Identification of novel umami peptides from myosin via homology modeling and molecular docking

Establishment of new assessment method for the synergistic effect between umami peptides and monosodium glutamate using electronic tongue

(2019) Yali Dang et al.   FOOD RESEARCH INTERNATIONAL

Novel membrane peptidase inhibitory peptides with activity against angiotensin converting enzyme and dipeptidyl peptidase IV identified from hen eggs

(2019) Wenzhu Zhao et al.   Journal of Functional Foods

Identification and the molecular mechanism of a novel myosin-derived ACE inhibitory peptide

(2018) Zhipeng Yu et al.   Food & Function

Molecular docking and simulation of the synergistic effect between umami peptides, monosodium glutamate and taste receptor T1R1/T1R3

(2018) Yali Dang et al.   FOOD CHEMISTRY

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

Optimization of culturing conditions of recombined Escherichia coli to produce umami octopeptide-containing protein

(2017) Yin Zhang et al.   FOOD CHEMISTRY

Macroporous resin purification of peptides with umami taste from soy sauce

(2016) Mingzhu Zhuang et al.   FOOD CHEMISTRY

Novel Umami Ingredients: Umami Peptides and Their Taste

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

Discovery of kokumi peptide from yeast extract by LC-Q-TOF-MS/MS and sensomics approach

(2015) Jianbin Liu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Umami taste amino acids produced by hydrolyzing extracted protein from tomato seed meal

(2015) Yin Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Meat flavor precursors and factors influencing flavor precursors—A systematic review

(2015) Muhammad Issa Khan et al.   MEAT SCIENCE

Interaction Between Umami Peptide and Taste Receptor T1R1/T1R3

(2014) Yali Dang et al.   CELL BIOCHEMISTRY AND BIOPHYSICS

Two Distinct Determinants of Ligand Specificity in T1R1/T1R3 (the Umami Taste Receptor)

(2013) Yasuka Toda et al.   JOURNAL OF BIOLOGICAL CHEMISTRY

Determination and Quantification of γ-Glutamyl-valyl-glycine in Commercial Fish Sauces

(2012) Motonaka Kuroda et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of Low Molecular Weight Peptides in Chinese Rice Wine (Huang Jiu) by UPLC-ESI-MS/MS

(2012) Fu Liang Han et al.   JOURNAL OF THE INSTITUTE OF BREWING

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

Advanced Taste Sensors Based on Artificial Lipids with Global Selectivity to Basic Taste Qualities and High Correlation to Sensory Scores

(2010) Yoshikazu Kobayashi et al.   SENSORS

Molecular mechanism for the umami taste synergism

(2008) F. Zhang et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA