相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Research progress in the screening and evaluation of umami peptides
Lulu Qi et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2022)
Isolation and screening of umami peptides from preserved egg yolk by nano-HPLC-MS/MS and molecular docking
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Prediction, molecular docking and identification of novel umami hexapeptides derived from Atlantic cod (Gadus morhua)
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INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)
Taste characteristics and umami mechanism of novel umami peptides and umami-enhancing peptides isolated from the hydrolysates of Sanhuang Chicken
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EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2021)
Identification of novel umami peptides from myosin via homology modeling and molecular docking
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Isolation, characterization and molecular docking of novel umami and umami-enhancing peptides from Ruditapes philippinarum
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FOOD CHEMISTRY (2021)
Characterization and structure-activity relationship of novel umami peptides isolated from Thai fish sauce
Ying Bu et al.
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Ethanol thresholds in water and beer
Gretchen A. Guttman et al.
JOURNAL OF SENSORY STUDIES (2020)
Quantitative verification of the effect of using an umami substance (L-glutamate) to reduce salt intake
Rieko Morita et al.
HYPERTENSION RESEARCH (2020)
Advances in umami taste and aroma of edible mushrooms
Li-bin Sun et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Identification, taste characteristics and molecular docking study of novel umami peptides derived from the aqueous extract of the clam meretrix meretrix Linnaeus
Xuepeng Li et al.
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Comparison of phenolics, antioxidant, and antiproliferative activities of twoHypsizygus marmoreus varieties
Qiuxiong Xu et al.
JOURNAL OF FOOD SCIENCE (2020)
Identification of a novel umami peptide in tempeh (Indonesian fermented and its mechanism to the umami T1R
Muhamad Nur Ghoyatul Amin et al.
FOOD CHEMISTRY (2020)
Seven novel umami peptides from Takifugu rubripes and their taste characteristics
Ziyuan Liu et al.
FOOD CHEMISTRY (2020)
Sensory and structural characterization of umami peptides derived from sunflower seed
Xiaolan Bao et al.
CYTA-JOURNAL OF FOOD (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)
The Science of Salt: Updating the evidence on global estimates of salt intake
Sudhir Raj Thout et al.
JOURNAL OF CLINICAL HYPERTENSION (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)
Integrated Metabolomics and Transcriptomics Unravel the Metabolic Pathway Variations for Different Sized Beech Mushrooms
Su Young Son et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (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)
Isolation and identification of the umami peptides from shiitake mushroom by consecutive chromatography and LC-Q-TOF-MS
Yan Kong et al.
FOOD RESEARCH INTERNATIONAL (2019)
Characterization, antioxidant and antiinflammation of mycelia selenium polysaccharides from Hypsizygus marmoreus SK-03
Min Liu et al.
CARBOHYDRATE POLYMERS (2018)
Consumer acceptance of reformulated food products: A systematic review and meta-analysis of salt-reduced foods
Rachael Jaenke et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)
Novel Umami Ingredients: Umami Peptides and Their Taste
Yin Zhang et al.
JOURNAL OF FOOD SCIENCE (2017)
Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce
Mingzhu Zhuang et al.
FOOD CHEMISTRY (2016)
Discovery of potential novel microsomal triglyceride transfer protein inhibitors via virtual screening of pharmacophore modelling and molecular docking
Ludi Jiang et al.
MOLECULAR SIMULATION (2016)
Reduction of sodium content in spicy soups using monosodium glutamate
Selamat Jinap et al.
FOOD & NUTRITION RESEARCH (2016)
Evaluation of Beef by Electronic Tongue System TS-5000Z: Flavor Assessment, Recognition and Chemical Compositions According to Its Correlation with Flavor
Xinzhuang Zhang et al.
PLOS ONE (2015)
Interaction Between Umami Peptide and Taste Receptor T1R1/T1R3
Yali Dang et al.
CELL BIOCHEMISTRY AND BIOPHYSICS (2014)
A novel glycoprotein from mushroom Hypsizygus marmoreus (Peck) Bigelow with growth inhibitory effect against human leukaemic U937 cells
Pei-Feng Tsai et al.
FOOD CHEMISTRY (2013)
Involvement of the Calcium-sensing Receptor in Human Taste Perception
Takeaki Ohsu et al.
JOURNAL OF BIOLOGICAL CHEMISTRY (2010)
Performance qualification of an electronic tongue based on ICH guideline Q2
Katharina Woertz et al.
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS (2010)
Composition and non-volatile taste components of Hypsizigus marmoreus
Yu-Ling Lee et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
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)
Identification of small peptides generated in Spanish dry-cured ham
MA Sentandreu et al.
JOURNAL OF FOOD SCIENCE (2003)
Characterization of an intense bitter-tasting 1H,4H-quinolizinium-7-olate by application of the taste dilution analysis, a novel bioassay for the screening and identification of taste-active compounds in foods
O Frank et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
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