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417 积分 2024-09-16 加入
Identification of Novel Umami Peptides from Yeast Protein through Enzymatic, Sensory, and In Silico Approaches
2个月前
已完结
The effects of enzymatic hydrolysis degree of bovine bone marrow extract on flavor generation via the Maillard reaction
2个月前
已完结
Fermentation of Corn Gluten Meal with Aspergillus oryzae and Rhizopus oligosporus
2个月前
已完结
Physicochemical and sensory characteristics of commercially available rice-based Doenjang and their correlation to consumer acceptability for Korean young adults
2个月前
已关闭
Improvements of plant protein functionalities by Maillard conjugation and Maillard reaction products
2个月前
已完结
Correlating physiochemical quality characteristics to consumer hedonic perception of traditional Doenjang (fermented soybean paste) in Korea
2个月前
已完结
Comparison of Fermented Soybean Paste (Doenjang) Prepared by Different Methods Based on Profiling of Volatile Compounds
2个月前
已完结
Peptidomics Screening and Molecular Docking with Umami Receptors T1R1/T1R3 of Novel Umami Peptides from Oyster (Crassostrea gigas) Hydrolysates
3个月前
已完结
Peptidomics Screening and Molecular Docking with Umami Receptors T1R1/T1R3 of Novel Umami Peptides from Oyster (Crassostrea gigas) Hydrolysates
3个月前
已完结
Detection of the microbial diversity and flavour components of northeastern Chinese soybean paste during storage
4个月前
已完结
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