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10 积分 2026-03-13 加入
Physicochemical properties, structural characteristics and protein digestibility of pea protein-wheat gluten composited meat analogues prepared via high-moisture extrusion
14小时前
已完结
Composition and consumer acceptability of a novel extrusion-cooked salmon snack
14小时前
已完结
Development of a novel, fermented and dried saithe and salmon product
1个月前
已完结
Organic Acids: Key Products of Fermented Foods and Sources of Anti-Inflammatory Potential
3个月前
已完结
Characterization of volatile compounds in a fermented and dried fish product during cold storage
4个月前
已完结
Tropical Marine Fish Surimi By-products: Utilisation and Potential as Functional Food Application
5个月前
已完结
Impact of Monascus purpureus fermentation on the gel properties of Alaska Pollock surimi: Dysphagia-oriented foods
5个月前
已关闭
Potential food applications and biological activities of fermented quinoa: A review
5个月前
已完结
Consumer acceptance of novel food technologies
5个月前
已完结
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