Lv4
658 积分 2022-11-29 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天前
已完结
Investigation of Monosodium Glutamate Alternatives for Content of Umami Substances and Their Enhancement Effects in Chicken Soup Compared to Monosodium Glutamate
21天前
已完结
Enhancement of umami taste of hydrolyzed protein from wheat gluten by β‐cyclodextrin
21天前
已完结
Simultaneous quantification by HPLC of purines in umami soup stock and evaluation of their effects on extracellular and intracellular purine metabolism
21天前
已完结
Hydrogel-based Bioelectronic Tongue for the Evaluation of Umami Taste in Fermented Fish
21天前
已完结
Effects of drying temperature on umami taste and aroma profiles of mushrooms (Suillus granulatus)
21天前
已完结
Relationship between umami taste acuity with sweet or bitter taste acuity and food selection in Japanese women university students
21天前
已完结
Flavor compounds of traditional fermented bean condiments: Classes, synthesis, and factors involved in flavor formation
1个月前
已完结
Preparation of sunflower seed‐derived umami protein hydrolysates and their synergistic effect with monosodium glutamate and disodium inosine‐5′‐monophosphate
1个月前
已完结
Clinical Significance of Umami Taste and Umami-Related Gene Expression Analysis for the Objective Assessment of Umami Taste Loss
1个月前
已完结
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