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70 积分 2022-11-17 加入
Study on the mechanism of soy protein isolate and curdlan enhances quality of reduced salt myofibrillar protein gel: insights into water distribution, gel characteristics, and sodium release
22小时前
求助中
Salivary Proteome Patterns Affecting Human Salt Taste Sensitivity
6天前
已完结
Odor-Induced Saltiness Enhancement: Insights Into The Brain Chronometry Of Flavor Perception
1个月前
已完结
Parallel neural pathways control sodium consumption and taste valence
1个月前
已完结
Dietary salt promotes neurovascular and cognitive dysfunction through a gut-initiated TH17 response
1个月前
已完结
Partial Replacement of NaCl with KCl in Cooked Meat Could Reduce the Liver Damage Through Renin–Angiotensin System in Mice
2个月前
已完结
Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development
2个月前
已完结
Chewing bread: impact on alpha-amylase secretion and oral digestion
2个月前
已完结
A1877 Spicy flavor reduces salt consumption and blood pressure through enhancement of perception of salty taste
2个月前
已完结
Specific Adaptive Mechanisms in Water‐Sodium Regulation in a Desert Rodent Fed With Salty Diets
2个月前
已完结
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