Lv2
120 积分 2024-07-10 加入
The Potential Contribution of Lactic Acid Bacteria in the Fermentation of Mixed Grain Foods
3个月前
已完结
Emerging trends in processing for cereal and legume-based beverages: A review
3个月前
已关闭
Dynamic high pressure microfluidization modified oat dietary fiber: Texture modulation and its mechanistic in whole grain oat milk
5个月前
已完结
Effect of Bacillus subtilis and Lactobacillus plantarum on solid‐state fermentation of soybean meal
5个月前
已完结
The Impact of Food Processing on the Structure and Hypoglycemic Effect of Oat β-glucan
6个月前
已完结
Impact of different roasting conditions on sensory properties and health-related compounds of oat products
6个月前
已完结
Preparing a millet bran soluble dietary fiber polysaccharide–Cr (III) complex to regulate oxidative stress and apoptosis in pancreatic islet cells
6个月前
已完结
Effects of hydrodynamic cavitation combined with snail enzyme treatment on the structure and functional properties of water-soluble dietary fiber in rice husks
6个月前
已完结
Structural properties and functional analysis of soluble dietary fiber polysaccharides from rice husk: Effects on oxidative stress management and apoptosis in human colorectal adenocarcinoma cells
6个月前
已完结
Effects of a probiotic fermented dairy product on hippocampal metabolites, structure and function: an 8-week randomised, placebo-controlled trial in healthy women
6个月前
已完结
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