Lv11
50 积分 2023-11-22 加入
Exploring the salt taste-enhancing activity of key peptides and ultrafiltrated fractions from spent hen meat hydrolysate
10小时前
求助中
Recent advances in antimicrobial lipopeptide fengycin secreted by Bacillus: Structure, biosynthesis, antifungal mechanisms, and potential application in food preservation
1个月前
已完结
The effects of fermented sausage quality driven by reduction of NaCl: Investigation into the microbial community and flavor profiles
1个月前
已完结
Quantitative Structure–Activity Relationship Modeling Coupled with Molecular Docking Analysis in Screening of Angiotensin I-Converting Enzyme Inhibitory Peptides from Qula Casein Hydrolysates Obtained by Two-Enzyme Combination Hydrolysis
2个月前
已完结
Machine learning-based exploration of Umami peptides in Pixian douban: Insights from virtual screening, molecular docking, and post-translational modifications
3个月前
已完结
Demystifying food flavor: Flavor data interpretation through machine learning
3个月前
已完结
Cold plasma as a pre-treatment for processing improvement in food: A review
3个月前
已完结
ACE inhibitory peptides from enzymatic hydrolysate of fermented black sesame seed: Random forest-based optimization, screening, and molecular docking analysis
3个月前
已完结
Identification and molecular interactions of novel ACE inhibitory peptides from rapeseed protein
3个月前
已完结
Biomimetic mineralization of collagen from fish scale to construct a functionally gradient lamellar bone-like structure for guided bone regeneration
3个月前
已完结
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