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48 积分 2024-10-15 加入
Investigation of umami peptides and taste mechanisms in Agrocybe aegerita: based on sensory evaluation and molecular docking techniques
27天前
已完结
Decoding of the Saltiness-Enhancing Peptides Derived from Walnut Meal Protein and Evaluation of Their Mechanism of Interaction with ENaC/TMC4 Receptors
1个月前
已完结
Sesame residue melanoidins: Isolation, structure, and the role of alleviating cellular oxidative damage by modulating mitochondrial function
2个月前
已完结
Effect of salt reduction on fiber‐like chewiness of dried pork and fish slices
2个月前
已完结
Isolation and Identification of the Antibacterial Compounds Produced by Maillard Reaction of Xylose with Phenylalanine or Proline
3个月前
已完结
Color Development Kinetics of Maillard Reactions
4个月前
已完结
Formation of Furan and Methylfuran by Maillard-Type Reactions in Model Systems and Food
4个月前
已完结
Effects and mechanism of free amino acids on browning in the processing of black garlic
4个月前
已完结
Distribution and mobility of phosphates and sodium ions in cheese by solid‐state 31P and double‐quantum filtered 23Na NMR spectroscopy
7个月前
已完结
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