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120 积分 2024-09-06 加入
The formation mechanism of volatile and nonvolatile flavor substances in sourdough based on genomics and metabolomics
1个月前
已完结
Comparative insights into the metabolite and taste discrepancies upon kimchi (Mukeunji) fermentation using different Lactobacillaceae starters
2个月前
已完结
Metagenomics and volatile metabolomics reveal microbial succession and its correlations with fruity flavor volatile compounds during Mianhua industrial processing
2个月前
已完结
Fermentation modeling and machine learning for flavor prediction in low-sodium radish paocai with potassium chloride substitution
3个月前
已完结
The nutritional contribution and relationship with health of bread consumption: a narrative review
4个月前
已完结
Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods
4个月前
已完结
The Leavening Agents Affect the Protein–Starch Matrix Formation and In Vitro Starch Digestibility of Chinese Steamed Bread
7个月前
已完结
Exploring Core fermentation microorganisms, flavor compounds, and metabolic pathways in fermented Rice and wheat foods
7个月前
已完结
HS-SPME-GC-MS untargeted metabolomics reveals key volatile compound changes during Liupao tea fermentation
8个月前
已完结
Identification of characteristic volatiles and metabolomic pathways during the fermentation of red grapefruit by Monascus purpureus using HS-SPME-GC–MS and metabolomics
8个月前
已完结
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