Lv2
168 积分 2025-09-01 加入
A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese Natto; a typical and popular soybean food in the Japanese diet
1个月前
已完结
Identification of differential volatile and non-volatile compounds in coffee leaves prepared from different tea processing steps using HS-SPME/GC–MS and HPLC-Orbitrap-MS/MS and investigation of the binding mechanism of key phytochemicals with olfactory and taste receptors using molecular docking
5个月前
已完结
Smelling Sulfur: Copper and Silver Regulate the Response of Human Odorant Receptor OR2T11 to Low-Molecular-Weight Thiols
5个月前
已完结
Intracellular Allosteric Antagonist of the Olfactory Receptor OR51E2
6个月前
已完结
Correlation between the key aroma compounds and gDNA copies of Bacillus during fermentation and maturation of natto
6个月前
已完结
Crystal structure of the human odorant binding protein, OBPIIa
7个月前
已完结
Characterisation of dynamic changes in nutritional components and aroma compound formation in natto during fermentation and post-ripening
7个月前
已完结
Microbiota-derived metabolites in the epigenetic regulation of the host
7个月前
已采纳
Identification and characterization of a novel thermostable and acidophilic GH93 exo-arabinanase from fusarium verticillioides and its synergistic biodegradation of lignocellulosic biomass
7个月前
已采纳
Application of tannic acid and Fe3+ crosslinking-enhanced chitosan films for wax apple (Syzygium samarangense) preservation
7个月前
已采纳
Human hippocampal ripples align new experiences with a grid-like schema
7个月前
已采纳
Lactobacillus paracasei L9 ameliorated obesity-associated metabolic parameters and relevant gut microbiota in mice fed a high-fat diet
7个月前
已采纳
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