Lv21
128 积分 2025-08-08 加入
AI-Driven Exploration of Microbial Resources in Fermented Foods
22分钟前
待确认
In-depth discovery and taste presentation mechanism studies on umami peptides derived from fermented sea bass based on peptidomics and machine learning
24天前
已完结
Identification and mechanism exploration of novel umami peptides from oysters with an integrated pipeline
27天前
已完结
Integrated peptidomics and in-silico approach for elucidation of the flavour generating peptides in enzymatically hydrolysed shiitake mushroom extracts
27天前
已完结
Metabolic interactions drive microbial community succession and functional expression of Nongxiangxing (Strong-flavor) daqu
28天前
已完结
Metagenomic insights into the microorganisms responsible for producing amino acid nitrogen during sufu fermentation
1个月前
已完结
Identification and mechanism exploration of novel umami peptides from oysters with an integrated pipeline
1个月前
已完结
Proteomics analysis of enzyme systems and pathway changes during the moromi fermentation of soy sauce mash
2个月前
已完结
Ultrabright aggregation-induced materials for the highly sensitive detection of Ag+ and T-2 toxin
2个月前
已完结
Identification of bitter peptides in sufu via homology modeling and molecular docking
2个月前
已完结
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