Lv47
740 积分 2025-04-21 加入
Identification and comparison of umami-peptides in commercially available dry-cured Spanish mackerels (Scomberomorus niphonius)
1个月前
已完结
Identification of umami peptides based on virtual screening and molecular docking from Atlantic cod (Gadus morhua)
1个月前
已完结
Structural and functional modifications of Porphyra yezoensis proteins via ultrasound-assisted enzymolysis: insights into taste enhancement and mechanisms
1个月前
已完结
Discovery of peptides with saltiness-enhancing effects in enzymatic hydrolyzed Agaricus bisporus protein and evaluation of their salt-reduction property
1个月前
已完结
Preparation of Saltiness-Enhancing Enzymatic Hydrolyzed Pea Protein and Identification of the Functional Small Peptides of Salt Reduction
1个月前
已完结
Identification, saltiness-enhancing effect, and antioxidant properties of novel saltiness-enhancing peptides from peanut protein
1个月前
已完结
Identification of salty peptides from enzymolysis extract of oyster by peptidomics and virtual screening
1个月前
已完结
Bioactive compounds from various types of sea urchin and their therapeutic effects — A review
2个月前
已完结
Effect of brine concentration on the quality of salted large yellow croaker during processing and refrigeration
2个月前
已完结
Practical guide for food scientists to build AI: data, algorithms, and applications
2个月前
已完结
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