Lv3
400 积分 2025-07-21 加入
Design of colloid structure to realize gel salt reduction: a review
7天前
已完结
Saltiness Enhancement of Soy Peptides by Modulating Amiloride-Insensitive Salt-Responsive Cells and Interacting with Cell Membranes
26天前
已完结
Salt taste preferences and perceptions of elderly and young adults
1个月前
已关闭
Recent trends in aroma release and perception during food oral processing: A review
1个月前
已完结
In-Mouth Mechanisms Leading to Flavor Release and Perception
1个月前
已完结
The use of salt substitutes to replace sodium chloride in food products: a review
1个月前
已完结
Cross-modal interactions as a strategy to enhance salty taste and to maintain liking of low-salt food: a review
1个月前
已完结
Salt reduction strategies with health benefits: an updated review focused on food colloids
1个月前
已完结
Multidisciplinary insights for salt reduction and flavor enhancement in foods: integrating strategies via molecular design, taste signal transduction, and cognitive perception
1个月前
已完结
Parallel neural pathways control sodium consumption and taste valence
1个月前
已完结
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