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200 积分 2024-10-31 加入
Preparation of umami peptides from chicken breast by batch coupled enzymatic hydrolysis and membrane separation mode and the taste mechanism of identified umami peptides
4小时前
已完结
MarblingPredictor: A software to analyze the quality of dry-cured ham slices
1天前
待确认
Demystifying food flavor: Flavor data interpretation through machine learning
12天前
已完结
Revealing the intrinsic relationship between microbial communities and physicochemical properties during ripening of Xuanwei ham
29天前
已完结
PacBio sequencing combined GC–IMS approach to investigate the flavor formation of Jinhua ham prepared using Taihu black pigs
29天前
已完结
Contribution of cathepsin B and L to endogenous proteolysis in the course of modern Jinhua ham processing
29天前
已完结
Identification, flavor characteristics and molecular docking of umami taste peptides of Xuanwei ham
30天前
已完结
Effects of onion skin extract on lipid oxidation and volatile flavor compounds of low-salt dry-cured ham during ripening
1个月前
已完结
Deciphering the non-covalent binding patterns of three whey proteins with rosmarinic acid by multi-spectroscopic, molecular docking and molecular dynamics simulation approaches
1个月前
已完结
Combination of ultrasound treatment and starter culture for improving the quality of beef jerky
5个月前
已完结
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