Lv539
930 积分 2024-07-13 加入
An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction
1天前
已完结
Machine vision combined with deep learning–based approaches for food authentication: An integrative review and new insights
1天前
待确认
Sensory evaluation, chemical structures, and threshold concentrations of bitter-tasting compounds in common foodstuffs derived from plants and maillard reaction: A review
7天前
已完结
Maillard reaction derived from oil‐tea camellia seed through roasting
12天前
已完结
Comprehensive analyses of the bitterness of alkaloids and simulated taste mechanism of theacrine from Jianghua Kucha tea (<i>Camellia sinensis</i> var. assamica cv. Jianghua)
14天前
已关闭
Effects of different preheat treatments on volatile compounds of camellia ( Camellia oleifera Abel .) seed oil and formation mechanism of key aroma compounds
19天前
已完结
Plastid terminal oxidase (PTOX) protects photosystem I and not photosystem II against photoinhibition in Arabidopsis thaliana and Marchantia polymorpha
1个月前
已关闭
Steam explosion pretreatment enhances free/combined phytosterol extraction and utilization in rapeseed (Brassica napus L.) and its processed products: Insights from SPE-GC approach
1个月前
已完结
Identification of two bitter components in Zanthoxylum bungeanum Maxim. and exploration of their bitter taste mechanism through receptor hTAS2R14
1个月前
已完结
Maillard reaction derived from oil‐tea camellia seed through roasting
2个月前
已完结
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