Lv21
122 积分 2025-03-07 加入
富硒益生菌在清远鹅生产中的应用研究
3天前
已关闭
Identification and characterization of novel umami peptides from pea hydrolysate by virtual hydrolysis
8天前
已完结
Cooking and pasteurizing evaluation of barramundi (Lates calcarifer) meats subjected to an emerging microwave-assisted induction heating (MAIH) technology
13天前
已完结
Machine learning and flavoromics-based research strategies for determining the characteristic flavor of food: A review
16天前
已完结
Effect of cooking treatment on protein digestibility, peptide profile and potential bioactive peptides of beef tripe during in vitro gastrointestinal digestion
18天前
已完结
From prediction to design: Revealing the mechanisms of umami peptides using interpretable deep learning, quantum chemical simulations, and module substitution
20天前
已完结
Effect of beef tallow, phospholipid and microwave combined ultrasonic pretreatment on Maillard reaction of bovine bone enzymatic hydrolysate
25天前
已完结
Systematic Review on Functional Umami Peptides: Physiological Perceptions, Bioinformatics and Peptidomics Approaches, Developments and Applications
26天前
已完结
Enhancing beef tallow flavor through enzymatic hydrolysis: Unveiling key aroma precursors and volatile compounds using machine learning
1个月前
已完结
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