Comprehensive Analysis of Umami Compounds by Ion-Pair Liquid Chromatography Coupled to Mass Spectrometry

Sweet and Umami Taste: Natural Products, Their Chemosensory Targets, and Beyond

(2011) Maik Behrens et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

A proper metabolomics strategy supports efficient food quality improvement: A case study on tomato sensory properties

(2010) Uwe Thissen et al.   FOOD QUALITY AND PREFERENCE

Discovery ofN2-(1-Carboxyethyl)guanosine 5′-Monophosphate as an Umami-Enhancing Maillard-Modified Nucleotide in Yeast Extracts

(2010) Daniel Festring et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Systematic Studies on the Chemical Structure and Umami Enhancing Activity of Maillard-Modified Guanosine 5′-Monophosphates

(2010) Daniel Festring et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A Series of Kokumi Peptides Impart the Long-Lasting Mouthfulness of Matured Gouda Cheese

(2009) Simone Toelstede et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Salt Reduction in Foods Using Naturally Brewed Soy Sauce

(2009) Stefanie Kremer et al.   JOURNAL OF FOOD SCIENCE

New Developments in Umami (Enhancing) Molecules

(2008) Chris Winkel et al.   CHEMISTRY & BIODIVERSITY

Flavour components and antioxidant properties of several cultivated mushrooms

(2008) Shu-Yao Tsai et al.   FOOD CHEMISTRY

Sensomics Mapping and Identification of the Key Bitter Metabolites in Gouda Cheese

(2008) Simone Toelstede et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY