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96 积分 2025-12-26 加入
The role of the food matrix in peptide bioavailability: a review of interactions and their impact on absorption
1个月前
已完结
Targeted free amino acid, nucleotide, and untargeted lipidomic profiling reveal tissue‐specific chemical composition and nutritional heterogeneity in Manila clam
1个月前
已完结
Relationship between flavor characteristics and lipid oxidation in air-dried beef at different roasting stages
1个月前
已完结
Relationship between flavor characteristics and lipid oxidation in air-dried beef at different roasting stages
1个月前
已完结
Tastes and retronasal odours evoke a shared flavour-specific neural code in the human insula
1个月前
已完结
Peptidomic analysis characterising proteolysis in thaw-aging of beef short plate
1个月前
已完结
Conformational Manifold Sampled by Two Short Linear Motif Segments Probed by Circular Dichroism, Vibrational, and Nuclear Magnetic Resonance Spectroscopy
2个月前
已完结
Covalent Adduct Formation Between Flavor Compounds of Various Functional Group Classes and the Model Protein β-Lactoglobulin
2个月前
已完结
Impact of Enzymatic Hydrolysis on the Structural Characteristic and Flavor Profile of Porcine Blood Meal Hydrolysates: Insights From FT-IR, CD, and HS-SPME-GC-MS
2个月前
已关闭
Contribution of Lipids to the Flavor of Mussel (Mytilus edulis) Maillard Reaction Products
3个月前
已完结
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