Lv4
408 积分 2023-04-12 加入
Comprehensive assessment of hydrolyzed pig hoof keratin (HPHK) as a potential food ingredient: Stability, techno-functional properties, in vitro, and in silico bioactivities
1天前
求助中
Strategies to reduce fishy odor in aquatic products: Focusing on formation mechanism and mitigation means
5天前
已完结
Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway
5天前
已完结
β-Glucan-based superabsorbent hydrogel ameliorates obesity-associated metabolic disorders via delaying gastric emptying, improving intestinal barrier function, and modulating gut microbiota
2个月前
已完结
Stimuli-responsive pressure–strain sensor-based conductive hydrogel for alleviated non-alcoholic fatty liver disease by scavenging reactive oxygen species in adipose tissue
2个月前
已完结
Analysis of volatile components in Pheretima and its extracts using HS-GC-IMS and HS-SPME-GC-MS combined with ROAV
5个月前
已关闭
Mechanisms underlying the formation of main volatile odor sulfur compounds in foods during thermal processing
5个月前
已完结
Strategies to reduce fishy odor in aquatic products: Focusing on formation mechanism and mitigation means
6个月前
已完结
Paraoxonase 1‐treated oxLDL promotes cholesterol efflux from macrophages by stimulating the PPARγ–LXRα–ABCA1 pathway
7个月前
已完结
Two peptides LLRLTDL and GYALPCDCL inhibit foam cell formation through activating PPAR ‐γ/ LXR ‐α signaling pathway in oxLDL ‐treated RAW264 .7 macrophages
7个月前
已完结
皖公网安备34019202002308
