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274 积分 2024-04-16 加入
Effect of Pumpkin Powder as Cryoprotectant to Improve the Viability of Freeze Dried Lactic Acid Bacteria
7天前
已完结
Valorization of vegetable waste for developing high-value food products: an upcycling approach
7天前
已完结
Ultrasound pretreatment of fermented milk containing probiotic Lactobacillus plantarum AF1: Carbohydrate metabolism and antioxidant activity
8天前
已完结
Application of Ultrasound Technology in Food Processing with emphasis on bacterial spores
8天前
已完结
The health benefits of fermented fruits and vegetables and their underlying mechanisms
9天前
已完结
Traditional fermented foods with anti-aging effect: A concentric review
9天前
已完结
Biogenic antioxidative and anti-inflammatory aryl polyketides from the venerid bivalve clam Paphia malabarica
16天前
已完结
Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation
16天前
已完结
Probiotics in anthocyanin-rich fruit beverages: research and development for novel synbiotic products
16天前
已完结
Lactobacillus fermentation accelerated biotransformation of cranberry anthocyanins towards phenol-pyranoanthocyanins and their stability and antioxidant property
16天前
已完结
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