Lv52
1008 积分 2025-08-08 加入
Unraveling flavor release mechanism in oyster protein hydrolysates during ultrasound-assisted Maillard reaction
1天前
待确认
Improving protein utilization and fermentation quality of soy sauce by adding protease
2天前
已完结
Integrated multi-omics and random forest analysis reveal the role of pea-derived nitrogen in shaping microbial-enzymatic networks and amino acid metabolism in medium-high-temperature Daqu
1个月前
已关闭
A Bradyrhizobium isolate from a marine diatom induces nitrogen-fixing nodules in a terrestrial legume
2个月前
已完结
Effects of Lactiplantibacillus plantarum and Staphylococcus simulans fermentation on Maillard reaction and flavor characteristics in a myofibrillar protein-glucose reaction system
3个月前
已完结
A review for bioactive peptides from oyster: functional properties, structure-function relationships and challenges
3个月前
已关闭
Virtual screening of umami peptides during sufu ripening based on machine learning and molecular docking to umami receptor T1R1/T1R3
4个月前
已完结
AI-Driven Exploration of Microbial Resources in Fermented Foods
7个月前
已完结
In-depth discovery and taste presentation mechanism studies on umami peptides derived from fermented sea bass based on peptidomics and machine learning
8个月前
已完结
Identification and mechanism exploration of novel umami peptides from oysters with an integrated pipeline
8个月前
已完结
Crystallization process in the isotactic polypropylene melts with ZrO2∙SiO2 hybrids in quiescent and dynamic conditions
3个月前
已采纳
Alumino-Silico-thermic synthesis of high purity ferroboron alloy and its characterization
3个月前
已采纳
Electrospun polyurethane nanofibers coated with polyaniline/polyvinyl alcohol as ultrafiltration membranes for the removal of ethinylestradiol hormone micropollutant from aqueous phase
5个月前
已采纳
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