Lv51
1350 积分 2024-09-11 加入
Molecular docking and simulation of the synergistic effect between umami peptides, monosodium glutamate and taste receptor T1R1/T1R3
1天前
已完结
Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups
1天前
已完结
BitterMasS: Predicting Bitterness from Mass Spectra
1个月前
已完结
Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917
1个月前
已完结
Unleashing the Potential of β –cyclodextrin Inclusion Complexes in Bitter Taste Abatement: Development, Optimization and Evaluation of Taste Masked Anti-emetic Chewing Gum of Promethazine Hydrochloride
1个月前
已完结
Bitterness reduction of naringin and limonin by .BETA.-cyclodextrin
1个月前
已完结
Binary adsorption isotherm and kinetics on debittering process of ponkan (Citrus reticulata Blanco) juice with macroporous resins
1个月前
已完结
Inhibition of Lipid Oxidation in Cooked Beef Patties by Hydrolyzed Potato Protein Is Related to Its Reducing and Radical Scavenging Ability
2个月前
已完结
Comprehensive characterization of active chitosan-gelatin blend films enriched with different essential oils
2个月前
已完结
Comprehensive profiling of volatile aroma compounds and non-volatile metabolites in five salted chili peppers using multi-omics technologies: E-nose, E-tongue, GC-IMS, GC × GC-TOF-MS, and UHPLC-MS/MS
2个月前
已关闭
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