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50 积分 2025-02-27 加入
Identification of Novel Umami Peptides from Low-Salt Dry-Cured Ham Skin and Revelation of the Umami Mechanism through Molecular Docking with T1R1/T1R3
1个月前
已完结
Synergistic Effect of Kokumi-Active γ-Glutamyl Peptides and l-Glutamate on Enhancing Umami Sensation and Stimulating Cholecystokinin Secretion via T1R1/T1R3 Activation in STC-1 Cells
2个月前
已完结
Research on the dynamic perception mechanisms of umami peptides within seasoning matrices
2个月前
已完结
Peptides with Potential Cardioprotective Effects Derived from Dry-Cured Ham Byproducts
3个月前
已完结
Exploring the novel antioxidant peptides in low-salt dry-cured ham: Preparation, purification, identification and molecular docking
3个月前
已完结
Peptidomic insights on structural protein hydrolysis by exopeptidase activities and its effects on bitterness defects of dry‐cured ham
4个月前
已完结
Unraveling novel umami peptides in Hericium erinaceus and its umami mechanism by ion exchange chromatography, peptidomics and molecular dynamics simulations
6个月前
已完结
Kokumi-Enhancing Mechanism of N-l-lactoyl-l-Met Elucidated by Sensory Experiments and Molecular Simulations
9个月前
已完结
Taste and stability characteristics of two key umami peptides from pufferfish (Takifugu obscurus)
9个月前
已关闭
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