Lv4
430 积分 2025-04-03 加入
Decoding of the Saltiness Enhancement Taste Peptides from the Yeast Extract and Molecular Docking to the Taste Receptor T1R1/T1R3
17小时前
已完结
Virtual screening and characteristics of novel umami peptides from porcine type I collagen
6天前
已完结
Investigation of umami peptides and taste mechanisms in Agrocybe aegerita: based on sensory evaluation and molecular docking techniques
12天前
已完结
Characteristics of saltiness-enhancing peptides derived from yeast proteins and elucidation of their mechanism of action by molecular docking
21天前
已完结
Identification and mechanism exploration of novel umami peptides from oysters with an integrated pipeline
25天前
已完结
Characterization of an Intense Bitter-Tasting 1H,4H-Quinolizinium-7-olate by Application of the Taste Dilution Analysis, a Novel Bioassay for the Screening and Identification of Taste-Active Compounds in Foods
27天前
已完结
Sensor-array-based evaluation and grading of beef taste quality
1个月前
已完结
Electronic tongue-based discrimination of Korean rice wines (makgeolli) including prediction of sensory evaluation and instrumental measurements
1个月前
已完结
Isolation and identification of the umami peptides from shiitake mushroom by consecutive chromatography and LC-Q-TOF-MS
1个月前
已完结
Study on the relationship between structure and taste activity of the umami peptide of Stropharia rugosoannulata prepared by ultrasound
1个月前
已完结
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