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Keyword [Umami]
Result: 61 - 80 | Page: 4 of 5
61. The Separation And Purification Of Umami Peptides From White Hypsizygus Marmoreu And The Study Of Its Taste Characteristic
62. Study On The Construction Of The Evaluation System Of Umami Peptide In Fish Sauce
63. Flavor Properties And Mechanism Of Umami Peptides Extracted From Tilapia Mandibles
64. Enzyme Synthesis Of N-Acetyl-Amino Acid And N-Acetyl-Dipeptide,Appliation And Umami-Enhancing Mechanism Evaluation
65. Study On Umami Properties And Flavor Formation Mechanism Of The Maillard Reaction Obtained From Enzymatic Hydrolysate Of Pleurotus Citrinopileatus
66. Mechanism Of The Interaction Between Meat Essence And Umami Compounds On Umami Perception
67. Research On The Formation Factors And Quantitative Evaluation Of The Umami And Sweet Flavor Of Keemun Black Tea
68. Study On Preparation And Application Characteristics Of Soybean Meal Umami Peptide
69. Prepared The Meat Flavour From Pea Protein And Its Application In Plant-Based Meat
70. Study On Formula And Processing Technology Of Specially Umami Concentrated Chicken Soup
71. Research On The Detection Method Of Mandarin Fish Umami Intensity Based On FT-IR
72. Study On The Umami Characteristics And Stability Of Sunflower Seed Peptides
73. Umami Polypeptide Detection System Targeting The Human T1R1 Receptor And Its Taste-Presenting Mechanism
74. Investigation Of Umami Taste Substances From Antarctic Krill
75. Comparison Of Flavor Compouds Of Chicken/Soybean Oligopeptides And Purification And Application Of Umami-flavored Peptides
76. Study On Characteristic Taste Substances And Isolation And Identification Of Key Umami Peptides In Preserved Egg Yolk
77. Screening Of Multifunctional Umami Peptides From Stropharia Rugosoannulata Based On Computer Simulation And SPR Sensing Strategy And Analysis Of Its Active Molecular Mechanism
78. Rapid Quantitative Detection Method Of Umami Substances And Quality Analysis During Sufu Fermentation
79. Preparation Of Chicken Flavor Base By Enzymatic Hydrolysis And Its Flavor Formation Mechanism
80. Preparation Of Maillard Reaction Intermediates Of Salt-reducing Soybean Peptide And Their Processing Flavor Formation
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