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134 积分 2025-02-19 加入
An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction
23小时前
待确认
Optimization of Natural Deep Eutectic Solvent Extraction Process and Activity Study of Total Flavonoids from Dalbergia benthami Prain
1个月前
已完结
Switching from Repression to Activation: MicroRNAs Can Up-Regulate Translation
2个月前
已完结
Rooting Media and Biostimulator Goteo Treatment Effect the Adventitious Root Formation of Pennisetum ‘Vertigo’ Cuttings and the Quality of the Final Product
2个月前
已完结
Key Metabolites Influencing Astringency and Bitterness in Yinghong 9 Large-Leaf Dark Tea Before and After Pile-Fermentation
2个月前
已完结
Dermatologic evaluation of cosmetic formulations containing Chrysanthemum indicum extract
2个月前
已完结
Metabolomics in the Rhizosphere: Tapping into Belowground Chemical Communication
2个月前
已完结
Deciphering the Rhizosphere Microbiome for Disease-Suppressive Bacteria
3个月前
已完结
Characterization of an Intense Bitter-Tasting 1H,4H-Quinolizinium-7-olate by Application of the Taste Dilution Analysis, a Novel Bioassay for the Screening and Identification of Taste-Active Compounds in Foods
3个月前
已完结
Biosynthesis of Eupatolide—A Metabolic Route for Sesquiterpene Lactone Formation Involving the P450 Enzyme CYP71DD6
4个月前
已完结
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