Lv4
710 积分 2024-06-11 加入
Comparison of odour thresholds and odour qualities of the enantiomers of 4‐mercapto‐2‐alkanones and 4‐acetylthio‐2‐alkanones
6个月前
已完结
Automated Molecular Library Generation of Proteic Fragments by Virtual Proteolysis for Molecular Modelling Studies
8个月前
已完结
Thermodynamic binding properties of a novel umami octapeptide K1ADEDSLA8 and its mutational variants p.A2G, p.D5E, and p.A2G + p.D5E (BMP) in complex with the umami receptor hT1R1/hT1R3
8个月前
已完结
Novel umami peptides from two Termitomyces mushrooms and molecular docking to the taste receptor T1R1/T1R3
8个月前
已完结
Identification of novel umami peptides from oyster hydrolysate and the mechanisms underlying their taste characteristics using machine learning
8个月前
已完结
Marked difference in efficiency of the digestive enzymes pepsin, trypsin, chymotrypsin, and pancreatic elastase to cleave tightly folded proteins
1年前
已完结
Technological, nutritional, and biological properties of apricot kernel protein hydrolyzates affected by various commercial proteases
1年前
已完结
Bitter-Tasting Amino Acids l-Arginine and l-Isoleucine Differentially Regulate Proton Secretion via T2R1 Signaling in Human Parietal Cells in Culture
1年前
已完结
Recent progress and prospects in production and identification of umami peptides from marine proteins
1年前
已完结
Extraction, characterization, and molecular docking study of umami peptides from Antarctic krill
1年前
已完结
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