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38 积分 2025-09-08 加入
Evaluating the effects of ultrasonic and high-pressure homogenization on the flavor profile of Wuliang Mountain black-boned chicken soup
17天前
已完结
Machine learning-driven screening of characteristic flavor compounds: Investigating the impact of ultra-high pressure treatment on the flavor of Tibetan chicken soup
6个月前
已完结
Bamboo shoots improve the nutritional and sensory quality, and change flavor composition of chicken soup
6个月前
已完结
Characterization and comparison of flavor compounds in stewed pork with different processing methods
6个月前
已完结
Unraveling the binding mechanisms of transglutaminase and substrate subjected to microwaves: Molecular docking and molecular dynamic simulations
7个月前
已完结
Antihypertensive mechanism of the medicine food homology compound solution with high ACE inhibition rate based on network pharmacology and molecular docking
7个月前
已完结
Research advances of molecular docking and molecular dynamic simulation in recognizing interaction between muscle proteins and exogenous additives
7个月前
已完结
Ginger processing remodels the metabolome profile of Gastrodia elata and potentiates its neuroprotective effects
7个月前
已完结
Interaction mechanism of pepsin with a natural inhibitor gastrodin studied by spectroscopic methods and molecular docking
7个月前
已完结
Integration of volatile and non-volatile metabolite profile, and in vitro digestion reveals the differences between different preparation methods on physico-chemical and biological properties of Gastrodia elata
7个月前
已完结
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