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108 积分 2024-08-03 加入
Flavor Characteristics of Umami Peptides from Wuding Chicken Revealed by Molecular Dynamics Simulation
5天前
已完结
Active cellulose acetate/purple sweet potato anthocyanins@cyclodextrin metal-organic framework/eugenol colorimetric film for pork preservation
11天前
已完结
Fabrication and characterization of chitosan/anthocyanin intelligent packaging film fortified by cellulose nanocrystal for shrimp preservation and visual freshness monitoring
11天前
已完结
Saltiness perception mechanism and salt reduction strategies in food
15天前
已完结
Machine learning and flavoromics-based research strategies for determining the characteristic flavor of food: A review
20天前
已完结
Study on the sweetening mechanism of aroma compounds in yangshan peach using sensory analysis, molecular docking, and molecular dynamics simulation techniques
25天前
已完结
Progress in Multisensory Synergistic Salt Reduction
25天前
已完结
Insights into the Flavor Endowment of Aroma-Active Compounds in Cloves (Syzygium Aromaticum) to Stewed Beef
1个月前
已完结
Characterization of aroma release and perception during ginger-infused stewed beef oral processing
1个月前
已完结
Determination of umami compounds in edible fungi and evaluation of salty enhancement effect of Antler fungus enzymatic hydrolysate
2个月前
已完结
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