Lv31
220 积分 2023-09-25 加入
Synergistic effects of L-theanine on umami perception: A multimodal investigation integrating sensory evaluation, molecular docking and neurophysiological responses
3天前
已完结
The Chemistry of Time: Flavor Evolution and Functional Health Benefits in Aged Tea
10天前
已完结
Molecular and sensory studies on the umami taste of Japanese green tea
11天前
已完结
Sweetness prediction of natural compounds
11天前
已完结
8-C N-ethyl-2-pyrrolidinone substituted flavan-3-ols as the marker compounds of Chinese dark teas formed in the post-fermentation process provide significant antioxidative activity
11天前
已完结
Chemoreception and perception of the bitterness of isohumulones
11天前
已完结
An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction
11天前
已完结
Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation
11天前
已完结
Reshaping microbial function through Blastobotrys adeninivorans bioaugmentation to enhance flavor quality in ripened pu-erh tea: Insights from multi-omics analysis
18天前
已完结
Simultaneous Determination of 15 Flavonoids in Scutellaria barbata–Hedyotis diffusa Herb Pair by HPLC Q-TOF MS
1个月前
已完结
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