And now, most of the British public is familiar even with Heston Blumentha's molecular gastronomy.(而现在，大多数英国人甚至对赫斯顿·布鲁门塔分子美食学也很熟悉。)
Those were all the molecular states available.(那就是所有可能的分子状态。)
Whereas molecular gastronomy is concerned primarily with the food or "smell" molecules, neurogastronomy is more focused on the receptor molecules and the brain's spatial images for smell.(分子美食学主要关注食物或“气味”分子，而神经美食学更关注受体分子和大脑对气味产生的空间图像。)
Now they are trying to figure out what molecular signaling processes activate those seed-building genes in resurrection plants—and how to reproduce them in crops.(现在他们正试图弄清楚是什么分子信号过程激活了复活植物的种子构建基因——以及如何在作物中复制它们。)
The molecular state.(分子的状态。)
Study the genes of polydactyly and molecular mechanism can help us to know how limbs form and reveal the producing process of limbs.(对控制多趾的相关基因及其分子机制进行研究，有利于我们深入了解多指（趾）畸形的形成机制，揭示肢体发育的过程和机理。)
Elucidating the extrasynaptic NMDA receptors-mediated molecular mechanisms is useful.(阐明突触外NMDA受体参与的分子机制是非常有用的。)
The relatively new discipline of molecular gastronomy, especially, relies on understanding the mechanics of aroma to manipulate flavor for maximum impact.(尤其是分子美食学，它是一门相对较新的学科，依赖于对香气作用机制的理解，从而最大限度地利用香气。)
