Results 111 to 120 of about 884,551 (187)

Flavor improvement of enzymatic oyster juice by sequential heating through the accumulation of free amino acids and volatile flavor compounds. [PDF]

Front Nutr
Wang J, Chen T, Jiang Y, Li C, Hou J, Huang X.   +5 more
europepmc   +1 more source

Integrated metabolomics and molecular docking reveal fermentation-dependent flavonoid transformation and bitterness attenuation in <i>Eucommia ulmoides</i> dark tea. [PDF]

Food Chem X
Zhou J, Liu H, Sun X, Yang J.
europepmc   +1 more source

Predicting food taste with bound-driven optimization. [PDF]

Curr Res Food Sci
Tagkopoulos P, Sfondilis D, Tagkopoulos I, Zohdi T.   +3 more
europepmc   +1 more source

Taste Modulation by Umami Compounds: Mechanisms, Sensor-Based Evaluation, and Pharmaceutical Applications in Bitterness Suppression. [PDF]

Sensors (Basel)
Uchida T, Onodera T, Jiang Z, Toko K.
europepmc   +1 more source

Bitter-Sweet Democracy?: Analyzing citizens' resentment towards politics in Belgium (PDF)

Discussions about the ‘crisis of representative democracy’ have dominated scholarly and public discourse for some time now. But what does this phrase actually entail, and what is its relevance today?
Karen Celis (17919611), Louise Knops (19809546), Heidi Mercenier (19809549), Virginie Van Ingelgom (14380497), François Randour (8421939)   +4 more
core  

<i>Momordica charantia</i> L.: Nutritional Composition, Advanced Extraction Methods, Phytochemistry, Molecular Mechanisms and Industrial Applications. [PDF]

Antioxidants (Basel)
Abbas A, Tabassum I, Vohra S, Weiskirchen R, Shoukat A, Afzal MK, Ijaz A, Anees N, Chaudhary AA, Alhudhaibi AM.   +9 more
europepmc   +1 more source

Structure-Activity Relationship of the Bitterness Inhibitor Ferulic Acid

Shipin Kexue
This study aims to investigate the influence of the carboxyl substituent groups and the carbon chain length of acrylic acid of ferulic acid (FA) on its bitterness inhibitory effect. Molecular dynamics simulations were employed to analyze the conformational differences in the interaction between bitter taste receptors and bitterness inhibitors ...
openaire   +1 more source

Enhancing Consumer Acceptance of Cricket (<i>Acheta domesticus</i>) Protein Hydrolysate Through ProteAX-Mediated Enzymatic Hydrolysis to Improve Techno-Functional and Organoleptic Properties. [PDF]

Food Sci Nutr
Fetriyuna F, Nushrotina R, Iwansyah AC, Sukri N, Purwestri RC.   +4 more
europepmc   +1 more source

Liver-Derived Peptides from Livestock Processing By-Products: Insights into Generation, Bioactivity, and Taste Properties. [PDF]

Foods
Chen Z, Abdullah AH, Wu W, Fu Y.
europepmc   +1 more source

AMINO ACID COMPOSITION OF BITTER ALMOND SEEDS

Universum:Chemistry & biology
Dilovar Karimova, Xilola Burxanova
openaire   +1 more source