Lv51
830 积分 2025-09-22 加入
Enhancing dry‐fermented sausages: Meyerozyma guilliermondii as a flavor‐boosting yeast in co‐inoculation with Latilactobacillus sakei
9天前
已完结
Sustainable ectoine production: microbial fermentation, recombinant biosynthesis, downstream processing, and AI-driven process optimization
3个月前
已完结
From LLMs to sustainable proteins: fine-tuning and prompt engineering for multi-agent AI in waste carbon-utilising microbial protein production
3个月前
已完结
Microbes in Fermentation: Guardians or Threats to Food Safety?
3个月前
已完结
Exploring the impact of bioactive peptides from fermented Milk proteins: A review with emphasis on health implications and artificial intelligence integration
3个月前
已完结
Effect of NaCl reduction and/or replacement on the quality and safety of dry-fermented sausages: Systematic review and meta-analysis
3个月前
已完结
Mycotoxins in meat products
3个月前
已完结
Functional meat starter cultures for improved sausage fermentation
3个月前
已完结
Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects
3个月前
已完结
Lighting up hidden microbial enzyme diversity and functional opportunities from fermented foods
3个月前
已完结
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