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30 积分 2025-10-23 加入
Taste improvement of Maillard reaction intermediates derived from enzymatic hydrolysates of pea protein
5个月前
已完结
Using functional data analysis (FDA) for time-intensity (T-I) evaluation of perceptual efficacy, exemplified by a supplement tablet longitudinal study
5个月前
已关闭
Industry-Relevant Approaches for Minimising the Bitterness of Bioactive Compounds in Functional Foods: A Review
6个月前
已完结
Strategies for beating the bitter taste of pharmaceutical formulations towards better therapeutic outcomes
6个月前
已完结
Preparation and characterization of curcumin/β-cyclodextrin nanoparticles by nanoprecipitation to improve the stability and bioavailability of curcumin
6个月前
已完结
Umami–bitter interactions: The suppression of bitterness by umami peptides via human bitter taste receptor
6个月前
已完结
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
8个月前
已完结
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