Lv11
68 积分 2024-05-01 加入
Taste peptides derived from Stropharia rugosoannulata fermentation mycelium and molecular docking to the taste receptor T1R1/T1R3
9小时前
已完结
Flavor chemistry and bioactivity of Szechuan pepper (Zanthoxylum Genus): Bridging Má aroma, Má sensation, and bitter compounds
20天前
已完结
Flavor chemistry and bioactivity of Szechuan pepper (Zanthoxylum Genus): Bridging Má aroma, Má sensation, and bitter compounds
22天前
已完结
Molecular Characteristics and Thermal Stability of Salty/Saltiness-Enhancing Peptides from Enzymatic Hydrolysates of Agaricus bisporus
26天前
已完结
Novel Umami Peptides from Mushroom (Agaricus bisporus) and Their Umami Enhancing Effect via Virtual Screening and Molecular Simulation
26天前
已完结
Exploring the Relationship between Small Peptides and the T1R1/T1R3 Umami Taste Receptor for Umami Peptide Prediction: A Combined Approach
26天前
已完结
Identification of Novel Umami Peptides from Yeast Protein through Enzymatic, Sensory, and In Silico Approaches
26天前
已完结
Identification of Novel Umami Peptides from Low-Salt Dry-Cured Ham Skin and Revelation of the Umami Mechanism through Molecular Docking with T1R1/T1R3
26天前
已完结
Identification and Taste Characteristics of Six Novel Umami Peptides from Mytilus coruscus and Their Interaction with the T1R1/T1R3 Receptor
26天前
已完结
Mining for Novel Umami Peptides from Sea Cucumber Viscera Hydrolysate with ACE Inhibitory Activity
26天前
已完结
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