Lv11
60 积分 2023-10-10 加入
Capsaicin—the spicy ingredient of chili peppers: A review of the gastrointestinal effects and mechanisms
1小时前
已完结
Vanilloid agonist-mediated activation of TRPV1 channels requires coordinated movement of the S1-S4 bundle rather than a quiescent state
8天前
已完结
Structural mechanism underlying capsaicin binding and activation of the TRPV1 ion channel
8天前
已完结
Chemometrics-guided lipidomics for quality assessing of vegetable oils during repetitive deep-frying
1个月前
已关闭
Some physical changes in Bajo Aragón extra virgin olive oil during the frying process
1个月前
已完结
Comprehensive multiomics analysis reveals the effects of French fries and chicken breast meat on the oxidative degradation of lipids in soybean oil during deep-frying
2个月前
已完结
Characterization of the key aroma-active compounds causing the Douchi aroma in high-temperature Daqu via integrated molecular sensory science, metabolomics, and molecular docking
2个月前
已完结
Artificial intelligence and the foundations of food systems research
2个月前
已完结
Enzymatic hydrolysis of microcrystalline cellulose for efficient and economic production of astragalin in metabolic engineering of Escherichia coli
6个月前
已完结
Effects of different processing methods on the lipid composition of seabuckthorn fruit oil based on lipidomics
10个月前
已完结
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