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0 积分 2023-11-09 加入
Development of a saltiness evaluation system for solid foods using a surface salinity meter: The impact of surface salt distribution and taste bud responses
2个月前
已完结
Improving the taste profile of reduced-salt dry sausage by inoculating different lactic acid bacteria
2个月前
已完结
Synergistic effect of combining umami substances enhances perceived saltiness
2个月前
已完结
The enhancement of the perception of saltiness by umami sensation elicited by flavor enhancers in salt solutions
2个月前
已完结
Temporal profile of flavor enhancers MAG, MSG, GMP, and IMP, and their ability to enhance salty taste, in different reductions of sodium chloride
2个月前
已完结
Screening and identification of novel umami peptides from yeast proteins: Insights into their mechanism of action on receptors T1R1/T1R3
2个月前
已完结
Metabolic and sensory profiling of edible seaweeds: Unraveling the biochemical basis of taste profile complexity
2个月前
已完结
Effect of Inorganic Salt Ready‐Mix on the Rheological, Structural, and Functional Characteristics of Dough, Noodles, and Isolated Starch‐Gluten Fractions
2个月前
已完结
Structural and morphological optimization of low-salt myofibrillar proteins aggregates by ultrasound treatment: modulation of thermal aggregation behavior
2个月前
已完结
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