Lv418
780 积分 2025-01-03 加入
Genotypic and environmental variations in phenolic acid and avenanthramide content of Canadian oat (Avena sativa)
2天前
已完结
Evolution-aided improvement of the acid tolerance of Levilactobacillus brevis and its application in sourdough fermentation
2天前
已完结
Enhancing sourdough fermentation with AI and multi-omics: From natural diversity to synthetic microbial community
2天前
已完结
Enhancement of structural properties of 3D-printed plant-based meat analogs by TGase/laccase
8天前
已完结
Effect of frozen storage on the quality of frozen instant soup rice noodles: From the moisture and starch characteristics
8天前
已完结
Effect of vacuum and modified atmosphere packaging on moisture state, quality, and microbial communities of grouper (Epinephelus coioides) fillets during cold storage
8天前
已完结
Study on the Quality Variation and Internal Mechanisms of Frozen Oatmeal Cooked Noodles during Freeze–Thaw Cycles
8天前
已完结
Effects of transglutaminase and glucose oxidase on the properties of frozen dough: Water distribution, rheological properties, and microstructure
9天前
已完结
Insights into the effect mechanism of acidic pH condition on the in vitro starch digestion of black highland barley semi-dried noodles
9天前
已完结
Gluten-free whole mung bean noodles: Role of transglutaminase and hydrocolloids in their physicochemical, sensory, and in vitro starch digestion characteristics
9天前
已完结
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