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140 积分 2025-09-07 加入
Effects of microbial fermentation from Jiangshui source on the multiscale structure, physicochemical properties, and digestive characteristics of quinoa starch
1天前
已完结
Effects of proanthocyanidins and caffeic acid on the structure, gelatinization, rheology, and digestion properties of fermented foxtail millet starches
1天前
已完结
Formation of vinylphenolic pyranoanthocyanins by selected yeasts fermenting red grape musts supplemented with hydroxycinnamic acids
2天前
已完结
Untargeted and targeted metabolomics reveal changes in the chemical constituents of instant dark tea during liquid-state fermentation by Eurotium cristatum
2天前
已完结
Change in Tea Polyphenol and Purine Alkaloid Composition during Solid-State Fungal Fermentation of Postfermented Tea
2天前
已完结
Effects of Fermentation on Bioactivity and the Composition of Polyphenols Contained in Polyphenol-Rich Foods: A Review
11天前
已完结
Fermentation of resistant starch from the starch-ferulic acid inclusion complex compared with high-amylose corn starch
25天前
已完结
Characterization of Various Noncovalent Polyphenol–Starch Complexes and Their Prebiotic Activities during In Vitro Digestion and Fermentation
25天前
已完结
Enhancing the inhibitory activities of polyphenols in passion fruit peel on α-Amylase and α-Glucosidase via β-Glucosidase-producing Lactobacillus fermentation
25天前
已完结
Mechanistic insights into how fermentation modulates steamed bread quality: The role of starch multi-scale structure and its gelatinization behaviour
25天前
已完结
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