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Identification of novel saltiness-enhancing peptides from yeast extract and their mechanism of action for transmembrane channel-like 4 (TMC4) protein through experimental and integrated computational modeling
11小时前
待确认
Effect of transglutaminase on taste characteristics of pea protein hydrolysates through altering the composition of amino acids and peptides
5天前
已完结
Enrichment of polyphenols from Cinnamomum camphora seed kernel by macroporous adsorption resins and evaluation of its antioxidant and enzyme inhibitory activities
6天前
已完结
Identification of novel saltiness-enhancing peptides from yeast extract and their mechanism of action for transmembrane channel-like 4 (TMC4) protein through experimental and integrated computational modeling
6天前
已完结
Umami-gcForest: Construction of a predictive model for umami peptides based on deep forest
8天前
已完结
Identification of novel umami peptides from oyster hydrolysate and the mechanisms underlying their taste characteristics using machine learning
9天前
已完结
Cross-modal correspondence between visual information and taste: Deciphering the relationship between color and umami using hydrolysates of salmon head as a case study
15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
15天前
已完结
Machine learning-based exploration of Umami peptides in Pixian douban: Insights from virtual screening, molecular docking, and post-translational modifications
18天前
已完结
Analysis of the mechanism of difference in umami peptides from oysters (Crassostrea ariakensis) prepared by trypsin hydrolysis and boiling through hydrogen bond interactions
20天前
已完结
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