Basic taste characteristics of flavor material from cultured Takifugu obscurus by‐products

Sensory-Guided Analysis of Key Taste-Active Compounds in Pufferfish (Takifugu obscurus)

(2019) Ninglong Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Umami and bitterness profile of enzymatic protein hydrolysates from cultured Takifugu obscurus by-products

(2019) Yunfeng Yang et al.   Journal of Food Measurement and Characterization

Physicochemical and sensory variables of Maillard reaction products obtained from Takifugu obscurus muscle hydrolysates

(2019) Wenli Wang et al.   FOOD CHEMISTRY

Progresses on processing methods of umami substances: A review

(2019) Yonggan Zhao et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Preparation of Maillard reaction flavor additive from germinated wheat and its effect on bread quality

(2018) Fengfeng Wu et al.   CEREAL CHEMISTRY

Antioxidant activity and sensory characteristics of Maillard reaction products derived from different peptide fractions of soybean meal hydrolysate

(2018) Min Yu et al.   FOOD CHEMISTRY

Effect of acid deamidation-alcalase hydrolysis induced modification on functional and bitter-masking properties of wheat gluten hydrolysates

(2018) Wenmeng He et al.   FOOD CHEMISTRY

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

(2017) Xiaqin Yu 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

Umami–bitter interactions: The suppression of bitterness by umami peptides via human bitter taste receptor

(2015) Min Jung Kim et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

Identification, characterization and functional analysis of anti-apoptotic protein BCL-2-like gene from pufferfish, Takifugu obscurus, responding to bacterial challenge

(2015) Chang-Hong Cheng et al.   FISH PHYSIOLOGY AND BIOCHEMISTRY

Determination of Recognition Threshold and Just Noticeable Difference in the Sensory Perception of Pungency ofZanthoxylum bangeanum

(2015) Lu-Lu Zhang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Monitoring the sensory quality of canned white asparagus through cluster analysis

(2015) Inés Arana et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Human Taste and Umami Receptor Responses to Chemosensorica Generated by Maillard-type N2-Alkyl- and N2-Arylthiomethylation of Guanosine 5′-Monophosphates

(2014) Barbara Suess et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metabolic Profiling Approach To Explore Compounds Related to the Umami Intensity of Soy Sauce

(2014) Kazuki Shiga et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of nutritional composition of farmed pufferfish muscles among Fugu obscurus, Fugu flavidus and Fugu rubripes

(2012) Ning-ping Tao et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Protein profiling analysis of skeletal muscle of a pufferfish, Takifugu rubripes

(2009) Jian Lu et al.   MOLECULAR BIOLOGY REPORTS

An electronic tongue taste evaluation: Identification of goat milk adulteration with bovine milk

(2008) L.A. Dias et al.   SENSORS AND ACTUATORS B-CHEMICAL