Lv5
982 积分 2025-03-07 加入
Novel umami peptides from Cherry Valley duck meat extract: Identification, sensory characterization, and taste perception mechanism
1天前
已完结
Precise pH control and synergistic interaction of raw materials improve the quality of stewed beef: multi-omics analysis of tenderization mechanisms and flavor restructuring
1天前
已完结
Preparation, isolation, purification and identification of umami peptides with functional effects: a review
1天前
求助中
Unveiling umami peptides in Gannan morels: Dual-processing extraction and flavor-enhancing mechanisms
1天前
已完结
Temporal evolution and molecular mechanism of umami peptides in Daweishan Mini chicken: synergistic analysis by peptidomics, molecular docking and molecular dynamics simulation
1天前
已完结
Based on the umami-transformer machine learning model: Screening of umami peptides from ultrasound-assisted enzymatic hydrolysis of shiitake mushrooms and study on their flavor mechanism
1天前
已完结
Decolorization of Antarctic krill hydrolysate for salt reduction in surimi gel: improvement of taste, gel properties, and flavor profile
1天前
求助中
Enhanced flavor and modified structure of Maillard reaction products from chicken liver protein hydrolysate through composite fermentation pretreatment
1天前
已完结
Peptidomic insights into the interaction of Staphylococcus saprophyticus protease with myofibrillar proteins: Hydrolysis effects, emulsifying properties, and flavor potential
1天前
求助中
A novel approach for rapid screening of umami peptides: Integration of microfluidic chips with stably transfected umami receptor cells
30天前
已完结
皖公网安备34019202002308
