Lv11
40 积分 2026-05-07 加入
Unveiling innovation in aroma attribute evaluation of Niulanshan Baijiu: An advanced exploration of two different processing methods via food sensory omics and penalty analysis
11小时前
已完结
Biocontrol efficacy and mechanism of endophytic Bacillus velezensis HE-23 from Aucklandia lappa roots against the gray mold of postharvest tomato
6天前
已完结
Discovery of novel umami-enhancing peptides in enzymatic hydrolyzed walnut meal protein and evaluation of their umami-enhancing effect and mechanism
1个月前
已完结
Revealing the formation mechanism of umami peptides in fermented broad bean paste based on peptidomics and macrogenomics
1个月前
已完结
Discovery of novel umami-enhancing peptides in enzymatic hydrolyzed walnut meal protein and evaluation of their umami-enhancing effect and mechanism
1个月前
已完结
Identification and flavor characterization of novel umami peptides from fermented wheat germ and their interactions with T1R1/T1R3 receptor
1个月前
已完结
Metabolic profiling and amino acid evolution in fermented oats: Insights from UPLC-MS/MS and PLS-DA analysis
1个月前
已完结
An integrated in silico and multi-omics workflow identifies novel microbiota-derived umami peptides and elucidates T1R1/T1R3 binding mechanisms
1个月前
已完结
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