Lv42
440 积分 2024-09-11 加入
Combining bioinformatics techniques to study the anti-inflammatory activity of two novel peptides from yak milk cheese
25天前
已完结
Unraveling the Thermal Oxidation Products and Peroxidation Mechanisms of Different Chemical Structures of Lipids: An Example of Molecules Containing Oleic Acid
27天前
已完结
Metal Ion-Mediated Pro-oxidative Reactions of Different Lipid Molecules: Revealed by Nontargeted Lipidomic Approaches
27天前
已完结
Microbial Community and Flavor Metabolite Interactions in the Fermentation of Zao Chili Enhanced by Lactiplantibacillus plantarum CZ-3 and Saccharomyces cerevisiae
29天前
已完结
Investigating the Influence of Different Umami Tastants on Brain Perception via Scalp Electroencephalogram
1个月前
已完结
Effect of co‐fermentation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae on the structural, physicochemical, and digestibility properties of lotus starch
1个月前
已完结
Co-fermentation of L. plantarum and enological yeasts enhances the quality of a multi-substrate fermented beverage: Physicochemical, bioactive and flavor profiles
1个月前
已完结
Bitterness: reduction and inhibition
1个月前
已完结
Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT)
1个月前
已完结
Enhancing salty taste through odour–taste–taste interactions: Influence of odour intensity and salty tastants’ nature
1个月前
已完结
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