Lv6
2220 积分 2024-11-30 加入
Preparation of umami peptides from chicken breast by batch coupled enzymatic hydrolysis and membrane separation mode and the taste mechanism of identified umami peptides
11小时前
待确认
Valorization of brewer's spent yeast: Comprehensive sensory evaluation, molecular docking, and receptor binding insights into umami peptides
11小时前
待确认
Taste properties and mechanism of umami peptides from bay scallop (Argopecten irradians) by-products based on molecular docking and molecular dynamics simulation
11小时前
待确认
Characterization and functional properties of umami peptides from douchi: Taste mechanism and antioxidant activity
11小时前
待确认
Unlocking the potential of umami peptides: A comprehensive review of preparation methods, evaluation strategies, health benefits, and taste transduction mechanisms
11小时前
已完结
Impact of Peptidase Activities on Plant Protein Hydrolysates Regarding Bitter and Umami Taste
1个月前
已完结
Oral mitochondrial transplantation using nanomotors to treat ischaemic heart disease
10个月前
已完结
A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways
1年前
已完结
Purification and Identification of Peptides from Oyster (Crassostrea hongkongensis) Protein Enzymatic Hydrolysates and Their Anti-Skin Photoaging Effects on UVB-Irradiated HaCaT Cells
1年前
已完结
Effect of heat pretreatment before isoelectric solubilisation/precipitation on the characteristics of Pacific oyster (Crassostrea hongkongensis) and Antarctic krill (Euphausia superba) protein isolates
1年前
已完结
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