Lv2
190 积分 2024-04-22 加入
Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees
1天前
已完结
Systematic Review on Functional Umami Peptides: Physiological Perceptions, Bioinformatics and Peptidomics Approaches, Developments and Applications
3天前
已完结
Progresses on processing methods of umami substances: A review
15天前
已完结
Synergistic effect of combining umami substances enhances perceived saltiness
15天前
已完结
Natural biopolymer masks the bitterness of potassium chloride to achieve a highly efficient salt reduction for future foods
15天前
已完结
Natural biopolymer masks the bitterness of potassium chloride to achieve a highly efficient salt reduction for future foods
1个月前
已完结
Global trends and challenges in salt reduction: Exploring odor-induced saltiness enhancement as a strategy to reduce salt intake
1个月前
已完结
Recent advances in the anti-aging effects of natural polysaccharides: Sources, structural characterization, action mechanisms and structure-activity relationships
1个月前
已完结
Umami Peptide Synergy Unveiled: A Comprehensive Study from Molecular Simulation to Practical Validation of Sensing Strategy
1个月前
已完结
Research progress in the preparation and structure-activity relationship of bioactive peptides derived from aquatic foods
1个月前
已完结
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