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Breaking the bitterness barrier: Cutting-Edge strategies combining computer screening, sensory science, and dual-path debittering technologies
22小时前
已完结
Phenolic acid-functionalized and loaded electrospun nanofibers: Innovations in active and multifunctional food packaging
1天前
已完结
Discovering of novel umami-enhancing peptides from Flammulina filiformis: Combining virtual screening, machine learning, molecular dynamics simulations, and sensory evaluation
2天前
已完结
Identification of bitter peptides in sufu via homology modeling and molecular docking
3天前
已完结
Effect of biopolymers on morphology and functionality of low-sodium condiments containing Maillard reaction products
4天前
已完结
Exploring the Molecular Space of Bitter Peptides via Sensory, Receptor, and Sequence Data
4天前
已完结
Analysis of the mechanism of difference in umami peptides from oysters (Crassostrea ariakensis) prepared by trypsin hydrolysis and boiling through hydrogen bond interactions
9天前
已完结
Innovations and applications of 3-D printing in food sector
14天前
已完结
New insight into umami receptor, umami/umami-enhancing peptides and their derivatives: A review
1个月前
已完结
Novel umami peptides from Grass Carp marinated with Red Yeast Rice Flour and their taste presentation mechanisms characterized by in silico approach and sensory evaluation
1个月前
已完结
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