Preparation and Kokumi Properties of N-Acetyl-Val/Leu/Ile/Met/Phe in the Presence of Acetic Acid and Amino Acid: A Commercially Available Transglutaminase and Protease A 2SD

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

(2022) Jing Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Deep eutectic solvents and alkaline extraction of protein from seabuckthorn seed meal: a comparison study

(2022) Junjie Lin et al.   Food Science and Human Wellness

Comparing the difference in enhancement of kokumi-tasting γ-glutamyl peptides on basic taste via molecular modeling approaches and sensory evaluation

(2022) Juan Yang et al.   Food Science and Human Wellness

Maillard Mimetic Food-Grade Synthesis of N-(β-d-Deoxyfructos-1-yl)-l-glutamic Acid and N-(β-d-Deoxyfructos-1-yl)-β-alanyl-l-histidine by a Combination of Lyophilization and Thermal Treatment

(2020) Jianan Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enzymatic synthesis of N-10-undecenoyl-phenylalanine catalysed by aminoacylases from Streptomyces ambofaciens

(2020) Mohamed Chafik Bourkaib et al.   PROCESS BIOCHEMISTRY

Discovery of a Thiamine-Derived Taste Enhancer in Process Flavors

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

Increasing antioxidant activities of the glutamine-cysteine mixture by the glutaminase from Bacillus amyloliquefaciens

(2019) Junjie Lin et al.   FOOD CHEMISTRY

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

Analysis of Umami Taste Compounds in a Fermented Corn Sauce by Means of Sensory-Guided Fractionation

(2018) Joséphine Charve et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Quantitative Studies and Taste Reconstitution Experiments of the Sour and Lingering Mouthful Orosensation in a Debittered Extract of Traditional Japanese Dried and Fermented Skipjack Tuna (Hongarebushi)

(2013) Gesa Haseleu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Anti-inflammatory properties of N-acetylcysteine on lipopolysaccharide-activated macrophages

(2011) J. R. Palacio et al.   INFLAMMATION RESEARCH

N-acetylcysteine for antioxidant therapy: pharmacology and clinical utility

(2008) Seetal Dodd et al.   EXPERT OPINION ON BIOLOGICAL THERAPY