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Food Chemistry
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November 7, 2020
Free fatty acids responsible for characteristic aroma in various sauced-ducks
Chenlan Xia, Yuxin He, Shuang Cheng, et al.
Comprehensive Reviews in Food Science and Food Safety
|
February 24, 2022
Research progress in the screening and evaluation of umami peptides
Lulu Qi, Xinchang Gao, Daodong Pan, et al.
Foods (Basel, Switzerland)
|
April 12, 2022
Metabolomics Analysis for Nitrite Degradation by the Metabolites of <i>Limosilactobacillus fermentum</i> RC4
Chaoran Xia, Qiyuan Tian, Lingyu Kong, et al.
Current Research in Food Science
|
November 17, 2022
Advances in the stability challenges of bioactive peptides and improvement strategies
Jingyan Pei, Xinchang Gao, Daodong Pan, et al.
Food Chemistry
|
October 15, 2023
TMT-labeled quantitative proteomic reveals the mechanism of proteolysis and taste improvement of dry-cured bacon with Staphylococcus co-inoculation
Changyu Zhou, Xueyi Wu, Daodong Pan, et al.
Foods (Basel, Switzerland)
|
April 14, 2026
Alcohol-Induced Acute Liver Disease in Mice: A Comparison of the Preventive Effects of Fermented Milk from <i>Lactobacillus delbrueckii</i> Subsp. <i>bulgaricus</i> or <i>Lacticaseibacillus casei</i>
Mingzhen Liu, Weimei Kong, Tao Zhang, et al.
Journal of Dairy Science
|
April 25, 2017
Characterization of probiotic bacteria involved in fermented milk processing enriched with folic acid
Zhen Wu, Jing Wu, Pei Cao, et al.
Journal of Agricultural and Food Chemistry
|
April 7, 2022
Sources, Processing-Related Transformation, and Gut Axis Regulation of Conventional and Potential Prebiotics
Lu Cheng, Lingyu Kong, Chaoran Xia, et al.
Journal of Food Science
|
May 30, 2020
The comparative research of structural and textural characteristics of six kinds of collagen-based sauce braised meat products
Chunyan Xu, Ying Wang, Jun He, et al.
Current Microbiology
|
April 5, 2017
The Proliferation Mechanism of Lactobacillus plantarum RB1 Stimulated by Stachyose
Qing Pan, Xiaoqun Zeng, Daodong Pan, et al.
Page
of 36
Search research articles
Search
Showing results (111-120 of 356) with videos related to
Sort By:
Page
of 36
Food Chemistry
|
November 7, 2020
Free fatty acids responsible for characteristic aroma in various sauced-ducks
Chenlan Xia, Yuxin He, Shuang Cheng, et al.
Comprehensive Reviews in Food Science and Food Safety
|
February 24, 2022
Research progress in the screening and evaluation of umami peptides
Lulu Qi, Xinchang Gao, Daodong Pan, et al.
Foods (Basel, Switzerland)
|
April 12, 2022
Metabolomics Analysis for Nitrite Degradation by the Metabolites of <i>Limosilactobacillus fermentum</i> RC4
Chaoran Xia, Qiyuan Tian, Lingyu Kong, et al.
Current Research in Food Science
|
November 17, 2022
Advances in the stability challenges of bioactive peptides and improvement strategies
Jingyan Pei, Xinchang Gao, Daodong Pan, et al.
Food Chemistry
|
October 15, 2023
TMT-labeled quantitative proteomic reveals the mechanism of proteolysis and taste improvement of dry-cured bacon with Staphylococcus co-inoculation
Changyu Zhou, Xueyi Wu, Daodong Pan, et al.
Foods (Basel, Switzerland)
|
April 14, 2026
Alcohol-Induced Acute Liver Disease in Mice: A Comparison of the Preventive Effects of Fermented Milk from <i>Lactobacillus delbrueckii</i> Subsp. <i>bulgaricus</i> or <i>Lacticaseibacillus casei</i>
Mingzhen Liu, Weimei Kong, Tao Zhang, et al.
Journal of Dairy Science
|
April 25, 2017
Characterization of probiotic bacteria involved in fermented milk processing enriched with folic acid
Zhen Wu, Jing Wu, Pei Cao, et al.
Journal of Agricultural and Food Chemistry
|
April 7, 2022
Sources, Processing-Related Transformation, and Gut Axis Regulation of Conventional and Potential Prebiotics
Lu Cheng, Lingyu Kong, Chaoran Xia, et al.
Journal of Food Science
|
May 30, 2020
The comparative research of structural and textural characteristics of six kinds of collagen-based sauce braised meat products
Chunyan Xu, Ying Wang, Jun He, et al.
Current Microbiology
|
April 5, 2017
The Proliferation Mechanism of Lactobacillus plantarum RB1 Stimulated by Stachyose
Qing Pan, Xiaoqun Zeng, Daodong Pan, et al.
Page
of 36