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110 积分 2023-09-22 加入
Comparison of the taste mechanisms of umami and bitter peptides from fermented mandarin fish (Chouguiyu) based on molecular docking and electronic tongue technology
3个月前
已完结
Discriminative analysis of aroma profiles in diverse cigar products varieties through integrated sensory evaluation, GC-IMS and E-nose
4个月前
已完结
INFLUENCE OF COLOR ON TASTE THRESHOLDS
5个月前
已完结
Bioinspired in-sensor visual adaptation for accurate perception
6个月前
已完结
The Molecular Theory of Sweet Taste: Revisit, Update, and Beyond
6个月前
已完结
Corrigendum to: A Hill type equation can predict target gene expression driven by p53 pulsing. https://febs.onlinelibrary.wiley.com/doi/full/10.1002/2211‐5463.13179
7个月前
已完结
Comparison of the taste mechanisms of umami and bitter peptides from fermented mandarin fish (Chouguiyu) based on molecular docking and electronic tongue technology
7个月前
已完结
Assessment of a 60-Biomarker Health Surveillance Panel (HSP) on Whole Blood from Remote Sampling Devices by Targeted LC/MRM-MS and Discovery DIA-MS Analysis
7个月前
已完结
Taste Mechanism of Umami Molecules from Fermented Broad Bean Paste Based on In Silico Analysis and Peptidomics
7个月前
已完结
Preparation, Sensory Characterization, and Umami-Enhancing Mechanism of Novel Peptide Glycoconjugates
7个月前
已完结
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