Lv7
3440 积分 2022-10-10 加入
Comparative analysis of kokumi effects in Ile-Leu, Ile-Ile, Leu-Leu, and Leu-Ile: Sensory, simulation, and structural insights
19小时前
待确认
Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time–intensity
1天前
待确认
Growth and metabolism of halophilic Candida versatilis and Tetragenococcus halophilus in simultaneous and sequential fermentation of salted soy whey
23天前
已关闭
NMR and MS Analysis of Decomposition Compounds Produced from N-Acetyl-l-glutamine at Low pH
27天前
已完结
Optimizing bamboo biomass for sustainable isobutanol production using genetically engineered Escherichia coli
1个月前
已关闭
Identification of novel umami peptides from yeast extract and the mechanism against T1R1/T1R3
1个月前
已完结
Preparation of a novel enzyme-modified cheddar cheese: Molecular mechanism of cheese flavor compensation by synergistic action of cell-free extracts and enzyme systems
1个月前
已完结
Molecular Docking and Molecular Dynamics Simulation Insight of Amidase_2 Endolysin Domain as an Antifungal Enzyme
1个月前
已完结
Molecular simulation screening and sensory evaluation unearth a novel kokumi compound with bitter-masking effect: N-lauroyl-L-tryptophan
2个月前
已完结
Based on green synthesis, multisensory evaluations and molecular simulation approaches: Exploring the taste-enhancing characteristics and mechanisms of N-succinyl-L-leucine
2个月前
已完结
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