Lv3
368 积分 2024-09-06 加入
Research progress on the artificial intelligence applications in food safety and quality management
5天前
已完结
Investigation into the use of novel pretreatments in the fermentation of Alaria esculenta by Lactiplantibacillus plantarum and kombucha SCOBY
9天前
已完结
In vitro simulated digestion and fermentation characteristics of pectic polysaccharides from fresh passion fruit (Passiflora edulis f. flavicarpa L.) peel
9天前
已完结
Strategic thermosonication-mediated modulation of lactic acid bacteria acidification kinetics for enhanced (post)-fermentation performance
9天前
已完结
Benchtop volatilomics supercharged: How machine learning based design of experiment helps optimizing untargeted GC-IMS gas phase metabolomics
20天前
已完结
A comprehensive review of the use of traditional and emerging technologies for attenuation of probiotics strains
25天前
已完结
High‐intensity ultrasound treatment to produce and preserve the quality of fresh‐cut kiwifruit
27天前
已完结
Amino acids metabolism as a source for aroma volatiles biosynthesis
1个月前
已完结
Comparative analysis of sugar, acid, and volatile compounds in CPPU-treated and honeybee-pollinated melon fruits during different developmental stages
1个月前
已完结
Multi-omics integration to explore the molecular insight into the volatile organic compounds in watermelon
1个月前
已完结
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