Lv11
46 积分 2025-04-08 加入
A TastePeptides-Meta system including an umami/bitter classification model Umami_YYDS, a TastePeptidesDB database and an open-source package Auto_Taste_ML
1小时前
已完结
Comparison of the taste mechanisms of umami and bitter peptides from fermented mandarin fish (Chouguiyu) based on molecular docking and electronic tongue technology
1个月前
已完结
Umami–bitter interactions: The suppression of bitterness by umami peptides via human bitter taste receptor
1个月前
已完结
Establishment of new assessment method for the synergistic effect between umami peptides and monosodium glutamate using electronic tongue
1个月前
已完结
Decoding of novel umami peptides from corn fermented powder and its mechanism via multisensory techniques, virtual screening, and molecular simulation approaches
1个月前
已完结
Antioxidant potential and stability of bovine liver peptides in fermented sausage (sucuk): a pathway to value-added functional meat products
1个月前
已完结
Peptidomics insights into the interplay between the pre-digestion effect of mixed starters and the digestive pattern of sausage proteins
1个月前
已完结
Revealing the Secret of Umami Taste of Peptides Derived from Fermented Broad Bean Paste
1个月前
已完结
Machine learning-based exploration of Umami peptides in Pixian douban: Insights from virtual screening, molecular docking, and post-translational modifications
1个月前
已完结
A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures
1个月前
已完结
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