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28 积分 2024-11-20 加入
A novel approach to sesame oil aroma generation: Synergy of enzyme-modified lipids and the Maillard reaction
4天前
已完结
Machine learning-assisted aroma profile prediction in tomato puree based on flavoromics
4天前
已完结
Mechanistic insights into cross-modal aroma-taste interactions mediating sweetness perception enhancement in Fu brick tea
4天前
已完结
Exploration of multi-functional peptides with bioactive and flavorful properties in Inner Mongolian cheese by peptidomics and bioinformatics
4天前
已完结
Impact and correlation of fermentation temperature on the bacterial community, flavor characteristics, and proteolysis of Harbin dry sausages
7天前
已完结
The influence of different physical pretreatments on the enzymatic hydrolysis effect and flavor characteristics of high-temperature soybean meal
7天前
已完结
Formation of characteristic aroma and inorganic fugacious products during pyrolysis of Maillard intermediates with different reaction degrees
7天前
已完结
Effect of fermentation on the peptide content, phenolics and antioxidant activity of defatted wheat germ
9天前
已完结
Umami-Transformer: A deep learning framework for high-precision prediction and experimental validation of umami peptides
10天前
已完结
Characterization of bovine serum albumin hydrolysates prepared by subcritical water processing
10天前
已完结
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