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44 积分 2025-04-11 加入
Receptor-Based Functional Characterization Reveals Synergistic Umami Enhancement of Anchovy Fish Sauce-Derived Peptides with Monosodium Glutamate
7小时前
已完结
Study on rapid brewing of fish sauce based on ultrasound‐assisted enzymatic digestion of the skin of Thamnaconus septentrionalis
4个月前
已完结
Evaluation of the Effects of Plasmolysis, Solvent, and Ultrasonication on Encapsulation of Lycopene in Saccharomyces cerevisiae Cells
7个月前
已完结
Curcumin and fisetin internalization into Saccharomyces cerevisiae cells via osmoporation: impact of multiple osmotic treatments on the process efficiency
7个月前
已完结
Ultrasound-assisted encapsulation of curcumin and fisetin into Saccharomyces cerevisiae cells: a multistage batch process protocol
7个月前
已完结
Elucidating the adsorption mechanisms of yeast extract on trimethylamine and dimethylamine based on multi-spectroscopic techniques and molecular docking
9个月前
已完结
Nano-Bubbles: The Next Potential Drive to Advance Technologies in Food Industry─A Review
10个月前
已完结
Generation and Stability of Bulk Nanobubbles
11个月前
已完结
Generation methods, stability, detection techniques, and applications of bulk nanobubbles in agro-food industries: a review and future perspective
11个月前
已完结
Echographic and physical characterization of albumin-stabilized nanobubbles
11个月前
已完结
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