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340 积分 2025-09-28 加入
Microbial Communities, Volatile Flavor Profiles and Metabolomic Characteristics During Traditional Hakka Huangjiu Fermentation
8天前
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BRAND M, SOMMER M, ELLMANN S, et al. Infuence of different antioxidants on X-ray induced DNA double-strand breaks (DSBs) using y-H2AX immunofluorescence microscopy in a preliminary study[J]. PLoS ONE, 2015, 10(5): 1-12
3个月前
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Structure-function relationship and antioxidant mechanisms of pectin from red and white pitaya peels for functional food applications
3个月前
已完结
Phase separation and gelation behavior of the mixtures of welan gum and pea protein
4个月前
已完结
Porous starch granules loaded curcumin and resveratrol modulate starch digestibility of wheat bread: Toward developing novel functional foods
4个月前
已完结
Structure-Function Relationship and Antioxidant Mechanisms of Pectin from Red and White Pitaya Peels for Functional Food Applications
4个月前
已完结
Unveiling aroma evolution in Chinese Te-flavor baijiu with ageing times using GC-IMS, GC-O-QTOF and electronic sensory techniques
4个月前
已完结
Controlled oral destabilization of food emulsions for sequential aroma release and profiled flavour perception
4个月前
已完结
ROS-responsive ecdysterone nanodelivery system ameliorates Alzheimer's disease via synergistic modulation of oxidative stress and amyloid-β deposition
5个月前
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ROS-responsive ecdysterone nanodelivery system ameliorates Alzheimer's disease via synergistic modulation of oxidative stress and amyloid-β deposition
5个月前
已关闭
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