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1561
A Gold Nanoflower-Based Dual-Signal Fluorescent Aptasensor for Detection of Mycotoxins in Red Wine
Published 2024-01-01Get full text
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1562
Research Progress on Perception and Regulation of Bitter Compounds in Foods
Published 2023-06-01Get full text
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1563
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1564
Red Rice Peroxiredoxin OsPrx3 Enhances the Resistance to Oxidative Stress in Caenorhabditis elegans
Published 2023-03-01Get full text
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1565
Advances in Strain Improvement for the Production of ε-Poly-L-lysine
Published 2023-12-01Get full text
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1566
Variations in Kiwifruit Microbiota across Cultivars and Tissues during Developmental Stages
Published 2023-06-01Get full text
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1567
First Report of Soft Rot Induced by Dickeya dadantii on Euphorbia hypogaea in Korea
Published 2024-03-01Get full text
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1568
Analysis of Key Aroma Compounds in Fermented Goji Berry Wine
Published 2024-03-01Get full text
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1569
Recent Advances in the Application of Molecular Simulation in Research on Cyclodextrin Inclusion
Published 2023-12-01Get full text
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1570
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1571
Enzymatic Characterization and Potential Application of Polygalacturonase from Trichoderma koningiopsis
Published 2023-05-01Get full text
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1572
Resistance Characteristics of Chinese Cabbage Cultivars to Black Rot
Published 2023-06-01Get full text
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1573
Identification of Key Aroma Compounds in Fig Extract through Sensomics Approach
Published 2024-02-01Get full text
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1574
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1575
Effect of Sodium Carboxymethyl Cellulose on the Quality of Extruded Pea Protein Products
Published 2023-04-01Get full text
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1576
Impacts on Starch Properties and Starchy Food Application of Edible Mushroom Polysaccharides: A Review
Published 2023-10-01Get full text
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1577
Virulence Structure of f. sp Populations in Poland across 2014–2015
Published 2021-04-01Get full text
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1578
First Report of Tomato Spotted Wilt Virus in Oxypetalum coeruleum in Korea
Published 2022-12-01Get full text
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1579
Alleviating Effect and Mechanism of Cold Shock Pretreatment on Browning of Fresh-Cut Pitaya Fruit
Published 2023-07-01Get full text
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1580
Authentication of Xinjiang Pishan Hong Sheep Meat Based on Multi-element Fingerprinting
Published 2024-02-01Get full text
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