Preparation and Taste Characteristics of Kokumi N-Lactoyl Phenylalanine in the Presence of Phenylalanine and Lactate

Leukocyte proteomics coupled with serum metabolomics identifies novel biomarkers and abnormal amino acid metabolism in Kawasaki disease

(2021) Guanghui Qian et al.   Journal of Proteomics

Untargeted LC-QTOF-MS/MS based metabolomics approach for revealing bioactive components in probiotic fermented coffee brews

(2021) Mei Zhi Alcine Chan et al.   FOOD RESEARCH INTERNATIONAL

Harnessing and engineering amide bond forming ligases for the synthesis of amides

(2020) Michael Winn et al.   CURRENT OPINION IN CHEMICAL BIOLOGY

Chirality: An Important Phenomenon Regarding Biosynthesis, Perception, and Authenticity of Flavor Compounds

(2020) Karl-Heinz Engel   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comprehensive Identification of Native Medium-Sized and Short Bioactive Peptides in Sea Bass Muscle

(2020) Andrea Cerrato et al.   FOOD CHEMISTRY

Gamma glutamyl peptides: The food source, enzymatic synthesis, kokumi-active and the potential functional properties – A review

(2019) Juan Yang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Novel Taste-Enhancing 4-Amino-2-methyl-5-heteroalkypyrimidines Formed from Thiamine by Maillard-Type Reactions

(2019) Laura Brehm et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Prenatal dexamethasone exposure-induced a gender-difference and sustainable multi-organ damage in offspring rats via serum metabolic profile analysis

(2019) Guanghui Chen et al.   TOXICOLOGY LETTERS

Progresses on processing methods of umami substances: A review

(2019) Yonggan Zhao et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Identification, taste characteristics and molecular docking study of novel umami peptides derived from the aqueous extract of the clam meretrix meretrix Linnaeus

(2019) Xuepeng Li et al.   FOOD CHEMISTRY

An exploratory LC-MS-based metabolomics study reveals differences in aqueous humor composition between diabetic and non-diabetic patients with cataract

(2018) Karolina Pietrowska et al.   ELECTROPHORESIS

Comparison of kokumi γ -[Glu] (n>1) -Val and γ -[Glu] (n>1) -Met synthesized through transpeptidation catalyzed by glutaminase from Bacillus amyloliquefaciens

(2018) Juan Yang et al.   FOOD CHEMISTRY

A versatile biosynthetic approach to amide bond formation

(2018) Helena K. Philpott et al.   GREEN CHEMISTRY

Occurrence of non-proteolytic amino acyl derivatives in dry-cured ham

(2018) Sara Paolella et al.   FOOD RESEARCH INTERNATIONAL

Investigation of umami and kokumi taste-active components in bovine bone marrow extract produced during enzymatic hydrolysis and Maillard reaction

(2018) Xinru Xu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Synthesis and Sensory Characteristics of Kokumi γ-[Glu]n-Phe in the Presence of Glutamine and Phenylalanine: Glutaminase from Bacillus amyloliquefaciens or Aspergillus oryzae as the Catalyst

(2017) Juan Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structure–CaSR–Activity Relation of Kokumi γ-Glutamyl Peptides

(2016) Yusuke Amino et al.   CHEMICAL & PHARMACEUTICAL BULLETIN

Novel Umami Ingredients: Umami Peptides and Their Taste

(2016) Yin Zhang et al.   JOURNAL OF FOOD SCIENCE

Effect of Peptides on New Taste Sensation: Kokumi-Review

(2016) Tao Feng et al.   MINI-REVIEWS IN ORGANIC CHEMISTRY

N-lactoyl-amino acids are ubiquitous metabolites that originate from CNDP2-mediated reverse proteolysis of lactate and amino acids

(2015) Robert S. Jansen et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Enzymatic production and degradation of cheese-derived non-proteolytic aminoacyl derivatives

(2013) Chiara Bottesini et al.   AMINO ACIDS

Identification and Quantitation of New Glutamic Acid Derivatives in Soy Sauce by UPLC/MS/MS

(2013) Eric Frerot et al.   CHEMISTRY & BIODIVERSITY

Microbial origin of non proteolytic aminoacyl derivatives in long ripened cheeses

(2013) Elisa Sgarbi et al.   FOOD MICROBIOLOGY

Fragmentation Pathways during Maillard-Induced Carbohydrate Degradation

(2013) Mareen Smuda et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Isolation and identification of flavour peptides from Puffer fish (Takifugu obscurus) muscle using an electronic tongue and MALDI-TOF/TOF MS/MS

(2012) Mei-Xiu Zhang et al.   FOOD CHEMISTRY

Cheese peptidomics: A detailed study on the evolution of the oligopeptide fraction in Parmigiano-Reggiano cheese from curd to 24 months of aging

(2012) S. Sforza et al.   JOURNAL OF DAIRY SCIENCE

Taste Detection and Recognition Thresholds of The Modified Monellin Sweetener: MNEI

(2012) R. Di Monaco et al.   JOURNAL OF SENSORY STUDIES

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

Metal acetate/metal oxide in acetic acid: an efficient reagent for the chemoselective N-acetylation of amines under green conditions

(2010) Goutam Brahmachari et al.   JOURNAL OF CHEMICAL RESEARCH-S

Accumulation of non-proteolytic aminoacyl derivatives in Parmigiano-Reggiano cheese during ripening

(2009) Stefano Sforza et al.   INTERNATIONAL DAIRY JOURNAL

Involvement of the Calcium-sensing Receptor in Human Taste Perception

(2009) Takeaki Ohsu et al.   JOURNAL OF BIOLOGICAL CHEMISTRY