Sensory chemistry of Spirulina: unveiling trends and innovations in aromatic volatile organic compound biosynthesis in off-flavors and odor mitigation strategies

Trends in Food Science & Technology, Journal Year: 2025, Volume and Issue: unknown, P. 104886 - 104886

Published: Jan. 1, 2025

Language: Английский

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Latilactobacillus sakei CCFM1267 Enhances Fermentation and Probiotic Properties in Fermented Milk: A Focus on Metabolomics and Physicochemical Analysis

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106154 - 106154

Published: Feb. 1, 2025

Language: Английский

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Effects of isolated Saccharomyces cerevisiae on the metabolites and volatile organic compounds of Chinese-style sausage

Food Research International, Journal Year: 2024, Volume and Issue: 197, P. 115269 - 115269

Published: Oct. 28, 2024

Language: Английский

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High Sugar Content and Sweetness in Bread with First Fermentation at −1 °C without Ice Crystal Formation

ACS Food Science & Technology, Journal Year: 2024, Volume and Issue: unknown

Published: Sept. 26, 2024

Language: Английский

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Comparative transcriptomic insight into orchestrating mode of dielectric barrier discharge cold plasma and lactate in synergistic inactivation and biofilm-suppression of Pichia manshurica

Food Research International, Journal Year: 2024, Volume and Issue: 198, P. 115323 - 115323

Published: Nov. 13, 2024

Language: Английский

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