Investigation of umami and kokumi taste-active components in bovine bone marrow extract produced during enzymatic hydrolysis and Maillard reaction

Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate

(2017) Yan Kong et al.   FOOD RESEARCH INTERNATIONAL

Sensor-array-based evaluation and grading of beef taste quality

(2017) Yunxiu Han et al.   MEAT SCIENCE

Angiotensin I–converting enzyme–inhibitory peptides from bovine collagen: insights into inhibitory mechanism and transepithelial transport

(2016) Yu Fu et al.   FOOD RESEARCH INTERNATIONAL

Analyzing a dipeptide library to identify human dipeptidyl peptidase IV inhibitor

(2015) Vu Thi Tuyet Lan et al.   FOOD CHEMISTRY

Discovery of kokumi peptide from yeast extract by LC-Q-TOF-MS/MS and sensomics approach

(2015) Jianbin Liu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Comparison of umami taste peptides in water-soluble extractions of Jinhua and Parma hams

(2015) Yali Dang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of a novel method for hot-pressure extraction of protein from chicken bone and the effect of enzymatic hydrolysis on the extracts

(2014) Xian-bing Dong et al.   FOOD CHEMISTRY

LC–MS/MS coupled with QSAR modeling in characterising of angiotensin I-converting enzyme inhibitory peptides from soybean proteins

(2013) Yuchen Gu et al.   FOOD CHEMISTRY

Dipeptidyl peptidase IV inhibitory peptides generated in Spanish dry-cured ham

(2013) Marta Gallego et al.   MEAT SCIENCE

Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS

(2012) Guowan Su et al.   FOOD CHEMISTRY

Kokumi Substances, Enhancers of Basic Tastes, Induce Responses in Calcium-Sensing Receptor Expressing Taste Cells

(2012) Yutaka Maruyama et al.   PLoS One

Functional and bioactive properties of collagen and gelatin from alternative sources: A review

(2011) M.C. Gómez-Guillén et al.   FOOD HYDROCOLLOIDS

Oxygen radical absorbance capacity of peptides from egg white protein ovotransferrin and their interaction with phytochemicals

(2010) Wu-Yang Huang 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

Identification and Inhibitory Properties of Multifunctional Peptides from Pea Protein Hydrolysate

(2010) Huan Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of umami-taste active components in the pileus and stipe of pine-mushrooms (Tricholoma matsutake Sing.) of different grades

(2009) In Hee Cho et al.   FOOD CHEMISTRY

Involvement of the Calcium-sensing Receptor in Human Taste Perception

(2009) Takeaki Ohsu et al.   JOURNAL OF BIOLOGICAL CHEMISTRY

Application of at-line two-dimensional liquid chromatography–mass spectrometry for identification of small hydrophilic angiotensin I-inhibiting peptides in milk hydrolysates

(2008) Chris J. van Platerink et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

MSG intake suppresses weight gain, fat deposition, and plasma leptin levels in male Sprague–Dawley rats

(2008) Takashi Kondoh et al.   PHYSIOLOGY & BEHAVIOR