Lv42
722 积分 2023-02-02 加入
Synthetic biology: a new frontier in food production
6小时前
已完结
Diacylglycerol in food industry: Synthesis methods, functionalities, health benefits, potential risks and drawbacks
15天前
已完结
Physical, textural and crystallization properties of ground nut oil-based diacylglycerols in W/O margarine system
15天前
已完结
Redefining shortening: Systematically characterizing traditional and new enriched diacylglycerol shortening and exploring their impact on processing applications
15天前
已完结
Production, safety, health effects and applications of diacylglycerol functional oil in food systems: a review
15天前
已完结
Direct sensing of dietary ω-6 linoleic acid through FABP5-mTORC1 signaling
16天前
已完结
Extraction of polysaccharides from Camellia oleifera leaves by dual enzymes combined with deep eutectic solvents screened by ANN and COSMO-RS
1个月前
已完结
Emerging technologies in reducing dietary advanced glycation end products in ultra‐processed foods: Formation, health risks, and innovative mitigation strategies
1个月前
已完结
Food Recommendation Towards Personalized Wellbeing
2个月前
已完结
Artificial intelligence in food bioactive peptides screening: Recent advances and future prospects
2个月前
已完结
皖公网安备34019202002308
