Lv3
340 积分 2024-03-12 加入
Proteomics study of mitochondrial proteins in tilapia red meat and their effect on color change during storage
2天前
已完结
Effects of enzyme treatment on the antihypertensive activity and protein structure of black sesame seed (Sesamum indicum L.) after fermentation pretreatment
3天前
已完结
Taste properties and mechanism of umami peptides from fermented goose bones based on molecular docking and molecular dynamics simulation using umami receptor T1R1/T1R3
6天前
已完结
Isolation and identification of umami‐flavored peptides from Leccinum extremiorientale and their taste characteristic
21天前
已完结
Isolation and identification of the umami peptides from Trachinotus ovatus hydrolysate by consecutive chromatography and Nano-HPLC-MS/MS
21天前
已完结
Isolation and identification of bitter peptides during sequential hydrolysis of wheat gluten by enzyme preparations with endo-and exo-activities
23天前
已完结
Unlocking the Potential of the Umami Taste-Presenting Compounds: A Review of the Health Benefits, Metabolic Mechanisms and Intelligent Detection Strategies
1个月前
已完结
The Potential of Protein Hydrolysates from Marine By-products: Mechanisms, Health Benefits, Applications, Future Prospects, and Challenges
1个月前
已完结
Identification and Quantitation of Bioactive and Taste-Related Dipeptides in Low-Salt Dry-Cured Ham
1个月前
已完结
Novel umami peptide from Hypsizygus marmoreus hydrolysate and molecular docking to the taste receptor T1R1/T1R3
1个月前
已完结
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