Lv61
1770 积分 2024-11-30 加入
A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways
30天前
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
2个月前
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
2个月前
已完结
Fermented shellfish condiments: A comprehensive review
3个月前
已完结
Development and validation of a prognostic model for acute-on-chronic hepatitis B liver failure
3个月前
已完结
Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development
4个月前
已完结
Novel Umami Peptides from Mushroom (Agaricus bisporus) and Their Umami Enhancing Effect via Virtual Screening and Molecular Simulation
6个月前
已完结
Peptide profiling to predict bitterness in fermented milk from different bacterial cultures and relationship with human bitter taste receptor activation
6个月前
已完结
New insights into exploring new functional enzymes through theenzyme promiscuity
7个月前
已完结
Isolation and characterization of antioxidant peptides from oyster (Crassostrea rivularis) protein enzymatic hydrolysates
7个月前
已完结
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