Lv3
272 积分 2025-10-11 加入
α-Amylase inhibition, cytotoxicity and influence of the in vitro gastrointestinal digestion on the bioaccessibility of phenolic compounds in the peel and seed of Theobroma grandiflorum
1天前
已完结
Nontargeted metabolomics predicts the storage duration of white teas with 8-C N-ethyl-2-pyrrolidinone-substituted flavan-3-ols as marker compounds
1天前
已完结
Differential analysis of odor characteristics and volatile compounds of oyster hydrolysates prepared by different proteases based on lipid oxidation
1天前
已完结
Efficient preparation of oyster hydrolysate with aroma and umami coexistence derived from ultrasonic pretreatment assisted enzymatic hydrolysis
2天前
已完结
A review for bioactive peptides from oyster: functional properties, structure-function relationships and challenges
2天前
已完结
Identification and characterisation of taste-enhancing peptides from oysters (Crassostrea gigas) via the Maillard reaction
16天前
已完结
A systematic review on marine umami peptides: Biological sources, preparation methods, structure-umami relationship, mechanism of action and biological activities
16天前
已完结
Umami-BERT: An interpretable BERT-based model for umami peptides prediction
16天前
已完结
Fermentative Production of Ergothioneine by Exploring Novel Biosynthetic Pathway and Remodulating Precursor Synthesis Pathways
17天前
已完结
Efficient ergothioneine production through reconstruction of the methyl and sulfur supply systems in Escherichia coli
17天前
已完结
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