浮一白
Lv2
200 积分
2023-07-19 加入
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An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction
1个月前
已完结
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Bitter flavors and bitter compounds in foods: identification, perception, and reduction techniques
1个月前
已完结
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Metabolomics‐based pharmaceutical evaluation of different parts of Swertia chirayita (Roxb.) Buch.‐Ham. ex C.B. Clarke from the western Himalayas
1个月前
已完结
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Costunolide protects against alcohol‐induced liver injury by regulating gut microbiota, oxidative stress and attenuating inflammation in vivo and in vitro
2个月前
已完结
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Swertia L.: A comprehensive review of its genetic relationship, chemical compositions, pharmacological effects, toxicities, and applications
4个月前
已完结
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Isolation and identification of bitter-tasting peptides in Shaoxing rice wine using ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry combined with taste orientation strategy
5个月前
已完结
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Metabolomics identify landscape of food sensory properties
5个月前
已完结
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Progress on odor deterioration of aquatic products: Characteristic volatile compounds, analysis methods, and formation mechanisms
5个月前
已完结
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Multiomics strategy reveals the accumulation and biosynthesis of bitter components in Zanthoxylum schinifolium Sieb. et Zucc
5个月前
已完结
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Sweroside functionalized with Mesenchymal Stem cells derived exosomes attenuates sepsis-induced myocardial injury by modulating oxidative stress and apoptosis in rats
7个月前
已完结