Quantification and in silico analysis of taste dipeptides generated during dry-cured ham processing

Sensitive untargeted identification of short hydrophilic peptides by high performance liquid chromatography on porous graphitic carbon coupled to high resolution mass spectrometry

(2019) Susy Piovesana et al.   JOURNAL OF CHROMATOGRAPHY A

BIOPEP-UWM Database of Bioactive Peptides: Current Opportunities

(2019) Minkiewicz et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Sensory properties and metabolomic profiles of dry-cured ham during the ripening process

(2019) Masahiro Sugimoto et al.   FOOD RESEARCH INTERNATIONAL

Structural characteristics of food protein-originating di- and tripeptides using principal component analysis

(2018) Anna Iwaniak et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Understanding the nature of bitter-taste di- and tripeptides derived from food proteins based on chemometric analysis

(2018) Anna Iwaniak et al.   JOURNAL OF FOOD BIOCHEMISTRY

Changes in the Profiles of Metabolites Originating from Protein Degradation During Ripening of Dry Cured Ham

(2017) Kristin Fløgstad Degnes et al.   Food and Bioprocess Technology

Separation and identification of peptides from dry-cured Jinhua ham

(2017) Chao-Zhi Zhu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Taste-active peptides and amino acids of pork meat as components of dry-cured meat products: An in-silico study

(2017) Paulina Kęska et al.   JOURNAL OF SENSORY STUDIES

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

Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview

(2015) Dashmaa Dashdorj et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Titin-derived peptides as processing time markers in dry-cured ham

(2015) Marta Gallego et al.   FOOD CHEMISTRY

Proteolysis and Flavor Characteristics of Serrano Ham Processed under Different Ripening Temperature Conditions

(2015) Ana del Olmo 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

PEP Search in MyCompoundID: Detection and Identification of Dipeptides and Tripeptides Using Dimethyl Labeling and Hydrophilic Interaction Liquid Chromatography Tandem Mass Spectrometry

(2014) Yanan Tang et al.   ANALYTICAL CHEMISTRY

Interaction Between Umami Peptide and Taste Receptor T1R1/T1R3

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

AllerTOP v.2—a server for in silico prediction of allergens

(2014) Ivan Dimitrov et al.   JOURNAL OF MOLECULAR MODELING

In Silico Approach for Predicting Toxicity of Peptides and Proteins

(2013) Sudheer Gupta et al.   PLoS One

Proteolysis follow-up in dry-cured meat products through proteomic approaches

(2012) Leticia Mora et al.   FOOD RESEARCH INTERNATIONAL

Retention and selectivity of stationary phases for hydrophilic interaction chromatography

(2011) Yong Guo et al.   JOURNAL OF CHROMATOGRAPHY A

The good taste of peptides

(2011) Piero A. Temussi   JOURNAL OF PEPTIDE SCIENCE

Hydrophilic Interaction Chromatography (HILIC) in the Analysis of Relevant Quality and Safety Biochemical Compounds in Meat, Poultry and Processed Meats

(2010) Leticia Mora et al.   Food Analytical Methods

Bitter peptides and bitter taste receptors

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

The advantages of ESI-MS detection in conjunction with HILIC mode separations: Fundamentals and applications

(2008) Hien P. Nguyen et al.   JOURNAL OF SEPARATION SCIENCE