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48 积分 2024-09-26 加入
Study on the saltiness-enhancing mechanism of chicken-derived umami peptides by sensory evaluation and molecular docking to transmembrane channel-like protein 4 (TMC4)
1天前
已完结
Characteristics of saltiness-enhancing peptides derived from yeast proteins and elucidation of their mechanism of action by molecular docking
3天前
已完结
Saltiness perception mechanism and salt reduction strategies in food
5天前
已完结
Umami Peptide Synergy Unveiled: A Comprehensive Study from Molecular Simulation to Practical Validation of Sensing Strategy
6天前
已完结
Extraction of nucleic acid in Escherichia coli and Saccharomyces cerevisiae using high electric field pulse application
8天前
已完结
Potential use of yeast protein in terms of biorefinery, functionality, and sustainability in food industry
19天前
已完结
Investigating characteristics and possible origins of off‐odor substances in various yeast extract products
28天前
已完结
A Novel Stilbene Analogue: Antioxidant Activity and Application in Controlling the Quality and Bacterial Growth of Shrimp Refrigerated at 4ºC
1个月前
已完结
Combined Effect of the Essential Oil and Collagen Film on the Quality of Pacific Mackerel (Pneumatophorus japonicus) Fillet During Cold Storage
1个月前
已完结
Effect of Addition of Different Acetic Acid Concentrations on the Quality of Marinated Herring
1个月前
已完结
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