Lv3
250 积分 2021-09-04 加入
Use of Non-Saccharomyces Yeasts in Berry Wine Production: Inspiration from Their Applications in Winemaking
24天前
已完结
Berries-Gut Microbiota Interaction and Impact on Human Health: A Systematic Review of Randomized Controlled Trials
24天前
已完结
Berry polyphenols metabolism and impact on human gut microbiota and health
24天前
已完结
The effects of high‐pressure treatment on starch pasting, retrogradation, thermal, crystalline, rheological and digestive properties – A review
1个月前
已完结
Effect of high hydrostatic pressure on the edible quality, health and safety attributes of plant-based foods represented by cereals and legumes: a review
1个月前
已完结
Improvement of Properties of Gelatinization and Retrogradation of Adzuki Bean Starch by Adding Glycolipid
1个月前
已关闭
A Comprehensive Review of the Chemical Constituents and Functional Properties of Adzuki Beans (Vigna angulariz)
1个月前
已完结
Interactive effects of free and cell wall-bound polyphenols on starch pasting, retrogradation, gelation and digestibility
1个月前
已完结
Extrusion-formed starch-phenolic acid complexes: Physico-chemical properties and in vitro digestibility
1个月前
已完结
Assembly of perilla seed protein isolate-pectin nanocomplex to deliver curcumin: Properties, characterization, molecular interactions and antioxidant activity
1个月前
已完结
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