Extraction and analysis of free amino acids and 5′-nucleotides, the key contributors to the umami taste of seaweed

Umami free amino acids in edible green, red, and brown seaweeds from the Portuguese seashore

(2020) Jelena Milinovic et al.   JOURNAL OF APPLIED PHYCOLOGY

Determination of free amino acids, organic acids, and nucleotides in 29 elegant spices

(2020) Wen Duan et al.   Food Science & Nutrition

Improved HPLC-method for estimation and correction of amino acid losses during hydrolysis of unknown samples

(2018) Anne Lamp et al.   ANALYTICAL BIOCHEMISTRY

Seaweeds from the Portuguese coast as a source of proteinaceous material: Total and free amino acid composition profile

(2018) Elsa Ferreira Vieira et al.   FOOD CHEMISTRY

Effect of extraction methods on the chemical components and taste quality of green tea extract

(2018) Yong-Quan Xu et al.   FOOD CHEMISTRY

A comparative study of ultra-sonication and agitation extraction techniques on bioactive metabolites of green tea extract

(2018) Protiva Rani Das et al.   FOOD CHEMISTRY

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

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

Structural characterization of calcium glycinate, magnesium glycinate and zinc glycinate

(2017) Li-Hui Yin et al.   Journal of Innovative Optical Health Sciences

Prospects and challenges for industrial production of seaweed bioactives

(2015) Jeff T. Hafting et al.   JOURNAL OF PHYCOLOGY

Chemical composition, antioxidant activity and sensory evaluation of five different species of brown edible seaweeds

(2014) I. Peinado et al.   FOOD RESEARCH INTERNATIONAL

A versatile method for simultaneous stable carbon isotope analysis of DNA and RNA nucleotides by liquid chromatography/isotope ratio mass spectrometry

(2014) Tanja C. W. Moerdijk-Poortvliet et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Rapid determination of nucleosides, nucleobases and free amino acids in brown seaweeds using ultra-performance liquid chromatography coupled with triple quadrupole mass spectrometry

(2013) Yan Cao et al.   JOURNAL OF APPLIED PHYCOLOGY

Gustatory sensation of l- and d-amino acids in humans

(2012) Misako Kawai et al.   AMINO ACIDS

Variation in the chemical composition of Capsosiphon fulvescens with area and during the harvest period

(2012) Sang-Mi Sun et al.   JOURNAL OF APPLIED PHYCOLOGY

Variability of human saliva composition: Possible relationships with fat perception and liking

(2011) Eric Neyraud et al.   ARCHIVES OF ORAL BIOLOGY

Heart Health Peptides from Macroalgae and Their Potential Use in Functional Foods

(2011) Ciarán Fitzgerald et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

BIOACTIVE PROTEINS, PEPTIDES, AND AMINO ACIDS FROM MACROALGAE1

(2011) Pádraigín A. Harnedy et al.   JOURNAL OF PHYCOLOGY

Isolation and desalting with cation-exchange chromatography for compound-specific nitrogen isotope analysis of amino acids: application to biogeochemical samples

(2010) Yoshinori Takano et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Effect of Methionine Oxidation on the Structural Properties, Conformational Stability, and Aggregation of Immunoglobulin Light Chain LEN†

(2008) Dongmei Hu et al.   BIOCHEMISTRY