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Anti-adipogenic effect of Latilactobacillus curvatus CK17 isolated from kimchi and its potential probiotic properties

源自韩国泡菜的乳酸菌Latilactobacillus curvatus CK17的抗肥胖效果及其潜在益生性能

Ki Soo Han,Kwang Yeon Lee,Su Hyun Kim et al.

Food science and biotechnology. 2025 Jan 21;34(9):1995-2004. DOI:10.1007/s10068-025-01819-w

Effect of mixed fermentation of compound grapes on organic acids and volatiles in mulberry wine

复合葡萄混酿发酵对桑葚酒中有机酸和挥发性物质的影响

Yao Zhang,Dongsheng Zhang,Wenchao Cai et al.

Food science and biotechnology. 2025 Mar 2;34(9):1957-1968. DOI:10.1007/s10068-025-01821-2

Flavor biotransformation of "Uiseong" garlic during the fermentation process by lactic acid bacteria

发酵过程中乳酸菌对“赵城”大蒜风味的转化作用研究

Tae-Eun Kwon,Sukyung Sung,Augustine Yonghwi Kim et al.

Food science and biotechnology. 2025 Feb 14;34(9):2005-2010. DOI:10.1007/s10068-025-01820-3

Innovative composite systems for enhancing plant polyphenol stability and bioavailability

用于增强植物多酚稳定性和生物利用度的创新型复合系统

Fengguang Pan,Xianglin Liu,Mengying Qiao et al.

Food science and biotechnology. 2025 Jan 6;34(9):1819-1834. DOI:10.1007/s10068-024-01753-3

Application of tea tree oil nanoemulsion pads in Lateolabrax japonicas fillets

茶树油纳米乳垫片在真鲷鱼片中的应用研究

Qian Feng,Ying Song,Xinyu Liu et al.

Food science and biotechnology. 2025 Mar 8;34(9):1921-1933. DOI:10.1007/s10068-024-01812-9

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