Effect of heat extraction on water‐soluble taste substances in processing products of chilled large yellow croaker ( Pseudosciaena crocea )

Bioactive potential and structural characterization of sulfated polysaccharides from Bullet tuna ( Auxis Rochei ) by-products

(2018) Mourad Jridi et al.   CARBOHYDRATE POLYMERS

Lipase from liver of seabass ( Lates calcarifer ): Characteristics and the use for defatting of fish skin

(2018) Thanasak Sae-leaw et al.   FOOD CHEMISTRY

A comparative study of the properties and self-aggregation behavior of collagens from the scales and skin of grass carp ( Ctenopharyngodon idella )

(2018) Yaowen Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Quality parameters of black carp ( Mylopharyngodon piceus ) raised in lotic and lentic freshwater systems

(2018) Yves Harimana et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Glutamate heteroreceptor complexes in the brain

(2018) Dasiel O. Borroto-Escuela et al.   Pharmacological Reports

The structure features of umami hexapeptides for the T1R1/T1R3 receptor

(2017) Xiaqin Yu et al.   FOOD CHEMISTRY

Effect of mixed kojis on physiochemical and sensory properties of rapid-fermented fish sauce made with freshwater fish by-products

(2017) Jiuxiang Zhao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Determination of the Free Amino Acid, Organic Acid, and Nucleotide in Commercial Vinegars

(2017) Yan Kong et al.   JOURNAL OF FOOD SCIENCE

Effects of starvation on lipid accumulation and antioxidant response in the right and left lobes of liver in large yellow croaker Pseudosciaena crocea

(2016) Jia-Lang Zheng et al.   ECOLOGICAL INDICATORS

Effects of chitosan combined with nisin treatment on storage quality of large yellow croaker ( Pseudosciaena crocea )

(2016) Guohua Hui et al.   FOOD CHEMISTRY

Nutritive values, flavor amino acids, healthcare fatty acids and flesh quality improved by manganese referring to up-regulating the antioxidant capacity and signaling molecules TOR and Nrf2 in the muscle of fish

(2016) Wei-Dan Jiang et al.   FOOD RESEARCH INTERNATIONAL

Analysis of 10 nucleotides and related compounds in Litopenaeus vannamei during chilled storage by HPLC-DAD

(2016) Wei-Qiang Qiu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification of key umami-related compounds in Yangtze Coilia ectenes by combining electronic tongue analysis with sensory evaluation

(2016) Jun Gong et al.   RSC Advances

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

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

Recovery, viscoelastic and functional properties of Barbel skin gelatine: Investigation of anti-DPP-IV and anti-prolyl endopeptidase activities of generated gelatine polypeptides

(2015) Assaâd Sila et al.   FOOD CHEMISTRY

Nine novel angiotensin I-converting enzyme (ACE) inhibitory peptides from cuttlefish (Sepia officinalis) muscle protein hydrolysates and antihypertensive effect of the potent active peptide in spontaneously hypertensive rats

(2015) Rafik Balti et al.   FOOD CHEMISTRY

Purification and identification of three novel antioxidant peptides from protein hydrolysate of bluefin leatherjacket (Navodon septentrionalis) skin

(2015) Chang-Feng Chi et al.   FOOD RESEARCH INTERNATIONAL

Involvement of multiple taste receptors in umami taste: analysis of gustatory nerve responses in metabotropic glutamate receptor 4 knockout mice

(2015) Keiko Yasumatsu et al.   JOURNAL OF PHYSIOLOGY-LONDON

Umami taste amino acids produced by hydrolyzing extracted protein from tomato seed meal

(2015) Yin Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

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

Application of a voltammetric electronic tongue and near infrared spectroscopy for a rapid umami taste assessment

(2014) Lucia Bagnasco et al.   FOOD CHEMISTRY

Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham

(2014) Roberto Bermúdez et al.   FOOD RESEARCH INTERNATIONAL

Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review

(2012) M. Chalamaiah et al.   FOOD CHEMISTRY

Isolation and identification of flavour peptides from Puffer fish (Takifugu obscurus) muscle using an electronic tongue and MALDI-TOF/TOF MS/MS

(2012) Mei-Xiu Zhang et al.   FOOD CHEMISTRY

Chemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia

(2011) Hela Yaich et al.   FOOD CHEMISTRY

Taste-active Components in Foods, with Concentration on Umami Compounds

(2009) Misako Kawai et al.   JOURNAL OF HEALTH SCIENCE

Nucleotide breakdown products of seer fish (Scomberomorus commerson) steaks stored in O2 scavenger packs during chilled storage

(2008) C.O. Mohan et al.   Innovative Food Science & Emerging Technologies

Identification of ACE-inhibitory peptides in salt-free soy sauce that are transportable across caco-2 cell monolayers

(2007) Xiao-Lin Zhu et al.   PEPTIDES