Evaluation of non-volatile taste components in commercial soy sauces

Determination of sugars, organic acids, aroma components, and carotenoids in grapefruit pulps

(2016) Huiwen Zheng et al.   FOOD CHEMISTRY

Comparison of flavour qualities of three sourced Eriocheir sinensis

(2016) Shuai Wang et al.   FOOD CHEMISTRY

Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system

(2016) Chanvorleak Phat et al.   FOOD CHEMISTRY

Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce

(2016) Mingzhu Zhuang et al.   FOOD CHEMISTRY

Umami and related components in “chilled” pork for the Japanese market

(2016) T.M. Ngapo et al.   MEAT SCIENCE

Proteomic analysis of amino acid metabolism differences between wild and cultivated Panax ginseng

(2016) Hang Sun et al.   Journal of Ginseng Research

Unknown

(2016)   CHEMISTRY-A EUROPEAN JOURNAL

Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide

(2015) Jianbin Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Glutamine Oxidation Maintains the TCA Cycle and Cell Survival during Impaired Mitochondrial Pyruvate Transport

(2014) Chendong Yang et al.   MOLECULAR CELL

Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat

(2013) Maria Dermiki et al.   FOOD CHEMISTRY

Determination and quantification of the kokumi peptide, γ-glutamyl-valyl-glycine, in commercial soy sauces

(2013) Motonaka Kuroda et al.   FOOD CHEMISTRY

Relationships between antioxidant activity and quality indices of soy sauce: an application of multivariate analysis

(2010) Ying Li et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Soy Sauce and Its Umami Taste: A Link from the Past to Current Situation

(2010) Hanifah Nuryani Lioe et al.   JOURNAL OF FOOD SCIENCE