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160 积分 2023-07-11 加入
Recent Progress in Enzymatic Release of Peptides in Foods of Animal Origin and Assessment of Bioactivity
8小时前
待确认
Latilactobacillus sakei: a candidate probiotic with a key role in food fermentations and health promotion
23天前
已完结
Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modifications
25天前
已完结
Effect of calcium chloride on heat-induced Mesona chinensis polysaccharide-whey protein isolation gels: Gel properties and interactions
2个月前
已完结
Data-Driven Prediction of Molecular Biotransformations in Food Fermentation
3个月前
已完结
Production of plant-based fermented beverages using probiotic starter cultures and Propionibacterium spp
3个月前
已完结
Description of “Ovino Belmontese”, a new semisoft sheep’s milk cheese processed using “Italico” cheese technology
3个月前
已完结
Modelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validation
4个月前
已完结
Physiological and oral parameters contribute prediction of retronasal aroma release in an elderly cohort
4个月前
已完结
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