Lv1
2 积分 2024-10-14 加入
Elucidation of the Impact of Steaming on the Key Odorants of Jinhua Dry-Cured Ham Using the Sensomics Approach
20小时前
已完结
Exploring the effects of different ratio of Lactococcus lactis M10 and Weissella cibaria M3 on the microbial community, quality and safety of fermented fish
1天前
已完结
Origin and prevalence of food-derived coagulase-negative staphylococci in fermentation: impact of protein, lipid, salt, and pH conditions
1天前
已关闭
Konjac glucomannan and xanthan synergistic interaction gel: Underlying mechanism for improvement of gel mechanical properties induced by freeze-thaw treatment
1天前
已完结
Fractionation, identification and umami characteristics of flavor peptides in natural brewed soy sauce
7天前
已完结
Flavor profile and peptide formation in soy sauce fermented from soybean meal by Aspergillus oryzae and Aspergillus niger
7天前
已完结
Unveiling brain response mechanisms of citrus flavor perception: An EEG-based study on sensory and cognitive responses
12天前
已完结
Exploring the characteristics and mechanisms of novel salt taste-enhancing peptides from porcine bone collagen via virtual screening, sensory evaluation, and molecular dynamics simulations
1个月前
已完结
Integrated in silico, in vitro, and machine learning pipeline for extraction of antioxidant peptides and lipids from fish viscera
1个月前
已完结
Elucidating the umami mechanism of novel oyster-derived peptides: an approach combining in silico enzymolysis and molecular dynamics simulation
2个月前
已完结
皖公网安备34019202002308
