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1.
The Impact of Food Additives on the Abundance and Composition of Gut Microbiota.
Molecules
; 28(2)2023 Jan 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-36677689
2.
Electronic tongue, proton-transfer-reaction mass spectrometry, spectral analysis, and molecular docking characterization for determining the effect of α-amylase on flavor perception.
Food Res Int
; 181: 114078, 2024 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-38448095
3.
Development of an Effective Protocol for Evaluating the Saltiness Intensity Enhancement of Umami Compounds.
J Agric Food Chem
; 71(1): 700-709, 2023 Jan 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-36534057
4.
Nutritional Values and Bio-Functional Properties of Fungal Proteins: Applications in Foods as a Sustainable Source.
Foods
; 12(24)2023 Dec 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-38137192
5.
Decoding the Effect of Age on the Taste Perception of Chicken Breast Soup Based on LC-QTOF-MS/MS Combined with a Chemometric Approach.
Foods
; 12(3)2023 Feb 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-36766202
6.
Molecular mechanisms of caramel-like odorant-olfactory receptor interactions based on a computational chemistry approach.
Food Res Int
; 171: 113063, 2023 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-37330856
7.
Optimization of beef broth processing technology and isolation and identification of flavor peptides by consecutive chromatography and LC-QTOF-MS/MS.
Food Sci Nutr
; 8(8): 4463-4471, 2020 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-32884726
8.
Comparison of taste components in stewed beef broth under different conditions by means of chemical analyzed.
Food Sci Nutr
; 8(2): 955-964, 2020 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-32148804
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