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40 积分 2025-09-23 加入
Unveiling the flavor evolution and metabolic mechanism in closed solid-state fermentation of vinegar: a multimodal omics integration
18天前
已完结
Melanoidins produced by the Maillard reaction: Structure and biological activity
1个月前
已完结
Investigating the saltiness enhancement in blanch-pretreated celery juice via odor-taste cross-modal integration: insights from EEG, molecular simulations, and flavoromics
1个月前
已完结
Construction of novel porous starch microparticles loaded with curcumin oleogel: Improving colon-targeted delivery potential of curcumin
1个月前
已完结
Gamma-irradiation of inulin improves its biological functionality and feasibility as a functional ingredient in synbiotic food
2个月前
已完结
Curdlan, a functionally microbial extracellular polysaccharide with versatile food applications
2个月前
已完结
In vitro and in vivo effects of Centella asiatica on intestinal inflammatory models and identification of its bioactive components
2个月前
已完结
Effect of cranberry juice deacidification on its antibacterial activity against periodontal pathogens and its anti-inflammatory properties in an oral epithelial cell model
3个月前
已完结
Eco-Friendly Microwave Synthesis of Sodium Alginate-Chitosan Hydrogels for Effective Curcumin Delivery and Controlled Release
3个月前
已完结
Effect of modified grapefruit peel dietary fiber on bread: Baking quality, flavor characteristics, and starch digestive properties
3个月前
已完结
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