Taste-active peptides and amino acids of pork meat as components of dry-cured meat products: An in-silico study

Bitterness prediction in-silico : A step towards better drugs

(2018) Malkeet Singh Bahia et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

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

Food protein-originating peptides as tastants - Physiological, technological, sensory, and bioinformatic approaches

(2016) Anna Iwaniak et al.   FOOD RESEARCH INTERNATIONAL

BIOPEP database of sensory peptides and amino acids

(2016) Anna Iwaniak et al.   FOOD RESEARCH INTERNATIONAL

UniProt: the universal protein knowledgebase

(2016)   NUCLEIC ACIDS RESEARCH

Quality Characteristics of Dry-cured Ham Made fromTwo Different Three-way Crossbred Pigs

(2015) Dong-Gyun Yim et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview

(2015) Dashmaa Dashdorj et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

In silico methods to identify meat-derived prolyl endopeptidase inhibitors

(2015) Tomas Lafarga et al.   FOOD CHEMISTRY

Free Amino Acids and Biogenic Amines Content during Ageing of Dry-cured Pork Loins Inoculated with Lactobacillus casei ŁOCK 0900 Probiotic Strain

(2015) Joanna Stadnik et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Comparison of umami taste peptides in water-soluble extractions of Jinhua and Parma hams

(2015) Yali Dang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Umami the Fifth Basic Taste: History of Studies on Receptor Mechanisms and Role as a Food Flavor

(2015) Kenzo Kurihara   Biomed Research International

Design and Evaluation of Synthetic Peptides Corresponding to the Sweetness Loop of the Sweet-Tasting Protein Brazzein

(2014) Jin-Young Suh et al.   BULLETIN OF THE KOREAN CHEMICAL SOCIETY

Bitter Taste Receptor Activation by Flavonoids and Isoflavonoids: Modeled Structural Requirements for Activation of hTAS2R14 and hTAS2R39

(2013) Wibke S. U. Roland et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Consumer Perception of Dry-Cured Ham - A Cross-Cultural Study in Italy, Norway and Spain

(2013) Margrethe Hersleth et al.   JOURNAL OF SENSORY STUDIES

Amino acid and nucleotide contents and sensory traits of dry-cured products from pigs with different genotypes

(2013) Raquel Reina et al.   MEAT SCIENCE

Proteolysis follow-up in dry-cured meat products through proteomic approaches

(2012) Leticia Mora et al.   FOOD RESEARCH INTERNATIONAL

Bitter peptides and bitter taste receptors

(2009) K. Maehashi et al.   CELLULAR AND MOLECULAR LIFE SCIENCES

Critical evaluation of the use of bioinformatics as a theoretical tool to find high-potential sources of ACE inhibitory peptides

(2008) Lieselot Vercruysse et al.   PEPTIDES