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1.
Reduction of sodium chloride: a review.
J Sci Food Agric
; 102(10): 3931-3939, 2022 Aug 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-35266156
2.
Sensory attribute and antioxidant capacity of Maillard reaction products from enzymatic hydrolysate of bovine bone marrow extract.
J Food Sci Technol
; 57(5): 1786-1797, 2020 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-32327789
3.
The dual functions of flavor and antioxidant potential of porcine bone marrow extract (PBME).
J Food Sci Technol
; 56(7): 3239-3253, 2019 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-31274891
4.
Widely targeted metabolomic approach reveals dynamic changes in non-volatile and volatile metabolites of peanuts during roasting.
Food Chem
; 412: 135577, 2023 Jun 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-36716629
5.
Characterization of odor-active compounds in moso bamboo (Phyllostachys pubescens Mazel) leaf via gas chromatography-ion mobility spectrometry, one- and two-dimensional gas chromatography-olfactory-mass spectrometry, and electronic nose.
Food Res Int
; 152: 110916, 2022 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-35181087
6.
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.
Food Chem
; 388: 132993, 2022 Sep 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-35447578
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