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Quantitative structure‐activity relationship study of bitter di‐ and tri‐peptides including relationship with angiotensin I‐converting enzyme inhibitory activity
3天前
已完结
An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction
4天前
已完结
Comparison of the taste mechanisms of umami and bitter peptides from fermented mandarin fish (Chouguiyu) based on molecular docking and electronic tongue technology
4天前
已完结
Bitter Peptides in Fermented Soybean Foods - A Review
11天前
已完结
Identification of a Bitter Peptide Contributing to the Off-Flavor Attributes of Pea Protein Isolates
11天前
已完结
New perspectives on the taste mechanisms of umami and bitter peptides in low-salt fermented fish sauce based on peptidomics, molecular docking and molecular dynamics
20天前
已完结
Identification of bitter peptides in sufu via homology modeling and molecular docking
20天前
已完结
Identification of Novel Umami Peptides from Low-Salt Dry-Cured Ham Skin and Revelation of the Umami Mechanism through Molecular Docking with T1R1/T1R3
27天前
已完结
Advances in edible mushroom-derived umami peptides: preparation, screening, evaluation, resource exploration and synergistic effects
28天前
已完结
Food-derived umami peptides: bioactive ingredients for enhancing flavor
1个月前
已完结
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