Peptides DB
Research-centric peptide and protocol reference hub

Research library

Every indexed study on every peptide in the database, with a machine summary and the numbers that matter pulled out. Filter on the left; the register updates as you go.

2423studies indexed1086with human data145registered trials2091carry a numeric findingLibrarian added 0 studies today
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Physicochemical and sensory properties of croissant snack made from wheat-grasshopper flour.
FGL (FG Loop Peptide) · Journal of food science and technology · 2023 · Observational
Incorporating grasshopper flour into croissants can enhance their nutritional profile, particularly in protein and essential amino acids, but may affect sensory preferences.
Essential amino acids increased to 32.46 g/100 g in enriched croissants compared to 30.8 g/100 g in control samples.
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