Two-stage selective enzymatic hydrolysis generates protein hydrolysates rich in Asn-Pro and Ala-His for enhancing taste attributes of soy sauce

Component Profiling of Soy-Sauce-Like Seasoning Produced from Different Raw Materials

(2020) Tomoyuki Yamana et al.   Metabolites

New insight into umami receptor, umami/umami-enhancing peptides and their derivatives: A review

(2019) Jianan Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Enhancement of Saltiness Perception by Monosodium Glutamate Taste and Soy Sauce Odor: A Near-Infrared Spectroscopy Study

(2018) Takuya Onuma et al.   CHEMICAL SENSES

Generation of bioactive peptides during food processing

(2018) Fidel Toldrá et al.   FOOD CHEMISTRY

Bromelain Kinetics and Mechanism on Myofibril from Golden Pomfret (Trachinotus blochii )

(2018) Xiao Feng et al.   JOURNAL OF FOOD SCIENCE

Effects of Maillard reaction on bioactivities promotion of anchovy protein hydrolysate: The key role of MRPs and newly formed peptides with basic and aromatic amino acids

(2018) Tiantian Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of non-volatile taste components in commercial soy sauces

(2018) Yan Kong et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

1H NMR-based metabolomics profiling and taste of stewed pork-hock in soy sauce

(2018) Yi Yang et al.   FOOD RESEARCH INTERNATIONAL

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

Macroporous resin purification of peptides with umami taste from soy sauce

(2016) Mingzhu Zhuang et al.   FOOD CHEMISTRY

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

(2016) Mingzhu Zhuang et al.   FOOD CHEMISTRY

Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review

(2016) Cindy J. Zhao 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

Analysis of the correlation between dipeptides and taste differences among soy sauces by using metabolomics-based component profiling

(2014) Shinya Yamamoto et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

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 the Umami Enhancing Compounds in Japanese Soy Sauce

(2011) Shu KANEKO et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

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

Soy Sauce and Its Umami Taste: A Link from the Past to Current Situation

(2010) Hanifah Nuryani Lioe et al.   JOURNAL OF FOOD SCIENCE

Analysis of nucleosides and monophosphate nucleotides from mushrooms with reversed-phase HPLC

(2010) Ana Ranogajec et al.   JOURNAL OF SEPARATION SCIENCE

Bitter peptides and bitter taste receptors

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