Lv4
526 积分 2025-11-20 加入
The independence and integration of olfaction and taste
1个月前
已完结
Dried-Bonito Aroma Components Enhance Salivary Hemodynamic Responses to Broth Tastes Detected by Near-Infrared Spectroscopy
1个月前
已完结
Combined heterogeneous distribution of salt and aroma in food enhances salt perception
1个月前
已完结
Odor-Cued Bitter Taste Avoidance
1个月前
已完结
Odorants Identified in Chinese Dry-Cured Ham Contribute to Salty Taste Enhancement
1个月前
已完结
Synergistic umami–enhancing mechanism of novel umami peptides from Mactra Veneriformis and Ruditapes Philippinarum clams with four basic umami substances by multi–ligand molecular docking, molecular dynamics simulations and stably transfected umami receptor cells
3个月前
已完结
Conserved Sites and Recognition Mechanisms of T1R1 and T2R14 Receptors Revealed by Ensemble Docking and Molecular Descriptors and Fingerprints Combined with Machine Learning
4个月前
已完结
Theanine metabolism and transport in tea plants (Camellia sinensis L.): advances and perspectives
4个月前
已完结
Identifying Umami Peptides Specific to the T1R1/T1R3 Receptor via Phage Display
4个月前
已完结
Mechanistic insights into cross-modal aroma-taste interactions mediating sweetness perception enhancement in Fu brick tea
4个月前
已完结
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