Lv52
956 积分 2024-10-12 加入
Optimizing Mycelial Protein Yield in Pleurotus djamor via ARTP Mutagenesis and Hybridization Strategies
15天前
已完结
Development and validation of an ELISA kit for the detection of Staphylococcus aureus enterotoxin A, B, C1, C2, C3, D, E from food samples
15天前
已完结
Enhancing the stability of anthocyanins extracts through adsorption into nanoclays – development of a smart biohybrid sensor for intelligent food packaging or as natural food additive/preservative
3个月前
已完结
Multi-functional pH-sensing/antioxidant/antibacterial bioaerogels with long-term activity of loaded anthocyanin for the smart packaging of food
3个月前
已完结
Chitosan/polyvinyl alcohol food packaging incorporated with purple potato anthocyanins and nano-ZnO: Application on the preservation of hairtail (Trichiurus haumela) during chilled storage
3个月前
已完结
Development of carboxymethyl cellulose/starch films enriched with ZnO-NPs and anthocyanins for antimicrobial and pH-indicating food packaging
3个月前
已完结
Preparation and characterization of κ-carrageenan/dextran films blended with nano-ZnO and anthocyanin for intelligent food packaging
3个月前
已完结
Structural characterization and bioactivities of maize bran feruloylated arabinoxylan and oligosaccharides obtained by a combined hydrothermal and enzymatic pre-treatment
5个月前
已完结
Development of a time–temperature indicator based on Maillard reaction for visually monitoring the freshness of mackerel
5个月前
已完结
Development of a time–temperature indicator based on Maillard reaction for visually monitoring the freshness of mackerel
5个月前
已完结
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