Lv3
320 积分 2023-11-25 加入
Integrated Evaluation of Lipid Deterioration and Microbial Prevalence in plant Oil-Based Cheese Analogues and Processed Cheeses: Implications for Public Health and Food Policy
2个月前
已完结
Physicochemical, rheological, sensory properties and shelf life of processed cheese analogue prepared with oleogel sesame oil and mono- and di-glyceride (E471)
2个月前
已完结
COCONUT MILK-BASED CHEESE ALTERNATIVES - ANTIOXIDANT, NUTRITIONAL AND SENSORY PROPERTIES
2个月前
已关闭
Flavor perception in the oral processing of mixed grain foods: Flavor release and AI
3个月前
已完结
Evaluating the efficiency of Lactiplantibacillus pentosus as a Biocoagulant in Soy Cheese Production: Effects on Texture Properties
4个月前
已完结
Cross-modal interaction between cheese taste and aroma
4个月前
已完结
Metagenomic and metabolomic insights into microbial-metabolite interactions underlying flavor formation in Hebei-style soybean paste fermentation
4个月前
已完结
Interactions between dairy proteins and aroma compounds: A comprehensive review of mechanisms, processing effects, and analytical methods
4个月前
已完结
Strain-specific mechanisms of enhanced diacetyl biosynthesis in Lactiplantibacillus plantarum unveiled by multi-omics integration
4个月前
已完结
Optimizing Lactiplantibacillus plantarum JCM 1149 growth conditions for improvement of the gelation and nutritional qualities of fermented soy milk
4个月前
已完结
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