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544 积分 2025-10-13 加入
Comparative assessment of infrared/microwave-induced structural and physico-chemical transformations in Canadian pulses: Implications for cooking, milling, and nutritional quality
3天前
已完结
Advances in the use of high hydrostatic pressure for processing cereal grains and legumes
3天前
已完结
Whole soybean protein extraction processes: A review
5天前
已完结
An update on the nutritional, functional, sensory characteristics of soy products, and applications of new processing strategies
13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
14天前
已完结
Comparison of Puerariae Radix and Its Hydrolysate on Stimulation of Hyaluronic Acid Production in NHEK Cells
14天前
已完结
Bioaccessibility and Application of Soybean Isoflavones: A Review
15天前
已完结
Extraction, structural-activity relationships, bioactivities, and application prospects of Pueraria lobata polysaccharides as ingredients for functional products: A review
18天前
已完结
α-D-1,3-glucan from Radix Puerariae thomsonii improves NAFLD by regulating the intestinal flora and metabolites
18天前
已完结
Inhibitory effects of soybean oligosaccharides and water-soluble soybean fibre on formation of putrefactive compounds from soy protein by gut microbiota
19天前
已完结
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