Lv2
110 积分 2023-09-20 加入
Discovery of N-succinyl-L-isoleucine as a novel taste enhancer via multisensory techniques and molecular simulations
13天前
已完结
Interactions between anthocyanins and gut microbiota in promoting healthy aging
19天前
已关闭
A mechanistic investigation on kokumi-active γ-Glutamyl tripeptides – A computational study to understand molecular basis of their activity and to identify novel potential kokumi-tasting sequences
25天前
已完结
Building a Kokumi Database and Machine Learning-Based Prediction: A Systematic Computational Study on Kokumi Analysis
28天前
已完结
Sensory-Guided Identification and Characterization of Kokumi-Tasting Compounds in Green Tea (Camellia sinensis L.)
28天前
已完结
UHPLC-MS/MS-based lipidomics for the evaluation of the relationship between lipid changes and Zn-protoporphyrin formation during Nuodeng ham processing
29天前
已完结
Generation and identification of kokumi compounds and their validation by taste-receptor assay: An example with dry-cured lamb meat
1个月前
已完结
Generation of kokumi γ-glutamyl short peptides in Spanish dry-cured ham during its processing
1个月前
已完结
Generation and identification of kokumi compounds and their validation by taste-receptor assay: An example with dry-cured lamb meat
1个月前
已完结
Chemical compositions and sensory characteristics of pork rib and Silkie chicken soups prepared by various cooking techniques
1个月前
已完结
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