Related references
Note: Only part of the references are listed.Recent insights in flavor-enhancers: Definition, mechanism of action, taste-enhancing ingredients, analytical techniques and the potential of utilization
Athanasia Vasilaki et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)
Current progress in kokumi-active peptides, evaluation and preparation methods: a review
Qian Li et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)
Umami-enhancing effect of typical kokumi-active γ-glutamyl peptides evaluated via sensory analysis and molecular modeling approaches
Juan Yang et al.
FOOD CHEMISTRY (2021)
Key Aspects of Amadori Rearrangement Products as Future Food Additives
Yue Luo et al.
MOLECULES (2021)
Salt, No Salt, or Less Salt for Patients With Heart Failure?
Muhammad Shahzeb Khan et al.
AMERICAN JOURNAL OF MEDICINE (2020)
Savoury and kokumi enhancement increases perceived calories and expectations of fullness in equicaloric beef broths
Claudia S. Tang et al.
FOOD QUALITY AND PREFERENCE (2020)
Maillard Mimetic Food-Grade Synthesis of N-(β-D-Deoxyfructos-1-yl)-L-glutamic Acid and N-(β-D-Deoxyfructos-1-yl)-β-alanyl-L-histidine by a Combination of Lyophilization and Thermal Treatment
Jianan Zhang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Adducts Derived from (-)-Epigallocatechin Gallate-Amadori Rearrangement Products in Aqueous Reaction Systems: Characterization, Formation, and Thermolysis
Junhe Yu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Chemical and Sensory Characteristics of Soy Sauce: A Review
Carmen Diez-Simon et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Identification and taste characteristics of novel umami and umami-enhancing peptides separated from peanut protein isolate hydrolysate by consecutive chromatography and UPLC-ESI-QTOF-MS/MS
Jianan Zhang et al.
FOOD CHEMISTRY (2019)
How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?
Malgorzata Starowicz et al.
FOOD REVIEWS INTERNATIONAL (2019)
New insight into umami receptor, umami/umami-enhancing peptides and their derivatives: A review
Jianan Zhang et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Molecular docking and simulation of the synergistic effect between umami peptides, monosodium glutamate and taste receptor T1R1/T1R3
Yali Dang et al.
FOOD CHEMISTRY (2019)
The umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by Maillard reaction and the analysis of peptide (EP) Maillard products
Jianan Zhang et al.
FOOD RESEARCH INTERNATIONAL (2019)
Sensomics-Based Molecularization of the Taste of Pot-au-Feu, a Traditional Meat/Vegetable Broth
Maximilian Kranz et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Effects of Maillard reaction on bioactivities promotion of anchovy protein hydrolysate: The key role of MRPs and newly formed peptides with basic and aromatic amino acids
Tiantian Zhao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Protective Effect of Bovine Elastin Peptides against Photoaging in Mice and Identification of Novel Antiphotoaging Peptides
Yang Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
The structure features of umami hexapeptides for the T1R1/T1R3 receptor
Xiaqin Yu et al.
FOOD CHEMISTRY (2017)
Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce
Mingzhu Zhuang et al.
FOOD CHEMISTRY (2016)
Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations - A review
Cindy J. Zhao et al.
FOOD RESEARCH INTERNATIONAL (2016)
Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide
Jianbin Liu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Ground Electronic State of Peptide Cation Radicals: A Delocalized Unpaired Electron?
Amy I. Gilson et al.
JOURNAL OF PHYSICAL CHEMISTRY LETTERS (2011)
Molecular mechanism for the umami taste synergism
Feng Zhang et al.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2008)
Taste properties of Maillard-reaction products prepared from 1000 to 5000 Da peptide
Masashi Ogasawara et al.
FOOD CHEMISTRY (2006)
Identification of the taste enhancer alapyridaine in beef broth and evaluation of its sensory impact by taste reconstitution experiments
H Ottinger et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Synthesis and sensory characterization of novel umami-tasting glutamate glycoconjugates
E Beksan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Share Paper
