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2980 积分 2024-06-26 加入
Flavor chemistry and bioactivity of Szechuan pepper (Zanthoxylum Genus): Bridging Má aroma, Má sensation, and bitter compounds
1个月前
已关闭
The Molecular Receptive Ranges of Human TAS2R Bitter Taste Receptors
2个月前
已完结
The effect of Sichuan pepper on gut microbiota in mice fed a high-sucrose and low-dietary fibre diet
3个月前
已完结
A flavonolignan, flavonoids and alkylamides from the fruits of Zanthoxylum Motuoense Huang
3个月前
已完结
Phyto-Carbazole Alkaloids from the Rutaceae Family as Potential Protective Agents against Neurodegenerative Diseases
3个月前
已完结
The Key Flavor Substance in Zanthoxylum Preventing Alzheimer’s Disease through Insulin Signaling
3个月前
已完结
Amides from Zanthoxylum bungeanum Maxim. (Rutaceae) are promising natural agents with neuroprotective activities
3个月前
已完结
Pungency of Chinese pepper: Its perception and preference
3个月前
已完结
Stereoselective syntheses of sanshool derivatives
3个月前
已完结
Chemesthesis
3个月前
已完结
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