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76 积分 2026-05-07 加入
Exploring the characteristics and mechanisms of novel salt taste-enhancing peptides from porcine bone collagen via virtual screening, sensory evaluation, and molecular dynamics simulations
1个月前
已完结
Differences in Nutrition and Sensory Quality Between Cooked Soybeans, Fermented Natto, and Post-Ripening Natto
1个月前
已完结
Sequential fermentation of Ginkgo biloba seeds by Bacillus subtilis natto and Lactobacillus plantarum enhanced nutrition, flavor and lipid‐lowering activity
1个月前
已完结
Decoding of novel umami-enhancing peptides from Hericium Erinaceus and its mechanisms by virtual screening, multisensory techniques, and molecular simulation approaches
3个月前
已完结
Identification and taste presentation characteristics of umami peptides from soybean paste based on peptidomics and virtual screening
3个月前
已完结
Machine learning-based exploration of Umami peptides in Pixian douban: Insights from virtual screening, molecular docking, and post-translational modifications
3个月前
已完结
Isolation and identification of novel umami-enhancing peptides from fermented soybean meal hydrolysate by consecutive chromatography and UPLC–ESI–QTOF–MS/MS
3个月前
已完结
Identification and characterization of novel umami peptides from pea hydrolysate by virtual hydrolysis
3个月前
已完结
Unveiling innovation in aroma attribute evaluation of Niulanshan Baijiu: An advanced exploration of two different processing methods via food sensory omics and penalty analysis
3个月前
已完结
Biocontrol efficacy and mechanism of endophytic Bacillus velezensis HE-23 from Aucklandia lappa roots against the gray mold of postharvest tomato
3个月前
已完结
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