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From aroma to off-flavor: Metabolomics unveils the metabolic double-sided nature of traditional Chinese fermented foods
1个月前
已完结
AI-driven design of next-generation food starter cultures: from empirical screening to intelligent customization
1个月前
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Flavor compounds of traditional fermented bean condiments: Classes, synthesis, and factors involved in flavor formation
1个月前
已完结
Quorum sensing in fermented food microbiomes: Regulatory circuits, functional roles, practical applications, and future perspectives for intelligent fermentation
1个月前
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Revealing the interaction between the internal microbiota of Daqu pests and Daqu microbes based on metagenomics technology
1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
1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
1个月前
已完结
Data-Driven Prediction of Molecular Biotransformations in Food Fermentation
1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
Soybean fermentation: Microbial ecology and starter culture technology
2个月前
已完结
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