Analysis of umami taste substances of morel mushroom (Morchella sextelata) hydrolysates derived from different enzymatic systems

Optimisation of ultrasound-assisted enzymatic extraction conditions of umami compounds from fish by-products using the combination of fractional factorial design and central composite design

(2020) Fabrice Bruno Siewe et al.   FOOD CHEMISTRY

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

(2020) Muhamad Nur Ghoyatul Amin et al.   FOOD CHEMISTRY

Umami as an ‘Alimentary’ Taste. A New Perspective on Taste Classification

(2019) Isabella Hartley et al.   Nutrients

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

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

Characterization of flavor active non-volatile compounds in chicken broth and correlated contributing constituent compounds in muscle through sensory evaluation and partial least square regression analysis

(2019) Huan Zhan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Structural characterization, in vitro and in vivo antioxidant activities of a heteropolysaccharide from the fruiting bodies of Morchella esculenta

(2018) Zheng-Nan Cai et al.   CARBOHYDRATE POLYMERS

Identification of a novel umami compound in potatoes and potato chips

(2018) Liyun Zhang et al.   FOOD CHEMISTRY

Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma

(2018) Yu Fu et al.   FOOD CHEMISTRY

Antioxidant activity and sensory characteristics of Maillard reaction products derived from different peptide fractions of soybean meal hydrolysate

(2018) Min Yu et al.   FOOD CHEMISTRY

Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A critical perspective

(2018) Daniel Granato et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Bioactivity-guided isolation and chemical characterization of antiproliferative constituents from morel mushroom ( Morchella esculenta ) in human lung adenocarcinoma cells

(2018) Seoung Rak Lee et al.   Journal of Functional Foods

Isolation and identification of the umami peptides from shiitake mushroom by consecutive chromatography and LC-Q-TOF-MS

(2018) Yan Kong et al.   FOOD RESEARCH INTERNATIONAL

Non-volatile flavour components in Lentinus edodes after hot water blanching and microwave blanching

(2017) Biao Li et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Improved extraction methods for simultaneous recovery of umami compounds from six different mushrooms

(2017) Mahesha M. Poojary et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

A novel method for beef bone protein extraction by lipase-pretreatment and its application in the Maillard reaction

(2016) Shiqing Song 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

Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups

(2016) Toshihide Nishimura 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

Effect of sequential hydrolysis with endo- and exo-peptidase on bitterness properties of wheat gluten hydrolysates

(2016) Bo-Ye Liu et al.   RSC Advances

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

Effects of sequential enzymatic hydrolysis on structural, bioactive and functional properties of Phaseolus lunatus protein isolate

(2014) Erik Polanco-Lugo et al.   Food Science and Technology

Correlation of sensory bitterness in dairy protein hydrolysates: Comparison of prediction models built using sensory, chromatographic and electronic tongue data

(2014) J. Newman et al.   TALANTA

Effect of sterilization methods on ginger flavor beverage assessed by partial least squares regression of descriptive sensory analysis and gas chromatography–mass spectrometry

(2013) Fang Liu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The effect of carbon and nitrogen sources on the formation of sclerotia in Morchella spp.

(2011) Harpreet Kaur Kanwal et al.   ANNALS OF MICROBIOLOGY

Characterization of odor-active compounds of various cherry wines by gas chromatography–mass spectrometry, gas chromatography–olfactometry and their correlation with sensory attributes

(2011) Yunwei Niu et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Kinetics of Enzyme Inhibition and Antihypertensive Effects of Hemp Seed (Cannabis sativa L.) Protein Hydrolysates

(2011) Abraham T. Girgih et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Optimization of enzymatic hydrolysis of Alaska pollock frame for preparing protein hydrolysates with low-bitterness

(2010) Hu Hou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of the carbon source on the growth and lignocellulolytic enzyme production by Morchella esculenta strains

(2008) Leandro Papinutti et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY