Lv3
288 积分 2025-10-19 加入
Strategies for improvement of gamma-aminobutyric acid (GABA) biosynthesis via lactic acid bacteria (LAB) fermentation
5天前
已完结
GABA (γ-aminobutyric acid) enrichment and detection methods in cereals: Unlocking sustainable health benefits
13天前
已完结
Improving nutritional, bioactivity, and sensory properties of cereal by-products by co-culture fermentation: A review
1个月前
已完结
New insights into recent development, health benefits, emerging technologies, and future trends of cereal-based fermented products
2个月前
已完结
Sustainable rice bran protein: Composition, extraction, quality properties and applications
2个月前
已完结
Cereal brans: Transforming upcycled ingredients for sustainable food solutions aligned with SDGs
2个月前
已完结
Machine learning-driven microbial community synthesis: A new paradigm for intelligent upgrading of food fermentation
2个月前
已完结
Extraction and valorization of arabinoxylans from cereal processing By-Products: Current methods, challenges, and future perspectives
2个月前
已关闭
Advancing sustainable bioeconomy: Integrative biorefinery pathways for circular valorization of agro-industrial residues
2个月前
已关闭
Synergy of traditional practices and modern technology: Advancing the understanding and applications of microbial resources and processes in fermented foods
2个月前
已完结
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