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8 积分 2024-09-19 加入
通过多组学分析阐明花生烘焙过程中风味形成的分子机制
3天前
已完结
发酵肉制品中挥发性风味物质形成的机制及其基于人工智能的预测前景
3天前
已完结
Unveiling dual-functional umami peptides with antioxidant effects from eggshell membrane byproducts: A machine learning-guided approach integrating molecular simulation and quantum chemistry
8个月前
已完结
Why does co-stewing shiitake mushrooms (Lentinula edodes) and beef synergistically enhance umami? An exploration from the perspective of umami peptides
10个月前
已完结
Why does co-stewing shiitake mushrooms (Lentinula edodes) and beef synergistically enhance umami? An exploration from the perspective of umami peptides
10个月前
已完结
Identification of umami peptides from Wuding chicken by Nano-HPLC-MS/MS and insights into the umami taste mechanisms
10个月前
已完结
Umami peptide synergy unveiled: A comprehensive study from molecular simulation to practical validation of sensing strategy
10个月前
已完结
Umami peptide synergy unveiled: A comprehensive study from molecular simulation to practical validation of sensing strategy
1年前
已完结
Investigation of umami peptides and taste mechanisms in Agrocybe aegerita: based on sensory evaluation and molecular docking techniques
1年前
已完结
Identification of novel umami peptides from Pleurotus ostreatus and their umami-enhancing effects through virtual screening, sensory evaluation, and molecular simulation
1年前
已完结
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