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130 积分 2024-11-06 加入
Quality changes in combined pressure-thermal treated acidified vegetables during extended ambient temperature storage
2个月前
已完结
Chlorophyll degradation and carotenoid biosynthetic pathways: Gene expression and pigment content in broccoli during yellowing
2个月前
已完结
Research trends in selected blanching pretreatments and quick freezing technologies as applied in fruits and vegetables: A review
2个月前
已完结
Advancing Pickling Techniques to Enhance Bioactive Compounds and Probiotic Content in Pickled Vegetables
2个月前
已完结
Red and white cabbages: An updated comparative review of bioactives, extraction methods, processing practices, and health benefits
2个月前
已完结
Advances in Browning Chemistry Markers, Detections, and Coping Strategies to Preserve the Quality of Traditional Chinese Pickles
2个月前
已完结
Changes in flavour and microbial diversity during natural fermentation of suan-cai, a traditional food made in Northeast China
2个月前
已完结
Lactobacillus crustorum ZHG 2-1 as novel quorum-quenching bacteria reducing virulence factors and biofilms formation of Pseudomonas aeruginosa
4个月前
已完结
Effect of starter cultures mixed with different autochthonous lactic acid bacteria on microbial, metabolome and sensory properties of Chinese northeast sauerkraut
4个月前
已完结
Decoding microbiota and metabolite transformation in inoculated fermented suansun using metagenomics, GC–MS, non-targeted metabolomics, and metatranscriptomics:Impacts of different Lactobacillus plantarum strains
6个月前
已完结
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