Critical review of isolation, detection, and identification of yeasts from meat products

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Precision Studies and Searches for CP Asymmetries in the Inclusive Decay Λ_{c}^{+}→ΛX.

Physical review letters·2026

First Energy-Scan Measurement of e^{+}e^{-}→K^{+}K^{-} around the ψ(2S) Resonance.

Physical review letters·2026

Measurements of the Absolute Branching Fraction of the Semileptonic Decay Ξ^{-}→Λe^{-}ν[over ¯]_{e} and the Axial Charge of Ξ^{-}.

Physical review letters·2026

First Experimental Constraint on the Scalar Current in the D^{0(+)}→K[over ¯]ℓ^{+}ν_{ℓ} Transition.

Physical review letters·2026

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Physical review letters·2026

Balancing flavor and bioactivity: fermentation-driven glucosinolate hydrolysis and sulforaphane stability in cruciferous vegetables.

Critical reviews in food science and nutrition·2026

Serine protease inhibitors in legume seeds: from antinutrients towards putative gut health maintainers.

Critical reviews in food science and nutrition·2026

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Critical reviews in food science and nutrition·2026

Macrofungal pigments as sustainable food and nutraceutical ingredients: chemical diversity, biosynthesis, functionality, and product development.

Critical reviews in food science and nutrition·2026

When do starch-polyphenol complexes qualify as type 5 resistant starch? A critical evidence framework from molecular assembly to colonic utilization.

Critical reviews in food science and nutrition·2026

Engineering visual realism in pureed foods for dysphagia care.

Critical reviews in food science and nutrition·2026

Superheated Steam as a Promising Pretreatment for Braised Pork: Enhancing Processing Yield, Texture Attributes, and Storage Stability.

Journal of food science·2026

Glycine as a context-dependent excipient in protein-based biopharmaceutical formulations.

International journal of pharmaceutics·2026

Machine learning-enabled discrimination and key feature identification of functional whey protein ingredients based on multidimensional compositional, physicochemical, and structural properties.

Food chemistry·2026

Differential regulation of flavor metabolism in "Xiahui No. 8" firm-melting peaches and "Yuhua No. 3" soft-melting peaches under low-temperature storage: analysis of sugars, acids, and aroma metabolic pathways.

Food chemistry·2026

Cookies Fortified With a Dietary Fiber-Rich Ingredient Derived From Mushroom Bio-Residues.

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Mechanistic insights into niosomal epicatechin on nutritional value and functional quality of chicken meat and economics: monitoring color and oxidative stability for extended shelf life during frozen storage.

Frontiers in veterinary science·2026

Critical review of isolation, detection, and identification of yeasts from meat products

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Immunomodulation and Reparative Dentinogenesis by the Wnt Agonist Peptide L803-Mts In Vitro and In Vivo.

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Critical review of isolation, detection, and identification of yeasts from meat products

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