Lv14
54 积分 2026-07-21 加入
Mechanisms of Formation and Alleviation of Bitter Taste in Food: A Review From the Perspectives of Metabolite–Habitat Coupling and Material Interaction Relationship
44分钟前
已完结
Human sweet, umami and bitter taste receptors: From decoders of taste perception to sentinels of systemic metabolism and health
2天前
已完结
Self-healable and anti-freezing ion conducting hydrogel-based artificial bioelectronic tongue sensing toward astringent and bitter tastes
6天前
已完结
Discovery and verification of bitter components in Panax notoginseng based on the integrated strategy of pharmacophore model, system separation and bitter tracing technology
7天前
已完结
Stimuli responsive drug delivery systems based on nano-graphene for cancer therapy
13天前
已完结
Stimuli‐Responsive Nano Drug Delivery Systems for the Treatment of Neurological Diseases
13天前
已完结
Hydrocolloid-based stimuli-responsive nanofiber films: Precision-controlled release of essential oils for sustainable food packaging
13天前
已完结
Stimuli-responsive hydrocolloid systems for food design: From functional texture to controlled release
13天前
已完结
Evaluation, correction and masking methods for unpleasant tastes of drugs: A comprehensive review
14天前
已完结
From empirical exploration to data-driven innovation: The role of artificial intelligence in pharmaceutical taste masking
14天前
已完结
Corporate data assets and ESG performance: Evidence from China
1个月前
已采纳
Cross-linked anion exchange membranes containing conjugated polycyclic rings with high ionic conductivity
1个月前
已采纳
Minimally invasive management of Mirizzi syndrome Va: Case series and narrative review of the literature
1个月前
已采纳
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