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20 积分 2025-07-09 加入
Molecular mechanisms of caramel-like odorant-olfactory receptor interactions based on a computational chemistry approach
2个月前
已完结
Unraveling the differences in meat flavor of duck and its regulatory mechanisms based on microbiomics, metabolomics, and flavoromics sequencing
2个月前
已完结
A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety
2个月前
已完结
Protein oxidation: basic principles and implications for meat quality
2个月前
已完结
Formation and Analysis of Volatile and Odor Compounds in Meat—A Review
5个月前
已完结
Sweet, umami and bitter taste receptors: State of the art of in silico molecular modeling approaches
5个月前
已完结
Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans
5个月前
已完结
Salt-mediated flavor dynamics in marinated crayfish (Procambarus clarkii): Multi-omics evidence for the dual role of NaCl in regulating saltiness and flavor formation
5个月前
已完结
Multidisciplinary insights for salt reduction and flavor enhancement in foods: integrating strategies via molecular design, taste signal transduction, and cognitive perception
5个月前
已完结
Unlocking the anatomical code of flavor andlipids in grass carp (Ctenopharyngodonidellus) fish oil from different tissue parts bySPME-GC-MS, molecular docking, andlipidomics
5个月前
已完结
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