Lv2
120 积分 2024-11-04 加入
Evaluation of different methods of stunning/killing sea bass (Dicentrarchus labrax) by tissue stress/quality indicators
24天前
已完结
Bioelectronic Tongue Using Heterodimeric Human Taste Receptor for the Discrimination of Sweeteners with Human-like Performance
9个月前
已完结
Research on sensing characteristics of three human umami receptors via receptor‐based biosensor
9个月前
已完结
iUmami-SCM: A Novel Sequence-Based Predictor for Prediction and Analysis of Umami Peptides Using a Scoring Card Method with Propensity Scores of Dipeptides
9个月前
已完结
The evaluation of overall umami intensity in Takifugu obscurus and Ctenopharyngodon idella based on the Steven’s law
9个月前
已完结
Enrichment of the umami‐taste‐active amino acids and peptides from crab sauce using ethanol precipitation and anion‐exchange resin
11个月前
已完结
Enhancement of Nutrient Composition and Non-Volatile Flavor Substances in Muscle Tissue of Red Drum (Sciaenops ocellatus) Through Inland Low Salinity Saline-Alkaline Water Culture
11个月前
已完结
Characterization and peptide identification of umami fractions from rusip—a traditional fermented anchovy product
11个月前
已完结
Enrichment of the umami‐taste‐active amino acids and peptides from crab sauce using ethanol precipitation and anion‐exchange resin
11个月前
已完结
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