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Keyword [Umami]
Result: 21 - 40 | Page: 2 of 4
21. Effect Of Maillard Reaction On Structure And Enzymatic Hydrolysis Of Peanut Protein Isolate
22. Detection And Control Of Histamine-forming Bacteria In Ovalipes Punctatus And Utilization Of By-products
23. Structure Identification And Preparation Of Umami Peptide From Sunflower Protein
24. The High Expression Of Umami Peptide BMP And Its High Density Fermentation
25. Separation And Determination Of The Flavor Peptides And Characteristic Components In Neoboletus Magnificus
26. Study On The Quantitative Detection Method Of Glutamate In Beef Based On Biosensor
27. Optimization Of Explosion Puffing Drying Process For Pleurotus Geesteranus At Variable Temperature And Pressure Difference And Analyze Of Taste Components And Volatile Components
28. Evaluation Of Beef Taste Quality And Detection Of Umami Amino Acids Based On Film Modified Sensors
29. Separation,Identification And Directional Enzymatic Preparation Of Umami Peptides From Soy Sauce
30. Regulation On The Antioxidant System And The Umamit Of The Postharvest Agaricus Bisporus During The Senescence Process
31. Effects Of Amino Acids And Oligopeptides On The Umami Of Soldier Crab Sauce
32. Flavor Characteristics Of Umami Peptides From Meretrix Meretrix (Linnaeus) And Aloididae Aloidi And Their Interactions With Umami Receptor T1R1/T1R3
33. Umami Taste Soy Sauce Prepared By Aspergillus Oryzae Autolysis Under Low Temperature Stress And Isolation And Identification Of Flavor Peptides
34. Researches On Isolation,Purification,Identification And Properties Of Umami Peptides From Kelp
35. Safe Self-inducible Expression And High-density Fermentation Of Soybean Umami Peptide
36. Taste Analysis And Cloning Expression Of Umami Octapeptide
37. Research On The Molecular Mechanism Of Umami Recognition By T1R1-T1R3
38. Study On Sensing Characteristics And Signal Encoding Logic Of Umami Receptors
39. Study On The Differences In Umami Related Taste Compounds Of Coilia Ectenes In Different Month And Construction Of Sensory Evaluation Model
40. Preparation Of A Novel Umami Flavoring By Enzymatic Hydrolyzing Of Corn Protein
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