Lv3
330 积分 2025-09-22 加入
Elucidating the chemical and perceptual basis of lychee-like aroma in grapes through multi-omics and molecular sensory analyses
12天前
已完结
Docking analysis of phenolic acid and flavonoids with selected TAS2R receptors and in vitro experiment
21天前
已完结
解码二元反应模型产物（新型槲皮素-葡萄糖加合物）：从鉴定到苦味掩蔽机制
1个月前
已关闭
Rapid directed evolution guided by protein language models and epistatic interactions
1个月前
已完结
Glucosylated Steviol Glycosides Improve Sensory Acceptance of Alcoholic Beverages by Suppressing Bitterness
1个月前
已完结
Evaluation of the Perceptual Interaction Among Sulfur Compounds in Durian by Feller’s Additive Model and Odor Activity Value
2个月前
已完结
Characterization of aroma compounds and effects of amino acids on the release of esters in Laimao baijiu
2个月前
已完结
Evaluation of the Perceptual Interaction Among Sulfur Compounds in Durian by Feller’s Additive Model and Odor Activity Value
2个月前
已关闭
Study on the interaction of sweet protein (thaumatin) with key aroma compounds in passion fruit juice using electronic nose, ultraviolet spectrum, thermodynamics, and molecular docking
2个月前
已完结
Characterization of the Aroma-Active Compounds in Banana (Musa AAA Red green) and Their Contributions to the Enhancement of Sweetness Perception
2个月前
已完结
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