Related references
Note: Only part of the references are listed.Identification of novel umami peptides from Boletus edulis and its mechanism via sensory analysis and molecular simulation approaches
Shiqing Song et al.
FOOD CHEMISTRY (2023)
Isolation, taste characterization and molecular docking study of novel umami peptides from Lactarius volemus (Fr.)
Qiulian Shen et al.
FOOD CHEMISTRY (2023)
Novel umami peptide from Hypsizygus marmoreus hydrolysate and molecular docking to the taste receptor T1R1/T1R3
Jincui Chang et al.
FOOD CHEMISTRY (2023)
Identification, taste characterization, and molecular docking study of a novel microbiota-derived umami peptide
Feiyu An et al.
FOOD CHEMISTRY (2023)
Quality assessment of royal jelly based on physicochemical properties and flavor profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue analyses
Lili Chen et al.
FOOD CHEMISTRY (2023)
In-silico investigation of umami peptides with receptor T1R1/T1R3 for the discovering potential targets: A combined modeling approach
Wenli Wang et al.
BIOMATERIALS (2022)
Combination of untargeted metabolomics approach and molecular networking analysis to identify unique natural components in wild Morchella sp. by UPLC-Q-TOF-MS
Xiaoyan Zhao et al.
FOOD CHEMISTRY (2022)
Mechanisms of umami taste perception: From molecular level to brain imaging
Ben Wu et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)
Research progress in the screening and evaluation of umami peptides
Lulu Qi et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2022)
Effect of beef tallow, phospholipid and microwave combined ultrasonic pretreatment on Maillard reaction of bovine bone enzymatic hydrolysate
Zhiliang Zheng et al.
FOOD CHEMISTRY (2022)
Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS
Li Liang et al.
FOOD CHEMISTRY (2022)
Characterization of novel umami-active peptides from Stropharia rugoso-annulata mushroom and in silico study on action mechanism
Wanchao Chen et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2022)
Characteristics of umami peptides identified from porcine bone soup and molecular docking to the taste receptor T1R1/T1R3
Li Liang et al.
FOOD CHEMISTRY (2022)
Protein Hydrolysates from Pleurotus geesteranus Modified by Bacillus amyloliquefaciens γ-Glutamyl Transpeptidase Exhibit a Remarkable Taste-Enhancing Effect
Xiaozhou Xia et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2022)
Polysaccharide extracted from Morchella esculenta inhibits carrageenan-induced thrombosis in mice
Guilan Chen et al.
JOURNAL OF FUNCTIONAL FOODS (2022)
Protein Hydrolysates from Pleurotus geesteranus Modified by Bacillus amyloliquefaciens gamma-Glutamyl Transpeptidase Exhibit a Remarkable Taste-Enhancing Effect
Xiaozhou Xia et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2022)
Analysis of umami taste substances of morel mushroom (Morchella sextelata) hydrolysates derived from different enzymatic systems
Juan Gao et al.
FOOD CHEMISTRY (2021)
Isolation, characterization and molecular docking of novel umami and umami-enhancing peptides from Ruditapes philippinarum
Yue Zhang et al.
FOOD CHEMISTRY (2021)
Characterization and structure-activity relationship of novel umami peptides isolated from Thai fish sauce
Ying Bu et al.
FOOD & FUNCTION (2021)
Analysis of flavor-related compounds in four edible wild mushroom soups
Wen Xun et al.
MICROCHEMICAL JOURNAL (2020)
Seven novel umami peptides from Takifugu rubripes and their taste characteristics
Ziyuan Liu et al.
FOOD CHEMISTRY (2020)
Identification of umami-tasting peptides from Volvariella volvacea using ultra performance liquid chromatography quadrupole time-of-flight mass spectrometry and sensory-guided separation techniques
Xiaodong Xu et al.
JOURNAL OF CHROMATOGRAPHY A (2019)
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)
New insight into umami receptor, umami/umami-enhancing peptides and their derivatives: A review
Jianan Zhang et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Physicochemical and sensory variables of Maillard reaction products obtained from Takifugu obscurus muscle hydrolysates
Wenli Wang 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)
Identification and characterization of flavor precursor peptide from beef enzymatic hydrolysate by Maillard reaction
Le Kang et al.
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2019)
Improvement of Biological Activity of Morchella esculenta Protein Hydrolysate by Microwave-Assisted Selenization
Qiang Zhang et al.
JOURNAL OF FOOD SCIENCE (2019)
Antioxidant activity and sensory characteristics of Maillard reaction products derived from different peptide fractions of soybean meal hydrolysate
Min Yu et al.
FOOD CHEMISTRY (2018)
Taste, umami-enhance effect and amino acid sequence of peptides separated from silkworm pupa hydrolysate
Zilin Yu et al.
FOOD RESEARCH INTERNATIONAL (2018)
Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate
Xiao Chen et al.
MOLECULES (2018)
Heating and cysteine effect on physicochemical and flavor properties of soybean peptide Maillard reaction products
Zuoyong Zhang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Biophysical and functional characterization of the N-terminal domain of the cat T1R1 umami taste receptor expressed in Escherichia coli
Christine Belloir et al.
PLOS ONE (2017)
Dietary Impact of Adding Potassium Chloride to Foods as a Sodium Reduction Technique
Leo van Buren et al.
NUTRIENTS (2016)
L-Theanine elicits umami taste via the T1R1+T1R3 umami taste receptor
Masataka Narukawa et al.
AMINO ACIDS (2014)
Isolation and identification of flavour peptides from Puffer fish (Takifugu obscurus) muscle using an electronic tongue and MALDI-TOF/TOF MS/MS
Mei-Xiu Zhang et al.
FOOD CHEMISTRY (2012)
Software News and Update AutoDock Vina: Improving the Speed and Accuracy of Docking with a New Scoring Function, Efficient Optimization, and Multithreading
Oleg Trott et al.
JOURNAL OF COMPUTATIONAL CHEMISTRY (2010)
Glutamate: from discovery as a food flavor to role as a basic taste (umami)
Kenzo Kurihara
AMERICAN JOURNAL OF CLINICAL NUTRITION (2009)
Nonvolatile taste components of Grifola frondosa, Morchella esculenta and Termitomyces albuminosus mycelia
Shu-Yao Tsai et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2006)
Effect of end-point temperature and degree of doneness on sensory and instrumental flavor profile of beefsteaks
CL Lorenzen et al.
JOURNAL OF FOOD SCIENCE (2005)