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160 积分 2023-10-25 加入
Saltiness perception mechanism and salt reduction strategies in food
1天前
待确认
Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A review
1天前
已完结
Effect of Peptides on New Taste Sensation: Kokumi-Review
7天前
已完结
TastePeptides-Meta: A One-Stop Platform for Taste Peptides and Their Structural Derivatives, Including Taste Properties, Interactions, and Prediction Models
26天前
已关闭
Identification of salty and saltiness-enhancing peptides derived from phycocyanin in Arthrospira platensis
28天前
已关闭
Research Progress in Flavor Peptides in Foods and Corresponding Taste Mechanisms
1个月前
已关闭
Umami peptide synergy unveiled: A comprehensive study from molecular simulation to practical validation of sensing strategy
1个月前
已完结
The Optimization of Catfish Smart Flavor Production by Biduri and Papain Enzymatic Hydrolysis
1个月前
已关闭
Lowering the Bitterness of Enzymatic Hydrolysate Using Aminopeptidase-active Fractions from the Common Squid (Todarodes pacificus) Hepatopancreas
1个月前
已关闭
The Effects of Batch Ceh-Ms Mode on the Umami Profile of Chicken Breast Enzymatic Hydrolysate and the Taste Mechanism of Umami Peptides
1个月前
已完结
Continuum Thermodynamics and Material Modelling
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