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“The Stinkier the Better!”—A Case Study on the Reinvention of River Snail Noodles and the Transformation of Taste in China
4个月前
已关闭
Meaty Aroma Compounds Enhance MSG Umami Perception Through Allosteric Modulation of T1R1/T1R3 Receptor: Evidence from Nasal Clip Sensory Evaluation and Molecular Dynamics Simulation
4个月前
已完结
Identification of Novel Umami Peptides in Chicken Breast Soup through a Sensory-Guided Approach and Molecular Docking to the T1R1/T1R3 Taste Receptor
4个月前
已完结
Isolation, identification and characterization of taste peptides from fermented broad bean paste
4个月前
已完结
Machine learning and flavoromics-based research strategies for determining the characteristic flavor of food: A review
4个月前
已完结
Comparative evaluation of volatile compounds and lipidomic profile in different cuts of Gangba sheep
4个月前
已完结
Optimization of the Enzymatic Hydrolysis of Mussel Meat
4个月前
已完结
The Fishy Off-Odor Removal and Umami Enhancing Effect of Enzymatic Hydrolysis of Fish By-Products by Proteases
4个月前
已完结
Enzymatic treatment, unfermented and fermented fruit-based products: current state of knowledge
5个月前
已完结
The Fishy Off-Odor Removal and Umami Enhancing Effect of Enzymatic Hydrolysis of Fish By-Products by Proteases
5个月前
已完结
From fan to become tourist: watching online videos as seamlessly connecting travel
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