Lv43
456 积分 2023-01-15 加入
New perspectives on the taste mechanisms of umami and bitter peptides in low-salt fermented fish sauce based on peptidomics, molecular docking and molecular dynamics
29分钟前
已完结
Isolation, identification and characterization of taste peptides from fermented broad bean paste
30分钟前
已完结
Identification and taste characteristics of novel umami peptides from Yanjin black bone chicken hydrolysates and their binding mechanism with umami receptor
31分钟前
已完结
Peptidomics Screening and Molecular Docking with Umami Receptors T1R1/T1R3 of Novel Umami Peptides from Oyster (Crassostrea gigas) Hydrolysates
32分钟前
已完结
Structural Feature of Salty/Saltiness-Enhancing Peptides Derived from Coprinus comatus and Their Stability during Subsequent Thermal Treatment and Maillard Reaction
33分钟前
已完结
Novel Umami Peptides from Mushroom (Agaricus bisporus) and Their Umami Enhancing Effect via Virtual Screening and Molecular Simulation
37分钟前
已完结
Noteworthy Consensus Effects of D/E Residues in Umami Peptides Used for Designing the Novel Umami Peptides
38分钟前
已完结
Identification of Novel Umami Peptides from Low-Salt Dry-Cured Ham Skin and Revelation of the Umami Mechanism through Molecular Docking with T1R1/T1R3
39分钟前
已完结
From Molecular Dynamics to Taste Sensory Perception: A Comprehensive Study on the Interaction of Umami Peptides with the T1R1/T1R3-VFT Receptor
40分钟前
已完结
Decoding of the Saltiness Enhancement Taste Peptides from the Yeast Extract and Molecular Docking to the Taste Receptor T1R1/T1R3
41分钟前
已完结
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