Lv21
120 积分 2023-09-16 加入
Effect of irradiation treatment on microbial, nutritional and technological characteristics of cereals: A comprehensive review
7天前
已完结
Novel processing strategies to enhance the bioaccessibility and bioavailability of functional components in wheat bran
10天前
已完结
Effects of high-pressure microfluidization treatment on the structural, physiochemical properties of insoluble dietary fiber in highland barley bran
11天前
已完结
Effect of wheat bran modification by steam explosion on structural characteristics and rheological properties of wheat flour dough
13天前
已完结
Solid‐state fermentation by S. cerevisiae with high resistance to ferulic acid improves the physicochemical properties of wheat bran and quality of bran‐rich Chinese steamed bread
1个月前
已完结
Enhanced probiotic viability and aromatic profile of yogurts produced using wheat bran (Triticum aestivum) as cell immobilization carrier
2个月前
已完结
Effects of acid treatment on the physicochemical and functional properties of wheat bran insoluble dietary fiber
3个月前
已完结
Characterization of the flavor profile and dynamic changes in Chinese traditional fish sauce (Yu-lu) based on electronic nose, SPME-GC-MS and HS-GC-IMS
3个月前
已完结
Impact of arabinoxylan on characteristics, stability and lipid oxidation of oil-in-water emulsions: Arabinoxylan from wheat bran, corn bran, rice bran, and rye bran
3个月前
已关闭
Submerged Culture of Edible and Medicinal Mushroom Mycelia and Their Applications in Food Products: A Review
5个月前
已完结
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