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40 积分 2024-05-15 加入
Effects of different low-temperature maceration times on the chemical and sensory characteristics of Syrah wine
1小时前
待确认
Sensoproteomic Discovery of Taste-Modulating Peptides and Taste Re-engineering of Soy Sauce
6个月前
已完结
Identification and Quantitation of Taste-Active Compounds in Dried Scallops by Combined Application of the Sensomics and a Quantitative NMR Approach
6个月前
已完结
Premexotac: Machine learning bitterants predictor for advancing pharmaceutical development
6个月前
已完结
Discovery and Identification of Tastants and Taste-Modulating N-Acyl Amino Acid Derivatives in Traditional Korean Fermented Dish Kimchi Using a Sensomics Approach
6个月前
已完结
Deciphering the Molecules behind the Lychee Aroma Note of Vitis vinifera L. 'Muscaris' Grapes
6个月前
已完结
Lipidomic Profiling of Common Wheat Flours from 1891–2010
6个月前
已完结
Screening of a Microbial Culture Collection: Empowering Selection of Starters for Enhanced Sensory Attributes of Pea-Protein-Based Beverages
6个月前
已完结
Identification of Bis(methylsulfanyl)methane and Furan-2(5H)-one as Volatile Marker Compounds for the Differentiation of the White Truffle Species Tuber magnatum and Tuber borchii
6个月前
已完结
The dark sides of the GPCR tree ‐ research progress on understudied GPCRs
6个月前
已完结
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