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116 积分 2024-09-29 加入
Formation Mechanism of Sulfur-Containing Characteristic Volatile Flavor Compounds in Low-Salt Gray Sufu by Methionine Metabolism
4天前
已完结
Formation mechanism and inhibition of black spots on eggshell membranes during high-temperature pickling of duck eggs
22天前
已关闭
Formation mechanism and inhibition of black spots on eggshell membranes during high-temperature pickling of duck eggs
22天前
已关闭
From aroma to off-flavor: Metabolomics unveils the metabolic double-sided nature of traditional Chinese fermented foods
2个月前
已完结
AI-driven design of next-generation food starter cultures: from empirical screening to intelligent customization
2个月前
已完结
Flavor compounds of traditional fermented bean condiments: Classes, synthesis, and factors involved in flavor formation
2个月前
已完结
Quorum sensing in fermented food microbiomes: Regulatory circuits, functional roles, practical applications, and future perspectives for intelligent fermentation
2个月前
已完结
Revealing the interaction between the internal microbiota of Daqu pests and Daqu microbes based on metagenomics technology
2个月前
已完结
Auxiliary fermentation with Pediococcus acidilactici C1 reshapes flavor formation in sufu: An integrated metagenomic, flavoromic and non-targeted metabolomic deciphering
2个月前
已完结
ACE inhibitory peptides from enzymatic hydrolysate of fermented black sesame seed: Random forest-based optimization, screening, and molecular docking analysis
3个月前
已完结
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