日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:

Photobiomodulation and Sericin in the Treatment of Second-Degree Burns Induced in Wistar Rats

光生物调节和丝胶蛋白在治疗Wistar大鼠二度烧伤中的应用

de Araújo Pradal, Lilian; Dahleh, Mustafa Munir Mustafa; Prigol, Marina; Guerra, Gustavo Petri; da Rocha Paiva, Celeste; Schnaufer, Thaís Caroline; de Fátima Chasko Ribeiro, Lucinéia; Costa, Rose Meire; Bertolini, Gladson Ricardo Flor

Efficient Lignin Dissolution and Enzymatic Depolymerization in Ethylene Glycol-Based Deep Eutectic Solvent Mixtures: Integrated Experimental and Molecular Dynamics Study

乙二醇基低共熔溶剂混合物中木质素的高效溶解和酶促解聚:实验与分子动力学综合研究

Schilke, Julian; Sprick, Miriam; Schneider, Eduardo; Ledezma Fierro, Josué Arturo; Pradal, Alexandre; Raabe, Gabriele; Schallmey, Anett

Effect of lactic acid-rich sourdough bread on appetite regulation: A randomized, double-blind controlled trial

富含乳酸的酸面包对食欲调节的影响:一项随机、双盲对照试验

Chatonidi, Georgia; Pradal, Inés; De Vuyst, Luc; Courtin, Christophe M; Verbeke, Kristin

Sourdough starter culture and breadmaking process impact wholemeal bread characteristics associated with starch digestibility

酸面团发酵剂和面包制作工艺会影响全麦面包的特性,包括淀粉消化率。

Verdonck, Celine; Lambrechts, Eline; Pradal, Ines; De Vuyst, Luc; Verté, Fabienne; Hellemans, Tom; Delannoy, Franky; Duijsens, Dorine; Verkempinck, Sarah; Grauwet, Tara; De Bondt, Yamina; Courtin, Christophe M

Long-read metagenomics gives a more accurate insight into the microbiota of long-ripened gouda cheeses

长读长宏基因组学能够更准确地揭示长期成熟的豪达奶酪的微生物群落组成。

Decadt, Hannes; Díaz-Muñoz, Cristian; Vermote, Louise; Pradal, Inés; De Vuyst, Luc; Weckx, Stefan

Insights into the production of erythritol by strains of Limosilactobacillus fermentum of sourdough origin

对源自酸面团的乳酸杆菌菌株生产赤藓糖醇的研究进展

González-Alonso, Víctor; Verce, Marko; Pradal, Inés; Leroy, Frédéric; De Vuyst, Luc

The production of esters by specific sourdough lactic acid bacteria species is limited by the precursor concentrations

特定酸面团乳酸菌种产生酯类的能力受前体浓度的限制。

Pradal, Inés; Weckx, Stefan; De Vuyst, Luc

Coculture fermentation processes in wheat sourdough simulation media with Companilactobacillus crustorum LMG 23699 and Wickerhamomyces anomalus IMDO 010110 reflect their competitiveness and desirable traits for sourdough and sourdough bread production

在模拟小麦酸面团培养基中,以Companilactobacillus crustorum LMG 23699和Wickerhamomyces anomalus IMDO 010110进行共培养发酵,体现了它们在酸面团和酸面团面包生产中的竞争力和理想特性。

Pradal, Inés; Kaesemans, Jasper; Gettemans, Thomas; González-Alonso, Víctor; De Vuyst, Luc

Insights into the genomic and phenotypic diversity of Monosporozyma unispora strains isolated from anthropic environments

对从人为环境中分离的单孢单孢菌菌株的基因组和表型多样性的深入了解

Bigey, Frédéric; Menatong Tene, Xavière; Wessner, Marc; Devillers, Hugo; Pradal, Martine; Cruaud, Corinne; Aury, Jean-Marc; Neuvéglise, Cécile

Young apple tree development under agroforestry radiative conditions: a multi-scale morphological and architectural dataset

农林业辐射条件下幼苹果树的发育:多尺度形态和结构数据集

Reyes, Francesco; Pitchers, Benjamin; Pradal, Christophe; Lauri, Pierre-Éric