Identification of the Non-Volatile Taste-Active Components in Crab Sauce

Sodium, but not potassium, blocks bitterness in simple model chicken broths

(2019) Paul M. Wise et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

Umami compounds present in low molecular umami fractions of asam sunti – A fermented fruit of Averrhoa bilimbi L.

(2018) Annisa Istiqamah 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

Reduction of salt content of fish sauce by ethanol treatment

(2017) Yu Liu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Microbiological and chemical changes of shrimp Acetes vulgaris during Kapi production

(2017) Jaksuma Pongsetkul et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Evolution of metabolomics profile of crab paste during fermentation

(2016) Daian Chen et al.   FOOD CHEMISTRY

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

(2016) Mingzhu Zhuang et al.   FOOD CHEMISTRY

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

Relationship between chemical characteristics and bacterial community of a Korean salted-fermented anchovy sauce, Myeolchi-Aekjeot

(2016) Hae-Won Lee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification of key umami-related compounds in Yangtze Coilia ectenes by combining electronic tongue analysis with sensory evaluation

(2016) Jun Gong et al.   RSC Advances

Bacteriological properties and health-related biochemical components of fermented fish sauce: An overview

(2015) Siddegowda Gopalapura Shivanne Gowda et al.   FOOD REVIEWS INTERNATIONAL

Calculated Taste Activity Values and Umami Equivalences Explain Why Dried Sha-chong (Sipunculus nudus) Is a Valuable Condiment

(2014) Ya Liu et al.   Journal of Aquatic Food Product Technology

Umami Taste Components and Their Sources in Asian Foods

(2013) P. Hajeb et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

Amino Acid Profiles of Bivalve Mollusks from Beibu Gulf, China

(2012) De-Wei Chen et al.   Journal of Aquatic Food Product Technology

Effect of Halotolerant Starter Microorganisms on Chemical Characteristics of Fermented Chum Salmon (Oncorhynchus keta) Sauce

(2010) Shuji Yoshikawa et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Taste-active components in the mantle muscle of the oval squid Sepioteuthis lessoniana and their effects on squid taste

(2008) Yoko Kani et al.   FOOD RESEARCH INTERNATIONAL