09-26 加入
Identification and Taste mechanism of novel salt-enhancing peptides from Flammulina filiformis
2天前
已关闭
Comprehensive evaluation of Listeria monocytogenes phage lysin Lys-LP-XY2101 for food biocontrol, biofilm removal, and safety
2天前
已关闭
Synbiotic yoghurt with walnut and cereal brittle added as a next‐generation bioactive compound: Development and characteristics
7天前
已完结
Thermally induced gluten modification observed with rheology and spectroscopies
18天前
已完结
Advanced Modification Strategies of Plant-Sourced Dietary Fibers and Their Applications in Functional Foods
18天前
已完结
Structural, Physicochemical, and Functional Properties of Wheat Bran Insoluble Dietary Fiber Modified With Probiotic Fermentation
1个月前
已完结
Effects of wheat gluten addition on dough structure, bread quality and starch digestibility of whole wheat bread
1个月前
已完结
Impact of Isomaltulose on Glycemic Response in Diabetic and Healthy Populations: A Meta-Analysis
1个月前
已完结
Comparison of volatile Maillard reaction products from tagatose and other reducing sugars with amino acids
1个月前
已完结
d-Tagatose attenuates DSS-induced ulcerative colitis by inhibiting inflammation, reducing intestinal barrier damage and modulating the intestinal flora composition
1个月前
已完结
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