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44 积分 2024-04-22 加入
Uncovering the taste features: Applying machine learning and molecular docking approaches to predict umami taste intensity of peptides
1天前
已完结
UMPred-FRL: A New Approach for Accurate Prediction of Umami Peptides Using Feature Representation Learning
1天前
已完结
From spice to functional ingredient: Linking flavor and bioactivity of Cumin (Cuminum cyminum L.) with processing and matrix effects
3天前
已完结
Uncovering the chemical drivers of Sichuan pepper aroma preferences based on integrated sensory evaluation, GC–MS, and multivariate analysis
7天前
已完结
Change of physicochemical, structural and functional properties of pumpkin seed protein via enzymolysis by proteinase K and trypsin
13天前
已完结
Based on the umami-transformer machine learning model: Screening of umami peptides from ultrasound-assisted enzymatic hydrolysis of shiitake mushrooms and study on their flavor mechanism
13天前
已完结
Flavor Interactions in Wine: Current Status and Future Directions From Interdisplinary and Crossmodal Perspectives
15天前
已完结
Is the Quantity of Capsaicin in Food Related to Its Organoleptic and Sensory Effects? A Systematic Review
16天前
已完结
Effect of Processing on Quality of Pepper: A Review
16天前
已完结
Trigeminal sensations in representative spices: Sensory characteristics, chemical compounds, salt reduction, and mechanisms of saltiness enhancement
16天前
已完结
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