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78 积分 2024-10-23 加入
Interface engineering of plant oil body for an innovative food ingredient: A review
4天前
已完结
Recent Advances in Plant-BasedEdible Emulsion Gels for3D-Printed Foods
11天前
已完结
Research progress on the artificial intelligence applications in food safety and quality management
23天前
已完结
Recent advances in reactive small-molecule fluorescent probes for food safety
23天前
已完结
Time-restricted feeding mitigates Alzheimer's disease-associated cognitive impairments via a B. pseudolongum-propionic acid-FFAR3 axis
1个月前
已完结
Research Progress and Teaching Exploration of Physical Processing Technology for Reduced-Salt Gel Meat Products
2个月前
已完结
Research Progress and Teaching Exploration of Physical Processing Technology for Reduced-Salt Gel Meat Products
2个月前
已完结
iotransformation characteristics of urate-lowering probiotic fermented apple juice and potential regulatory mechanisms for ameliorating hyperuricemia via mediating gut microbiota and metabolic pathways
3个月前
已完结
Novel high-strength, recyclable, microbial-resistant, and freeze-thaw dual updates Check for topological network hydrogel cooling media
3个月前
已关闭
Sustainable Smart Packaging from Protein Nanofibrils
3个月前
已完结
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