Lv41
416 积分 2023-09-15 加入
The whitening efficacy of a compound formula examined using an ultraviolet‐induced skin melanization model
14天前
已完结
Identification of Novel Umami Peptides from Low-Salt Dry-Cured Ham Skin and Revelation of the Umami Mechanism through Molecular Docking with T1R1/T1R3
3个月前
已完结
Obtaining bioactive peptides by enhancing enzymatic hydrolysis of salmon by-product proteins through pulsed electric fields (PEF)
5个月前
已完结
Comparative analysis of volatile compounds of an oyster enzymatic hydrolysate adsorbed by V-type starches based on electronic nose, GC-IMS, and GC-MS
5个月前
已完结
Rapid screening of novel umami peptides in high-umami scored air-dried chicken under low-salt processing based on molecular sensory techniques
5个月前
已完结
Identification of a novel umami peptides from fermented Bighead carp and its umami mechanism via molecular dynamic simulation
5个月前
已完结
Advancing flavor perception research with EEG microstate analysis: A dynamic approach to understanding brain responses to alcoholic stimuli
5个月前
已完结
Effect of Freeze-Chilled Treatment on Flavor of Grass Carp (Ctenopharyngodon idellus) Fillets and Soups During Short-Term Storage
8个月前
已完结
Artificial intelligence in food bioactive peptides screening: Recent advances and future prospects
8个月前
已完结
Identification and Verification of Novel Umami Peptides Isolated from Hybrid Sturgeon Meat (Acipenser baerii × Acipenser schrenckii)
8个月前
已完结
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