Identification of a novel umami peptide in tempeh (Indonesian fermented soybean) and its binding mechanism to the umami receptor T1R

Understanding the molecular mechanism of umami recognition by T1R1-T1R3 using molecular dynamics simulations

(2019) Hai Liu et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

Molecular docking and simulation of the synergistic effect between umami peptides, monosodium glutamate and taste receptor T1R1/T1R3

(2018) Yali Dang et al.   FOOD CHEMISTRY

Umami compounds present in low molecular umami fractions of asam sunti – A fermented fruit of Averrhoa bilimbi L.

(2018) Annisa Istiqamah et al.   FOOD CHEMISTRY

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

(2017) Xiaqin Yu et al.   FOOD CHEMISTRY

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

(2016) Mingzhu Zhuang et al.   FOOD CHEMISTRY

Novel Umami Ingredients: Umami Peptides and Their Taste

(2016) Yin Zhang et al.   JOURNAL OF FOOD SCIENCE

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

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

Umami the Fifth Basic Taste: History of Studies on Receptor Mechanisms and Role as a Food Flavor

(2015) Kenzo Kurihara   Biomed Research International

ZDOCK server: interactive docking prediction of protein-protein complexes and symmetric multimers

(2014) B. G. Pierce et al.   BIOINFORMATICS

Interaction Between Umami Peptide and Taste Receptor T1R1/T1R3

(2014) Yali Dang et al.   CELL BIOCHEMISTRY AND BIOPHYSICS

Effect of soybean processing on content and bioaccessibility of folate, vitamin B12 and isoflavones in tofu and tempe

(2013) Haizhen Mo 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

A novel angiotensin converting enzyme inhibitory peptide derived from proteolytic digest of Chinese soft-shelled turtle egg white proteins

(2013) Reynetha D.S. Rawendra et al.   Journal of Proteomics

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

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

Umami taste characteristics of water extract of Doenjang, a Korean soybean paste: Low-molecular acidic peptides may be a possible clue to the taste

(2011) Mee-Ra Rhyu et al.   FOOD CHEMISTRY

Accelerating Protein Docking in ZDOCK Using an Advanced 3D Convolution Library

(2011) Brian G. Pierce et al.   PLoS One

Binding of glutamate to the umami receptor

(2010) J.J. López Cascales et al.   BIOPHYSICAL CHEMISTRY

(PS)2-v2: template-based protein structure prediction server

(2009) Chih-Chieh Chen et al.   BMC BIOINFORMATICS

Role of protein surface charge in monellin sweetness

(2008) Wei-Feng Xue et al.   BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS

PBEQ-Solver for online visualization of electrostatic potential of biomolecules

(2008) Sunhwan Jo et al.   NUCLEIC ACIDS RESEARCH

Molecular mechanism for the umami taste synergism

(2008) F. Zhang et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA