Lv4
616 积分 2025-10-09 加入
Valuation of the significant hypoglycemic activity of black currant anthocyanin extract by both starch structure transformation and glycosidase activity inhibition
7天前
已完结
Discovery of novel DPP4 inhibitory peptides from egg yolk by machine learning and molecular docking: In vitro and in vivo validation
21天前
已完结
Rapid discovery of three umami crab peptides from Eriocheir sinensis by virtual hydrolysis and LC–MS/MS
21天前
已完结
Integrating metabolomics, proteomics, transcriptomics, and genomics to enhance the flavor-modulating capacity of Lactic acid bacteria in fermented beverages
28天前
已完结
Machine learning and flavoromics-based research strategies for determining the characteristic flavor of food: A review
28天前
已完结
Protein-lipid-carbohydrate interactions in flavor retention: Emerging insight from nonthermal technologies to advanced analytics
28天前
已完结
Taste properties and mechanism of umami peptides from fermented goose bones based on molecular docking and molecular dynamics simulation using umami receptor T1R1/T1R3
28天前
已完结
Novel umami peptide from Hypsizygus marmoreus hydrolysate and molecular docking to the taste receptor T1R1/T1R3
28天前
已完结
Structural characterization and stability studies of hemp peptides and chelates for efficient chelation of ferrous ions
1个月前
已完结
A novel β-casein peptide‑zinc chelate with enhanced zinc transport capacity: Preparation, chelation mechanism, and in vitro stability
2个月前
已完结
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