期刊： FOOD BIOSCIENCE, 2022; 45 ()
Cow milk allergy is a major cause of food hypersensitivity in infants and children. However, to the best of our knowledge, there has been minimal rese......
期刊： FOOD BIOSCIENCE, 2022; 45 ()
Medium-and long-chain triacylglycerols (MLCT) rich in arachidonic acid (ARA) at sn-2 position were synthesized by a two-step enzymatic method. Firstly......
期刊： FOOD BIOSCIENCE, 2022; 47 ()
Excessive free radicals can cause oxidative stress (OS), which lead to neurodegenerative diseases (ND) are harmful to the human body. Therefore, it is......
期刊： FOOD BIOSCIENCE, 2022; 47 ()
This research elucidated the reason of flavor deficiency during the thermal degradation of glutamic acid (Glu)galactose (Gal) Amadori rearrangement pr......
期刊： FOOD BIOSCIENCE, 2022; 49 ()
Fermentation with lactobacillus offers a natural means to modify nutritional and flavor properties of foods, and strains have crucial effects on it. I......
期刊： FOOD BIOSCIENCE, 2022; 49 ()
Flos Sophorae Immaturus (FSI) extract and its main active secondary metabolites have health benefits including antioxidant activity, but the drying pr......
期刊： FOOD BIOSCIENCE, 2022; 50 ()
This study aimed to determine structural characteristics, physical properties and binding effects of polysaccharide and its fractions from Passiflora ......
期刊： FOOD BIOSCIENCE, 2022; 45 ()
Cordyceps militaris is a famous medicinal and edible fungus, whose polysaccharides are important biologically active substances. In recent years, the ......
期刊： FOOD BIOSCIENCE, 2022; 46 ()
This study aimed to investigate the effect of incorporation of kiwifruit substrate fermented by 3 high beta-glucosidase producing lactic acid bacteria......
期刊： FOOD BIOSCIENCE, 2022; 46 ()
To acquire candidate non-Saccharomyces strains for preparation of high-quality Vidal icewine, 11 representative indigenous non-Saccharomyces strains w......
期刊： FOOD BIOSCIENCE, 2022; 47 ()
Chrysanthemum tea infusions are famous and nutritious beverages worldwide. The results showed that numerous negatively charged spherical particles of ......
期刊： FOOD BIOSCIENCE, 2022; 47 ()
Flos Sophorae Immaturus (FSI) possessed potential xanthine oxidase (XO) inhibitory activity as a uric acid-lowing natural product. The present work id......
期刊： FOOD BIOSCIENCE, 2022; 47 ()
Lactococcus lactis is an important food-grade microorganism that has been successfully applied as a starter to increase the level of 3-methylbutanal p......
期刊： FOOD BIOSCIENCE, 2022; 49 ()
This study systematically investigated the effects of a low-intensity magnetic field on the influence of keratinase activity, peptide yield, and struc......
期刊： FOOD BIOSCIENCE, 2022; 49 ()
Tea saponin is an important factor affecting the taste of oil-tea camellia seed oil. The content of tea saponin varied in different plant parts and di......
