Lv21
130 积分 2023-09-16 加入
Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran
10小时前
已完结
Examination of the Bioavailability and Bioconversion of Wheat Bran-Bound Ferulic Acid: Insights into Gastrointestinal Processing and Colonic Metabolites
2个月前
已完结
Effect of irradiation treatment on microbial, nutritional and technological characteristics of cereals: A comprehensive review
8个月前
已完结
Novel processing strategies to enhance the bioaccessibility and bioavailability of functional components in wheat bran
8个月前
已完结
Effects of high-pressure microfluidization treatment on the structural, physiochemical properties of insoluble dietary fiber in highland barley bran
8个月前
已完结
Effect of wheat bran modification by steam explosion on structural characteristics and rheological properties of wheat flour dough
8个月前
已完结
Solid‐state fermentation by S. cerevisiae with high resistance to ferulic acid improves the physicochemical properties of wheat bran and quality of bran‐rich Chinese steamed bread
9个月前
已完结
Enhanced probiotic viability and aromatic profile of yogurts produced using wheat bran (Triticum aestivum) as cell immobilization carrier
10个月前
已完结
Effects of acid treatment on the physicochemical and functional properties of wheat bran insoluble dietary fiber
11个月前
已完结
Characterization of the flavor profile and dynamic changes in Chinese traditional fish sauce (Yu-lu) based on electronic nose, SPME-GC-MS and HS-GC-IMS
11个月前
已完结
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