Lv4
660 积分 2025-09-09 加入
A review on the botany, traditional edible uses, nutritional composition, phytochemical constituents, and bioactivities of Paederia foetida L
5天前
已完结
Agrocybe aegerita as a functional food: chemical composition and biological activities
5天前
已完结
Plant-based proteins: functional, nutritional, and technological advances for sustainable food systems
5天前
已完结
Recent trends in the modification of plant proteins by non-thermal techniques: impact on functional properties and their application in food systems
5天前
已完结
Harnessing probiotic fermentation for the generation of food-derived bioactive peptides: current status and prospects
5天前
已完结
Synthesis and application of gelatin-based controlled-release antibacterial films containing oregano essential oil/β-cyclodextrin microcapsules for chilling preservation of grass carp fillets
8天前
已完结
A novel antimicrobial peptide WBp-1 from wheat bran: Purification, characterization and antibacterial potential against Listeria monocytogenes
8天前
已完结
Development of targeted antimicrobial peptides for Escherichia coli: Combining phage display and rational design for food safety application
8天前
已完结
Use of natural peptide TP4 as a food preservative prevents contamination by fungal pathogens
8天前
已完结
Novel design of simplified β-hairpin antimicrobial peptide as a potential food preservative based on Trp-pocket backbone
8天前
已完结
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