Lv3
244 积分 2023-08-03 加入
别管
Structural and sensory characteristics of ultrasonic assisted wet-heating Maillard reaction products of Giant salamander protein hydrolysates
28天前
已完结
Bioinformatics and Computer Simulation Approaches to the Discovery and Analysis of Bioactive Peptides
1个月前
已完结
The enhancement mechanism of gum Acacia and mannoproteins through hydrogen bonding and the development strategy for taste-masking films
1个月前
已完结
Umami peptide synergy unveiled: A comprehensive study from molecular simulation to practical validation of sensing strategy
1个月前
已完结
In-depth discovery and taste presentation mechanism studies on umami peptides derived from fermented sea bass based on peptidomics and machine learning
1个月前
已完结
Identification and screening of umami peptides from skipjack tuna (Katsuwonus pelamis) hydrolysates using EAD/CID based micro-UPLC-QTOF-MS and the molecular interaction with T1R1/T1R3 taste receptor
1个月前
已完结
Peptide profiling to predict bitterness in fermented milk from different bacterial cultures and relationship with human bitter taste receptor activation
1个月前
已完结
Flavor perception and biological activities of bitter compounds in food
1个月前
已完结
Molecular docking and transcriptomic analysis reveal the mechanism of myosin-derived peptides activating bitter receptor of hT2R1
2个月前
已完结
Identification, characteristics and molecular docking studies of flavor peptides in enzymatic hydrolysates of Capparis masaikai Levl
3个月前
已完结
皖公网安备34019202002308
