Lv41
540 积分 2024-06-12 加入
Calcium chloride treatment maintains quality and enhances antioxidant capacity of fresh-cut carrots through modulating DcCMLs-DcCAMTA3-mediated phenylpropanoid pathway
1小时前
已完结
PpCaM7 and PpCAMTA5 synergistically mitigate chilling-induced browning by suppressing reactive oxygen species synthesis in peach fruit
1小时前
已完结
Integrated peptidomics and in-silico approach for elucidation of the flavour generating peptides in enzymatically hydrolysed shiitake mushroom extracts
2个月前
已完结
Umami-enhancing peptides from Acetes chinensis: Insights into taste mechanism through multiligand docking with T1R1/T1R3
2个月前
已完结
Machine learning-based exploration of Umami peptides in Pixian douban: Insights from virtual screening, molecular docking, and post-translational modifications
2个月前
已完结
Discovery of novel umami peptides and their bitterness masking effects from yellowfin tuna (Thunnus albacares) via peptidomics, multisensory evaluation, and molecular docking approaches
2个月前
已完结
Effect of scenting process on the taste profile of jasmine green tea and the potent bitterness-enhancing compound in jasmine flowers
2个月前
已完结
Maturity-Dependent Variations in Metabolites and Taste Quality of Hainan Mulberry Leaf Green Tea by Using Metabolomics and E-Tongue Analysis
2个月前
已完结
Use of tannase, paraoxonase-1 and cysteine protease as means to enhance copigmentation but reduce astringency in pomegranate juice
2个月前
已完结
Elucidating the taste profile in black tea through molecular docking and molecular sensory science
4个月前
已完结
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