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148 积分 2024-06-17 加入
Food-derived umami peptides: bioactive ingredients for enhancing flavor
7小时前
已完结
Preparation of umami peptides from chicken breast by batch coupled enzymatic hydrolysis and membrane separation mode and the taste mechanism of identified umami peptides
1天前
已完结
Biotechnological Valorization of Brewer’s Spent Grain from Old Bread and Barley Malt: Fermentative Potential of Saccharomyces cerevisiae
1天前
已完结
Evaluation of flavor properties in rice bran by solid-state fermentation with yeast
8天前
已完结
High-throughput discovery of umami peptides from pork bone and elucidation of their molecular mechanism for umami taste perception
1个月前
已完结
Identification of a novel umami peptides from fermented Bighead carp and its umami mechanism via molecular dynamic simulation
1个月前
已完结
Noteworthy Consensus Effects of D/E Residues in Umami Peptides Used for Designing the Novel Umami Peptides
1个月前
已完结
Exploring the characteristics and mechanisms of novel salt taste-enhancing peptides from porcine bone collagen via virtual screening, sensory evaluation, and molecular dynamics simulations
1个月前
已完结
Global trends and challenges in salt reduction: Exploring odor-induced saltiness enhancement as a strategy to reduce salt intake
1个月前
已完结
Perceptual patterns and mechanistic pathways of saltiness perception as a function of varying salt particle size
1个月前
已完结
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