Lv4
410 积分 2022-11-18 加入
Modification of black wheat bran by superfine grinding and Neurospora crassa fermentation: physicochemical properties, mixed flour quality, steamed bread quality, and flavor
4个月前
已完结
Recent Progress on Improving the Quality of Bran-Enriched Extruded Snacks
4个月前
已完结
Rice Bran Oil: Emerging Trends in Extraction, Health Benefit, and Its Industrial Application
4个月前
已完结
Closing the loop of cereal waste and residues with sustainable technologies: An overview of enzyme production via fungal solid-state fermentation
4个月前
已完结
Bioactive Compounds and Biological Activities of Sorghum Grains
4个月前
已完结
A review of extrusion-modified underutilized cereal flour: chemical composition, functionality, and its modulation on starchy food quality
4个月前
已完结
Co-culture fermentation by Saccharomycopsis fibuligera and lactic acid bacteria improves bioactivity and aroma profile of wheat bran and the bran-containing Chinese steamed bread
5个月前
已完结
Effect of Tea Polyphenols on the formation of Advanced Glycation End Products (AGEs), Functional and Structural Properties of Modified Protein in Maillard Reaction
5个月前
已完结
α‐Dicarbonyl compounds in food products: Comprehensively understanding their occurrence, analysis, and control
5个月前
已完结
Characterizing the formation of process contaminants during coffee roasting by multivariate statistical analysis
5个月前
已完结
Analytical Fragility Curves for Highway Bridges in Moderate Seismic Zones
皖公网安备34019202002308
