Lv22
158 积分 2026-04-08 加入
Characterization of the Oligomeric Structure of the Ca2+-activated Cl− Channel Ano1/TMEM16A
1个月前
已关闭
Characterization of key odor-active compounds in thermal reaction beef flavoring by SGC×GC-O-MS, AEDA, DHDA, OAV and quantitative measurements
1个月前
已完结
Identification of the main aroma compounds in Chinese local chicken high-quality meat
1个月前
已完结
Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment
1个月前
已完结
Saltiness perception mechanism and salt reduction strategies in food
2个月前
已完结
Salt reduction in semi-solid food gel via inhomogeneous distribution of sodium-containing coacervate: Effect of gum arabic
2个月前
已完结
Natural biopolymer masks the bitterness of potassium chloride to achieve a highly efficient salt reduction for future foods
3个月前
已完结
Identification of novel salt-enhancing peptides in soy protein and molecular docking studies with transmembrane channel-like 4 (TMC4)
3个月前
已完结
Identification and taste characteristics of novel salt taste-enhancing peptides from defatted Antarctic krill (Euphausia superba) powder hydrolysate and their molecular mechanisms of interaction with the TMC4 channel
3个月前
已完结
Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A review
3个月前
已完结
Targeting RNA-Binding Oncofetal Protein IGF2BP3: Discovery of Potent and Selective Inhibitors
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