Lv3
374 积分 2022-11-29 加入
Unlocking the Potential of the Umami Taste-Presenting Compounds: A Review of the Health Benefits, Metabolic Mechanisms and Intelligent Detection Strategies
1个月前
已完结
Identification of compounds contributing to umami taste of pea protein isolate
2个月前
已完结
Screening of key dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from casein hydrolysates based on peptidomics, chemometrics, recombination, and omission experiments
2个月前
已完结
Sensoproteomic Discovery of Taste-Modulating Peptides and Taste Re-engineering of Soy Sauce
2个月前
已完结
Identification of key taste active compounds and potential umami peptides in soft-boiled chicken based on taste recombination and virtual screening
2个月前
已完结
Potential of umami molecules against SARS-CoV-2 (Omicron) S-RBD/hACE2 interaction: an in-silico study
3个月前
已完结
Novel umami peptides from Takifugu rubripes muscle via virtual hydrolysis and screening strategy combined with sensory evaluation and biosensor
3个月前
已完结
Deep Neural Networks for Adulteration Detection in Red Chilli Powder: A Pillar for Food Quality 4.0
4个月前
已完结
Application of convolutional neural network in the production and processing of flower and fruit tea
4个月前
已完结
Discovery of Biologically Optimized Polymyxin Derivatives Facilitated by Peptide Scanning and In Situ Screening Chemistry
5个月前
已完结
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