Lv32
378 积分 2023-09-15 加入
Identification of a novel umami peptides from fermented Bighead carp and its umami mechanism via molecular dynamic simulation
9小时前
已完结
Advancing flavor perception research with EEG microstate analysis: A dynamic approach to understanding brain responses to alcoholic stimuli
1天前
已完结
Effect of Freeze-Chilled Treatment on Flavor of Grass Carp (Ctenopharyngodon idellus) Fillets and Soups During Short-Term Storage
3个月前
已完结
Artificial intelligence in food bioactive peptides screening: Recent advances and future prospects
3个月前
已完结
Identification and Verification of Novel Umami Peptides Isolated from Hybrid Sturgeon Meat (Acipenser baerii × Acipenser schrenckii)
3个月前
已完结
Salt Reduction in Food Products: A Systematic Review of Clean-Label Ingredients and Non-Thermal Technologies
7个月前
已完结
Preparation of Yeast Extract from Brewer’s Yeast Waste and Its Potential Application as a Medium Constituent
9个月前
已完结
Modulation of bitter taste receptors by yeast extracts
9个月前
已完结
Preparation, taste characterization, and evaluation of oyster composite products with increased umami and salty
9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
10个月前
已完结
皖公网安备34019202002308
