Lv3
276 积分 2022-09-29 加入
Effect of lactic acid bacteria co-fermentation on antioxidant activity and metabolomic profiles of a juice made from wolfberry and longan
11天前
已完结
Enhanced bioactivity of honeysuckle-Cassia seeds extracts through Lactobacillus acidophilus and Bacillus subtilis co-fermentation: Impact on alcoholic liver disease and gut microbiota
11天前
已完结
Co-fermentation of Lactiplantibacillus and Streptococcusccus enriches the key-contribution volatile and non-volatile components of jujube juice
12天前
已完结
Harnessing mycelium-based morphology of filamentous fungi in food biomanufacturing: Integrated advances, challenges, and future perspectives
1个月前
已完结
Separation and detection of ginsenosides: Challenges, industrial implications, and developments
1个月前
已完结
Artificial intelligence and multi-scale data fusion for high-value utilization of whey proteins: A systematic review
1个月前
已完结
Food-derived bioactive peptides in gut–muscle Axis regulation: Potential and challenges from microbiota homeostasis to muscle metabolism remodeling
1个月前
已完结
A critical appraisal of anti-hyperglycemic mechanisms, matrix-dependent bioavailability, and species-stratified safety of Cinnamomum spp. as functional food ingredients
1个月前
已关闭
Characterization and evaluation of lactic acid bacteria from indigenous raw milk for potential probiotic properties
4个月前
已完结
Development of a non-targeted metabolomics-based screening method for elucidating the metabolic characteristics and potential applications of Lacticaseibacillus paracasei
4个月前
已完结
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