Lv11
10 积分 2024-03-12 加入
Recent advances in taste transduction mechanism, analysis methods and strategies employed to improve the taste of taste peptides
1小时前
待确认
Structural Characteristics of Food Protein‐Derived Bitter Peptides
4天前
已完结
Biochemical, Nutritional, and Sensory Quality of the Low Salt Fermented Shrimp Paste
13天前
已完结
Saltiness Enhancement of Soy Peptides by Modulating Amiloride-Insensitive Salt-Responsive Cells and Interacting with Cell Membranes
2个月前
已完结
Biophysical investigations using atomic force microscopy can elucidate the link between mouthfeel and flavour perception
2个月前
已完结
Taste Bud-Inspired Single-Drop Multitaste Sensing for Comprehensive Flavor Analysis with Deep Learning Algorithms
2个月前
已完结
Comparative analysis of nutritional and flavor compound alterations in Cordyceps militaris juice fermented by single or mixed Lactobacillus strains
3个月前
已关闭
Effects of radiofrequency-assisted freezing on microstructure and quality of rainbow trout ( Oncorhynchus mykiss ) fillet
3个月前
已完结
The regulatory effects and mechanisms of plant food-derived bioactive components on gut barrier function and intestinal homeostasis: a comprehensive review
3个月前
已完结
Preparation of Saltiness-Enhancing Enzymatic Hydrolyzed Pea Protein and Identification of the Functional Small Peptides of Salt Reduction
3个月前
已完结
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