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10 积分 2025-10-09 加入
Umami–bitter interactions: The suppression of bitterness by umami peptides via human bitter taste receptor
18小时前
已完结
Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure–taste relationship
3个月前
已完结
Flavor enhancement of soy protein isolate hydrolysates through the Maillard reaction and identification of saltiness-enhancing peptides
3个月前
已完结
Key saltiness-enhancing substances in Maillard reaction products derived from chicken breast hydrolysate: Identification, saltiness-enhancing ability and mechanism
3个月前
已完结
Quantitative Studies and Taste Reconstitution Experiments of the Sour and Lingering Mouthful Orosensation in a Debittered Extract of Traditional Japanese Dried and Fermented Skipjack Tuna (Hongarebushi)
6个月前
已完结
Flavor enhancement of soy protein isolate hydrolysates through the Maillard reaction and identification of saltiness-enhancing peptides
6个月前
已完结
Studying the release of soybean taste-active peptides prepared by proteases derived from different fungi through Peptidomics
6个月前
已完结
Seven novel umami peptides from Takifugu rubripes and their taste characteristics
6个月前
已完结
Isolation, characterization and molecular docking of novel umami and umami-enhancing peptides from Ruditapes philippinarum
6个月前
已完结
Fractionation and identification of flavor peptides from bovine bone extract after enzymatic hydrolysis and Maillard reaction by consecutive chromatography
6个月前
已完结
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