Taste improvement of Maillard reaction intermediates derived from enzymatic hydrolysates of pea protein

Temporal profile of flavor enhancers MAG, MSG, GMP, and IMP, and their ability to enhance salty taste, in different reductions of sodium chloride

(2020) Renata Abadia Reis Rocha et al.   JOURNAL OF FOOD SCIENCE

Kokumi Taste Active Peptides Modulate Salt and Umami Taste

(2020) Mee-Ra Rhyu et al.   Nutrients

Molecular characteristics of gallocatechin gallate affecting protein glycation

(2020) Xiaqing Wu et al.   FOOD HYDROCOLLOIDS

Novel Amadori and Heyns compounds derived from short peptides found in dried cocoa beans

(2020) Paweł J. Andruszkiewicz et al.   FOOD RESEARCH INTERNATIONAL

Effects of four bamboo derived flavonoids on advanced glycation end products formation in vitro

(2020) Man-yu Lan et al.   Journal of Functional Foods

Timely Addition of Glutathione for Its Interaction with Deoxypentosone To Inhibit the Aqueous Maillard Reaction and Browning of Glycylglycine–Arabinose System

(2019) Siyun Lu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Establishment of new assessment method for the synergistic effect between umami peptides and monosodium glutamate using electronic tongue

(2019) Yali Dang et al.   FOOD RESEARCH INTERNATIONAL

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

(2019) Wenli Wang et al.   FOOD CHEMISTRY

Maize bran feruloylated oligosaccharides inhibited AGEs formation in glucose/amino acids and glucose/BSA models

(2019) Junqing Huang et al.   FOOD RESEARCH INTERNATIONAL

Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses

(2019) Eric Dugat-Bony et al.   FOOD RESEARCH INTERNATIONAL

Aqueous Preparation of Maillard Reaction Intermediate from Glutathione and Xylose and its Volatile Formation During Thermal Treatment

(2019) Fuli Sun et al.   JOURNAL OF FOOD SCIENCE

Glycated Beef Protein Hydrolysates as Sources of Bitter Taste Modifiers

(2019) Chunlei Zhang et al.   Nutrients

Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure–taste relationship

(2019) Yu Fu et al.   FOOD CHEMISTRY

Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate

(2017) Yan Kong et al.   FOOD RESEARCH INTERNATIONAL

Aldosterone concentrations in saliva reflect the duration and severity of depressive episode in a sex dependent manner

(2017) V. Segeda et al.   JOURNAL OF PSYCHIATRIC RESEARCH

Comparison of a descriptive analysis and instrumental measurements (electronic nose and electronic tongue) for the sensory profiling of Korean fermented soybean paste (doenjang )

(2017) Hee Yeon Jung et al.   JOURNAL OF SENSORY STUDIES

Controlled formation of flavor compounds by preparation and application of Maillard reaction intermediate (MRI) derived from xylose and phenylalanine

(2017) Heping Cui et al.   RSC Advances

Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods

(2016) Cécile Rannou et al.   FOOD RESEARCH INTERNATIONAL

Food protein-originating peptides as tastants - Physiological, technological, sensory, and bioinformatic approaches

(2016) Anna Iwaniak et al.   FOOD RESEARCH INTERNATIONAL

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

Modulation of Taste Responsiveness by Angiotensin II

(2015) Noriatsu Shigemura   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Long-term dietary sodium, potassium and fluid intake; exploring potential novel risk factors for renal cell cancer in the Netherlands Cohort Study on diet and cancer

(2013) I A G Deckers et al.   BRITISH JOURNAL OF CANCER

Electronic tongue-based discrimination of Korean rice wines (makgeolli) including prediction of sensory evaluation and instrumental measurements

(2013) Bo-Sik Kang et al.   FOOD CHEMISTRY

Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system

(2013) Karangwa Eric et al.   FOOD RESEARCH INTERNATIONAL

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

Transglutaminase cross-linking effect on sensory characteristics and antioxidant activities of Maillard reaction products from soybean protein hydrolysates

(2012) Na Song et al.   FOOD CHEMISTRY

Inhibiting the color formation by gradient temperature-elevating Maillard reaction of soybean peptide-xylose system based on interaction of l-cysteine and Amadori compounds

(2012) M.G. Huang et al.   JOURNAL OF PEPTIDE SCIENCE

Anti-oxidant, anti-inflammatory and immunomodulating properties of an enzymatic protein hydrolysate from yellow field pea seeds

(2011) Fatou Ndiaye et al.   EUROPEAN JOURNAL OF NUTRITION

Discovery of Salt Taste Enhancing Arginyl Dipeptides in Protein Digests and Fermented Fish Sauces by Means of a Sensomics Approach

(2011) Alexander Schindler et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The good taste of peptides

(2011) Piero A. Temussi   JOURNAL OF PEPTIDE SCIENCE

Identification and Inhibitory Properties of Multifunctional Peptides from Pea Protein Hydrolysate

(2010) Huan Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bitter peptides and bitter taste receptors

(2009) K. Maehashi et al.   CELLULAR AND MOLECULAR LIFE SCIENCES

Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: Further insights into thermal degradation and cross-linking

(2009) Xiaohong Lan et al.   FOOD CHEMISTRY

Effect of Maillard Reacted Peptides on Human Salt Taste and the Amiloride-Insensitive Salt Taste Receptor (TRPV1t)

(2008) Tadayoshi Katsumata et al.   CHEMICAL SENSES