2021年2期
食品科學(xué)與人類健康(英文)
- Internal connections between dietary intake and gut microbiota homeostasis in disease progression of ulcerative colitis: a review
- Bioactive compounds and probiotics-a ray of hope in COVID-19 management
- Approaches to evaluate nutrition of minerals in food
- The role of glutamine in supporting gut health and neuropsychiatric factors
- Anti-hyperglycemic effects of dihydromyricetin in streptozotocin-induced diabetic rats
- Aroma profile of two commercial truffle species from Yunnan and Sichuan, China:inter- and intraspecific variability and shared key compounds
- Stability of phenolic compounds and drying characteristics of apple peel as affected by three drying treatments
- Investigation of physicochemical, microbiological and sensorial properties for organic and conventional retail chicken meat
- Development of water-soluble zein colloid particles and in situ antibacterial evaluation by multiple headspace extraction gas chromatography
- The association between folic acid supplementation, maternal folate during pregnancy and intelligence development in infants: a prospective cohort study
- Isolation, identification and optimization of fermentation conditions against Sclerotinia sclerotiorum strains in high salt Doenjan
- Isolation and identification of fungi found in contaminated fermented milk and antifungal activity of vanillin
- Maillard reaction in Chinese household-prepared stewed pork balls with brown sauce:potentially risky and volatile products
- Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition
- Simultaneous determination of 74 pesticide residues in Panax notoginseng by QuEChERS coupled with gas chromatography tandem mass spectrometry
- Preparation and physicochemical/antimicrobial characteristics of asparagus cellulose films containing quercetin