Lv11
30 积分 2024-07-05 加入
Characterization of differences in physicochemical properties, volatile organic compounds and non-volatile metabolites of prune wine by inoculation of different lactic acid bacteria during malolactic fermentation
2小时前
待确认
Nutritional value and environmental footprint of muffins made with green-lentil flour
16天前
已完结
Development of fiber‐enriched muffins using pomegranate peel powder and its effect on physico‐chemical properties and shelf life of the muffins
16天前
已完结
Effect of fermentation with single and co-culture of lactic acid bacteria on Chinese Elaeagnus angustifolia juice : evaluation of bioactive compounds and volatile profiles
1个月前
已完结
Determination of phenolic compounds profiles and antioxidant properties of oleaster (Elaeagnus angustifolia L.) grown in Turkey
4个月前
已完结
Oleaster (Elaeagnus Angustifolia L.) low-fibrous extract to powder: Drying kinetics analysis
4个月前
已完结
Phenotypic variability of oleaster (Elaeagnus angustifolia L.) as revealed by morphological characteristics
4个月前
已完结
Widely targeted metabolomics analysis of enriched secondary metabolites and determination of their corresponding antioxidant activities in Elaeagnus angustifolia var. orientalis (L.)Kuntze fruit juice enhanced by Bifidobacterium animalis subsp. Lactis HN-3 fermentation
4个月前
已完结
Process Optimization for Development of a Novel Water Kefir Drink with High Antioxidant Activity and Potential Probiotic Properties from Russian Olive Fruit (Elaeagnus angustifolia)
4个月前
已完结
Bioactive components and nutritional properties of fiber‐rich cookies produced with different parts of oleaster (Elaeagnus angustifolia L.)
4个月前
已完结
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