Novel insight into the formation mechanism of umami peptides based on microbial metabolism in Chouguiyu, a traditional Chinese fermented fish

Microbial community changes induced by a newly isolated salt-tolerant Tetragenococcus muriaticus improve the volatile flavor formation in low-salt fish sauce

(2022) Chunsheng Li et al.   FOOD RESEARCH INTERNATIONAL

Contribution of autochthonous microbiota succession to flavor formation during chinese fermented mandarin fish (Siniperca chuatsi)

(2021) Yingying Shen et al.   FOOD CHEMISTRY

Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network

(2021) Yue Zhao et al.   FOOD RESEARCH INTERNATIONAL

Characterization of umami compounds in bone meal hydrolysate

(2021) Yin Zhang et al.   JOURNAL OF FOOD SCIENCE

Metagenomic analysis and antimicrobial activity of two fermented milk kefir samples

(2021) Silvia Tenorio‐Salgado et al.   MicrobiologyOpen

Changes in taste substances during fermentation of fish sauce and the correlation with protease activity

(2021) Wenhui Zhu et al.   FOOD RESEARCH INTERNATIONAL

Microbial community changes induced by Pediococcus pentosaceus improve the physicochemical properties and safety in fermented tilapia sausage

(2021) Chunsheng Li et al.   FOOD RESEARCH INTERNATIONAL

Characterization of Umami Dry-Cured Ham-Derived Dipeptide Interaction with Metabotropic Glutamate Receptor (mGluR) by Molecular Docking Simulation

(2021) Alejandro Heres et al.   Applied Sciences-Basel

Contribution of microbial community to flavor formation in tilapia sausage during fermentation with Pediococcus pentosaceus

(2021) Chunsheng Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Umami fractions obtained from water‐soluble extracts of red oncom and black oncom —Indonesian fermented soybean and peanut products

(2020) Safira Noor Andayani et al.   JOURNAL OF FOOD SCIENCE

Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma‐active and umami‐taste compounds during soy sauce fermentation

(2020) Lijie Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Peptidomic analyses: The progress in enrichment and identification of endogenous peptides

(2020) Jiaxi Peng et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Microbial succession and the changes of flavor and aroma in Chouguiyu, a traditional Chinese fermented fish

(2020) Zhaoxia Yang et al.   Food Bioscience

Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses

(2020) Yueqi Wang 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

Correlation of the bacterial communities with umami components, and chemical characteristics in Zhejiang xuecai and fermented brine

(2020) Jianming Zhang et al.   FOOD RESEARCH INTERNATIONAL

Metagenomic and chemical analysis of Tarhana during traditional fermentation process

(2020) Ali Soyuçok et al.   Food Bioscience

Comparative studies on the interaction of spermidine with carboxypeptidase A using multispectroscopic and docking methods

(2019) Mozhgan Mohammadi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Progresses on processing methods of umami substances: A review

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

Peptidomic screening of bitter and nonbitter casein hydrolysate fractions for insulinogenic peptides

(2018) Niamh M. Murray et al.   JOURNAL OF DAIRY SCIENCE

Identification and taste characteristics of novel umami and umami-enhancing peptides separated from peanut protein isolate hydrolysate by consecutive chromatography and UPLC–ESI–QTOF–MS/MS

(2018) Jianan Zhang et al.   FOOD CHEMISTRY

Effect of mixed kojis on physiochemical and sensory properties of rapid-fermented fish sauce made with freshwater fish by-products

(2017) Jiuxiang Zhao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterization of fermented seaweed sauce prepared from nori (Pyropia yezoensis)

(2017) Motoharu Uchida et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Metaproteomic analysis of microbiota in the fermented fish, Siniperca chuatsi

(2017) Chaofan Ji et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2016) Mingzhu Zhuang et al.   FOOD CHEMISTRY

Graph theory and stability analysis of protein complex interaction networks

(2016) Chien-Hung Huang et al.   IET Systems Biology

eggNOG 4.5: a hierarchical orthology framework with improved functional annotations for eukaryotic, prokaryotic and viral sequences

(2015) Jaime Huerta-Cepas et al.   NUCLEIC ACIDS RESEARCH

Fast and sensitive protein alignment using DIAMOND

(2014) Benjamin Buchfink et al.   NATURE METHODS

Diversity of Lactic Acid Bacteria during Fermentation of a Traditional Chinese Fish Product,Chouguiyu(Stinky Mandarinfish)

(2013) Zhiyuan Dai et al.   JOURNAL OF FOOD SCIENCE

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

Purification and characterization of a collagenolytic serine proteinase from the skeletal muscle of red sea bream (Pagrus major)

(2009) Guo-Ping Wu et al.   COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY

Oligopeptides Arising from the Degradation of Creatine Kinase in Spanish Dry-Cured Ham

(2009) Leticia Mora et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY