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554 积分 2025-10-13 加入
EXTRACTION OF OLIGOSACCHARIDES DURING COOKING OF WHOLE SOYBEANS
2天前
已完结
Comparative assessment of infrared/microwave-induced structural and physico-chemical transformations in Canadian pulses: Implications for cooking, milling, and nutritional quality
7天前
已完结
Advances in the use of high hydrostatic pressure for processing cereal grains and legumes
7天前
已完结
Whole soybean protein extraction processes: A review
9天前
已完结
An update on the nutritional, functional, sensory characteristics of soy products, and applications of new processing strategies
17天前
已完结
Effect of addition of Agrocybe aegerita fermentation solution of Pueraria lobata and Coix lachryma-jobi L. seed on noodle texture quality and in vitro digestibility
18天前
已完结
Comparison of Puerariae Radix and Its Hydrolysate on Stimulation of Hyaluronic Acid Production in NHEK Cells
18天前
已完结
Bioaccessibility and Application of Soybean Isoflavones: A Review
19天前
已完结
Extraction, structural-activity relationships, bioactivities, and application prospects of Pueraria lobata polysaccharides as ingredients for functional products: A review
22天前
已完结
α-D-1,3-glucan from Radix Puerariae thomsonii improves NAFLD by regulating the intestinal flora and metabolites
22天前
已完结
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