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12 积分 2024-11-17 加入
An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction
10小时前
待确认
Comparison of the taste mechanisms of umami and bitter peptides from fermented mandarin fish (Chouguiyu) based on molecular docking and electronic tongue technology
11小时前
已完结
Bitter Peptides in Fermented Soybean Foods - A Review
7天前
已完结
Identification of a Bitter Peptide Contributing to the Off-Flavor Attributes of Pea Protein Isolates
7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
16天前
已完结
Identification of bitter peptides in sufu via homology modeling and molecular docking
16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
23天前
已完结
Advances in edible mushroom-derived umami peptides: preparation, screening, evaluation, resource exploration and synergistic effects
24天前
已完结
Food-derived umami peptides: bioactive ingredients for enhancing flavor
26天前
已完结
Recent progress and prospects in production and identification of umami peptides from marine proteins
26天前
已完结
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