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50 积分 2024-08-26 加入
Upcycling shrimp processing by-products into dual-functional peptides: Insights into bioactivity and flavor
7小时前
已完结
Analysis of Umami Taste Compounds in a Fermented Corn Sauce by Means of Sensory-Guided Fractionation
5个月前
已完结
Carboxymethylated Abrus cantoniensis polysaccharide prevents CTX-induced immunosuppression and intestinal damage by regulating intestinal flora and butyric acid content
10个月前
已完结
A systematic review on marine umami peptides: Biological sources, preparation methods, structure-umami relationship, mechanism of action and biological activities
10个月前
已完结
In-depth discovery and taste presentation mechanism studies on umami peptides derived from fermented sea bass based on peptidomics and machine learning
10个月前
已完结
Biosynthesis of l-histidine from marine biomass-derived galactans in metabolically engineered Corynebacterium glutamicum
10个月前
已完结
Taste mechanism of umami peptides from Chinese traditional fermented fish (Chouguiyu) based on molecular docking using umami receptor T1R1/T1R3
11个月前
已完结
Foodomics reveals altered lipid and protein profiles of Antarctic krill (Euphausia superba) under different processing
11个月前
已完结
Improving oxidative stability of edible oils with nanoencapsulated orange peel extract powder during accelerated shelf life storage
11个月前
已完结
Novel Umami Peptides from Mushroom (Agaricus bisporus) and Their Umami Enhancing Effect via Virtual Screening and Molecular Simulation
11个月前
已完结
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