Lv11
38 积分 2026-04-13 加入
Regulation of antioxidant properties and applications of Debaryomyces hansenii HRB1 and Rhodotorula mucilaginosa SH9 in fermented dry sausages: From NaCl pre-stress to performance enhancement
3小时前
待确认
Flavour enhancement of dry fermented sausages by nitrite-degrading Levilactobacillus brevis CHOL1: Combining flavouromics and lipidomics to elucidate the mechanism of aroma formation
7天前
已完结
Impact of resistant starch from high amylose wheat compared to inulin on human gut microbiota and host immune responses using an artificial colon associated to human leukocytes
1个月前
已完结
Bitterness in medicine and food homology substances: An overview of compound types, influence factors, and taste-masking methods
1个月前
已完结
Metagenomics-based insights into the microbial community composition and quality characteristics development potentiality in traditional dry-cured ham
1个月前
已完结
Isolation, identification, and evaluation of lactic acid bacteria with probiotic potential from traditional fermented sour meat
1个月前
已完结
The role of coagulase-negative staphylococci on aroma generation of fermented sausage
1个月前
已完结
Evaluation of the lipolytic and antioxidant activities of different strains of coagulase-negative staphylococci in fermented sausages
1个月前
已完结
Revealing the correlation between small molecule metabolites, volatile compounds and microbial communities during the ripening of Xuanwei ham
1个月前
已完结
Insights into the mechanism of Penicillium inoculation on microbial succession, volatile compound evolutions and sensory development of Jinhua ham
1个月前
已完结
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