Lv12
60 积分 2024-04-29 加入
Identification of key aroma compounds contributing to the pleasurable sensory experience of white Peony tea using GC–MS, computational modeling, and sensory evaluation
8小时前
已完结
Recent advances in taste transduction mechanism, analysis methods and strategies employed to improve the taste of taste peptides
1天前
已完结
Discovery of N-succinyl-L-isoleucine as a novel taste enhancer via multisensory techniques and molecular simulations
1天前
已完结
An approach based on ultrahigh performance liquid chromatography-atmospheric pressure chemical ionization-mass spectrometry allowing the quantification of both individual phytosteryl and phytostanyl fatty acid esters in complex mixtures
5天前
已完结
Structure–function relationships between the human bitter taste receptor TAS2R38 and propylthiouracil: An in‐silico investigation
28天前
已完结
Rethinking Sweetener Discovering: Multiparameter Modeling of Molecular Docking Results between the T1R2–T1R3 Receptor and Compounds with Different Tastes
28天前
已完结
Chemical Differentiation of Two Taste Variants of Gynostemma pentaphyllum by Using UPLC–Q-TOF-MS and HPLC–ELSD
1个月前
已完结
Efficient mercury removal from aqueous solutions using carboxylated Ti3C2T MXene
1个月前
已完结
Chitosan-based porous composites embedded with molybdenum disulfide nanosheets for removal of mercury from wastewater
1个月前
已完结
Fruit wines classification enabled by combing machine learning with comprehensive volatiles profiles of GC-TOF/MS and GC-IMS
1个月前
已完结
CRISPR-Cas9 assisted functional gene editing in the mushroom Ganoderma lucidum
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