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Quantitation of Key Antioxidants and Their Contribution to the Oxidative Stability of Beer
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Screening of a Microbial Culture Collection: Empowering Selection of Starters for Enhanced Sensory Attributes of Pea-Protein-Based Beverages
Journal of Agricultural and Food Chemistry
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Sensoproteomic Characterization of Lactobacillus Johnsonii-Fermented Pea Protein-Based Beverage: A Promising Strategy for Enhancing Umami and Kokumi Sensations while Mitigating Bitterness
Journal of Agricultural and Food Chemistry
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Human Sensory, Taste Receptor, and Quantitation Studies on Kaempferol Glycosides Derived from Rapeseed/Canola Protein Isolates
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Linalool, 1,8‐Cineole, and Eugenol Transfer from a Curry Dish into Human Urine
Molecular Nutrition & Food Research
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68
1
Exploring the Relationships Between Bacterial Community, Taste-Enhancing Peptides and Aroma in Thai Fermented Fish (Pla-ra)
Journal of Agricultural and Food Chemistry
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Exploring the Relationships Between Bacterial Community, Taste-Enhancing Peptides and Aroma in Thai Fermented Fish (Pla-ra)
Journal of Agricultural and Food Chemistry
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72
18
10558-10569
Enrichment and Quantitation of Dipeptidyl Peptidase IV Inhibitory Peptides in Quinoa upon Systematic Malting
Journal of Agricultural and Food Chemistry
2024
72
20
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