Lv31
320 积分 2023-09-15 加入
Salt Reduction in Food Products: A Systematic Review of Clean-Label Ingredients and Non-Thermal Technologies
3个月前
已完结
Preparation of Yeast Extract from Brewer’s Yeast Waste and Its Potential Application as a Medium Constituent
5个月前
已完结
Modulation of bitter taste receptors by yeast extracts
5个月前
已完结
Preparation, taste characterization, and evaluation of oyster composite products with increased umami and salty
5个月前
已完结
Exploring the Relationship between Small Peptides and the T1R1/T1R3 Umami Taste Receptor for Umami Peptide Prediction: A Combined Approach
6个月前
已完结
Novel Umami Peptides from Mushroom (Agaricus bisporus) and Their Umami Enhancing Effect via Virtual Screening and Molecular Simulation
6个月前
已完结
From Molecular Dynamics to Taste Sensory Perception: A Comprehensive Study on the Interaction of Umami Peptides with the T1R1/T1R3-VFT Receptor
6个月前
已完结
The Fermentation of Antarctic Krill Juice by a Variety of Microorganisms
6个月前
已完结
Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A review
6个月前
已完结
Plant‐based protein as an alternative to animal proteins: A review of sources, extraction methods and applications
7个月前
已完结
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