Umami potential of fermented beverages: sake, wine, champagne, and beer

Ultrasound-assisted processing of Chlorella vulgaris for enhanced protein extraction

(2020) Gunda Hildebrand et al.   JOURNAL OF APPLIED PHYCOLOGY

Umami taste, free amino acid composition, and volatile compounds of brown seaweeds

(2018) Ole G. Mouritsen et al.   JOURNAL OF APPLIED PHYCOLOGY

Effects of boiling, ultra-high temperature and high hydrostatic pressure on free amino acids, flavor characteristics and sensory profiles in Chinese rice wine

(2018) Yijin Yang et al.   FOOD CHEMISTRY

A UHPLC method for the simultaneous analysis of biogenic amines, amino acids and ammonium ions in beer

(2017) Begoña Redruello et al.   FOOD CHEMISTRY

N,S,O-Heterocycles in Aged Champagne Reserve Wines and Correlation with Free Amino Acid Concentrations

(2017) Nicolas Le Menn et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Taste buds: cells, signals and synapses

(2017) Stephen D. Roper et al.   NATURE REVIEWS NEUROSCIENCE

Aroma–taste interactions between a model cheese aroma and five basic tastes in solution

(2013) Jun Niimi et al.   FOOD QUALITY AND PREFERENCE

Molecular mechanism of the allosteric enhancement of the umami taste sensation

(2012) Ole G. Mouritsen et al.   FEBS Journal

Flavor network and the principles of food pairing

(2011) Yong-Yeol Ahn et al.   Scientific Reports

Evaluation of the Umami Taste Intensity of Green Tea by a Taste Sensor

(2008) Nobuyuki Hayashi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of free amino acids in beers: A comparison of Czech and foreign brands

(2008) Ivana Kabelová et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

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