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Controlled Insertion of Silver Nanoparticles in LbL Nanostructures: Fine-Tuning the Sensing Units of an Impedimetric E-Tongue.
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- Chemosensors, 2024, v. 12, n. 6, p. 87, doi. 10.3390/chemosensors12060087
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- Article
Flavor Improvement of Maillard Reaction Intermediates Derived from Enzymatic Hydrolysates of Oudemansiella raphanipes Mushroom.
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- Foods, 2024, v. 13, n. 11, p. 1688, doi. 10.3390/foods13111688
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- Article
云南盐津乌骨鸡肉中鲜味肽的提取与鉴定.
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- China Condiment, 2024, v. 49, n. 5, p. 10, doi. 10.3969/j.issn.1000-9973.2024.05.003
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- Article
Effect of spreading time on the taste quality of steamed green tea based on E-tongue evaluation and chemometric statistical analysis.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 5, p. 3176, doi. 10.1007/s11694-024-02394-0
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- Article
Taste perception genomics in gestational diabetes mellitus: A systematic review.
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- Diabetes, Obesity & Metabolism, 2024, v. 26, n. 4, p. 1544, doi. 10.1111/dom.15449
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- Article
Conjugation of gum Arabic and lentil protein hydrolysates through Maillard reaction: Antioxidant activity, volatile compounds, functional and sensory properties.
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- Food Science & Nutrition, 2024, v. 12, n. 4, p. 2855, doi. 10.1002/fsn3.3966
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- Article
Investigation of Zhenjiang Aromatic Vinegar Production Using a Novel Dry Gelatinization Process.
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- Foods, 2024, v. 13, n. 7, p. 1071, doi. 10.3390/foods13071071
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- Article
Interference mechanism of benzo[a]pyrene exposure on the taste substance metabolisms in Ruditapes philippinarum.
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- Environmental Science & Pollution Research, 2024, v. 31, n. 8, p. 12019, doi. 10.1007/s11356-024-31906-0
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- Article
海鲜菇美拉德肽的制备及其风味特性研究.
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- Food Research & Development, 2024, v. 45, n. 3, p. 146, doi. 10.12161/j.issn.1005-6521.2024.03.021
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- Article
A key mutation in magnesium chelatase I subunit leads to a chlorophyll-deficient mutant of tea (Camellia sinensis).
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- Journal of Experimental Botany, 2024, v. 75, n. 3, p. 935, doi. 10.1093/jxb/erad430
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- Article
Development of Taste Sensor with Lipid/Polymer Membranes for Detection of Umami Substances Using Surface Modification.
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- Biosensors (2079-6374), 2024, v. 14, n. 2, p. 95, doi. 10.3390/bios14020095
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- Article
New Implications of Metabolites and Free Fatty Acids in Quality Control of Crossbred Wagyu Beef during Wet Aging Cold Storage.
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- Metabolites (2218-1989), 2024, v. 14, n. 2, p. 95, doi. 10.3390/metabo14020095
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- Article
谷氨酰胺酶在10 t规模酱油发酵中应用研究.
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- China Condiment, 2024, v. 49, n. 1, p. 164, doi. 10.3969/j.issn.1000-9973.2024.01.028
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- Article
Utilization of Yeast Extract as a Flavor Enhancer and Masking Agent in Sodium-Reduced Marinated Shrimp.
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- Molecules, 2024, v. 29, n. 1, p. 182, doi. 10.3390/molecules29010182
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- Article
Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup.
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- Polish Journal of Food & Nutrition Sciences, 2024, v. 74, n. 1, p. 26, doi. 10.31883/pjfns/178516
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- Article
Chemical and Sensory Evaluation of Umami Taste Derived from Proteolytic Hydrolysate of Pila ampullacea.
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- Trends in Sciences, 2024, v. 21, n. 1, p. 1, doi. 10.48048/tis.2024.6827
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- Article
Improving the Flavour of Enzymatically Hydrolysed Beef Liquid by Sonication.
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- Foods, 2023, v. 12, n. 24, p. 4460, doi. 10.3390/foods12244460
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- Article
Direct binding of calmodulin to the cytosolic C-terminal regions of sweet/umami taste receptors.
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- Journal of Biochemistry, 2023, v. 174, n. 5, p. 451, doi. 10.1093/jb/mvad060
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- Article
Integrative transcriptome and whole‐genome bisulfite sequencing analyses of a temperature‐sensitive albino tea plant cultivar.
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- Physiologia Plantarum, 2023, v. 175, n. 6, p. 1, doi. 10.1111/ppl.14064
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- Article
Assessing Food Preferences and Neophobias among Spanish Adolescents from Castilla–La Mancha.
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- Foods, 2023, v. 12, n. 20, p. 3717, doi. 10.3390/foods12203717
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- Article
Sensory Flavor Profile of Split Gill Mushroom (Schizophyllum commune) Extract and Its Enhancement Effect on Taste Perception in Salt Solution and Seasoned Clear Soup.
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- Foods, 2023, v. 12, n. 20, p. 3745, doi. 10.3390/foods12203745
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- Article
Enzymatic Hydrolysis of Orange-Footed Sea Cucumber (Cucumaria frondosa)—Effect of Different Enzymes on Protein Yield and Bioactivity.
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- Foods, 2023, v. 12, n. 19, p. 3685, doi. 10.3390/foods12193685
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- Article
金枪鱼蛋白肽产品的特征性成分及其抗疲劳活性.
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- Modern Food Science & Technology, 2023, v. 39, n. 10, p. 44, doi. 10.13982/j.mfst.1673-9078.2023.10.1280
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- Article
不同陈化时间陈皮茶的品质比较分析.
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- Modern Food Science & Technology, 2023, v. 39, n. 10, p. 263, doi. 10.13982/j.mfst.1673-9078.2023.10.1315
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- Article
Genome-Wide Association Study on the Content of Nucleotide-Related Compounds in Korean Native Chicken Breast Meat.
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- Animals (2076-2615), 2023, v. 13, n. 18, p. 2966, doi. 10.3390/ani13182966
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- Article
Sensory-Guided Isolation, Identification, and Active Site Calculation of Novel Umami Peptides from Ethanol Precipitation Fractions of Fermented Grain Wine (Huangjiu).
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- Foods, 2023, v. 12, n. 18, p. 3398, doi. 10.3390/foods12183398
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- Article
Effects of Cooking Processes on Protein Nutritional Values and Volatile Flavor Substances of Silver Carp (Hypophthalmichthys molitrix).
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- Foods, 2023, v. 12, n. 17, p. 3169, doi. 10.3390/foods12173169
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- Article
茶系飲料に含まれるテアニンの定量と抗酸化作用の評価.
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- Japanese Journal of Food Chemistry & Safety, 2023, v. 30, n. 3, p. 142
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- Article
The feeding ecology of grass carp: A review.
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- Reviews in Aquaculture, 2023, v. 15, n. 4, p. 1335, doi. 10.1111/raq.12777
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- Article
Heterodimerization of Chemoreceptors TAS1R3 and mGlu 2 in Human Blood Leukocytes.
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- International Journal of Molecular Sciences, 2023, v. 24, n. 16, p. 12942, doi. 10.3390/ijms241612942
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- Article
大球盖菇风味肽高效制备及其ACE抑制活性.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 8, p. 229, doi. 10.16429/j.1009-7848.2023.08.024
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- Article
위암환자의 치료 후 식사 경험 및 후미각 변화의 정성적 탐색.
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- Journal of the Korean Society of Food Culture, 2023, v. 38, n. 4, p. 224, doi. 10.7318/KJFC/2023.38.4.224
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- Article
Integrated Analysis of Transcriptomics and Metabolomics Unveil the Novel Insight of One-Year-Old Precocious Mechanism in the Chinese Mitten Crab, Eriocheir sinensis.
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- International Journal of Molecular Sciences, 2023, v. 24, n. 13, p. 11171, doi. 10.3390/ijms241311171
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- Article
Glutamate in meat processing - origin, function and novel application.
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- Journal of Central European Agriculture, 2023, v. 24, n. 3, p. 624, doi. 10.5513/JCEA01/24.3.3940
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- Article
遵义红茶品质特征及对高脂模型斑马鱼的降脂活性.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 7, p. 217, doi. 10.16429/j.1009-7848.2023.07.023
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- Article
The Integration of Metabolomics, Electronic Tongue, and Chromatic Difference Reveals the Correlations between the Critical Compounds and Flavor Characteristics of Two Grades of High-Quality Dianhong Congou Black Tea.
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- Metabolites (2218-1989), 2023, v. 13, n. 7, p. 864, doi. 10.3390/metabo13070864
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- Article
Pungency Perception and the Interaction with Basic Taste Sensations: An Overview.
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- Foods, 2023, v. 12, n. 12, p. 2317, doi. 10.3390/foods12122317
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- Article
Umami in Wine: Impact of Glutamate Concentration and Contact with Lees on the Sensory Profile of Italian White Wines.
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- Beverages, 2023, v. 9, n. 2, p. 52, doi. 10.3390/beverages9020052
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- Article
酱香酵母抽提物的特征风味物质分析.
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- China Brewing, 2023, v. 42, n. 6, p. 198, doi. 10.11882/j.issn.0254-5071.2023.06.032
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- Article
Development of lentil peptides with potent antioxidant, antihypertensive, and antidiabetic activities along with umami taste.
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- Food Science & Nutrition, 2023, v. 11, n. 6, p. 2974, doi. 10.1002/fsn3.3279
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- Article
优新荔枝品种果实品质风味特征比较.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 6, p. 327, doi. 10.1642-9/j.1009-7848.2023.06.033
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- Article
Optimasi Formula Pempek dengan Penambahan Pasta Isolat Protein Kedelai Berdasarkan Preferensi Konsumen.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2023, v. 34, n. 1, p. 98, doi. 10.6066/jtip.2023.34.1.98
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- Article
Visualization of the relationship between electrogustometry and whole mouth test using multidimensional scaling.
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- Scientific Reports, 2023, v. 13, n. 1, p. 1, doi. 10.1038/s41598-023-35372-5
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- Article
Microbial succession and its effect on the formation of umami peptides during sufu fermentation.
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- Frontiers in Microbiology, 2023, p. 01, doi. 10.3389/fmicb.2023.1181588
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- Article
光催化技术对牡蛎肉杀菌效果及品质的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 202, doi. 10.16429/j.1009-7848.2023.05.021
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- Article
Effect of Controlled Atmosphere Packaging on the Physiology and Quality of Fresh-Cut Dictyophora rubrovolvata.
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- Foods, 2023, v. 12, n. 8, p. 1665, doi. 10.3390/foods12081665
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- Article
Effect of Steaming and Microwave Heating on Taste of Clear Soup with Split-Gill Mushroom Powder.
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- Foods, 2023, v. 12, n. 8, p. 1685, doi. 10.3390/foods12081685
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- Article
A Machine Learning Method to Identify Umami Peptide Sequences by Using Multiplicative LSTM Embedded Features.
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- Foods, 2023, v. 12, n. 7, p. 1498, doi. 10.3390/foods12071498
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- Article
チーズホエイと醤油用酵母の使用が鶏肉発酵調味料の品質特性に与える影響.
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- Nihon Chikusan Gakkaiho, 2023, v. 94, n. 2, p. 219
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- Article
Regulation of the Colour Change of 3D-Printed Mackerel Mince (Scomber scombrus) Based on Purple Potato Powder and Citric Acid.
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- Foods, 2023, v. 12, n. 6, p. 1342, doi. 10.3390/foods12061342
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- Article