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Identification of novel umami peptides from yeast extract and the mechanism against T1R1/T1R3

Food chemistry, 2023-12, Vol.429, p.136807-136807, Article 136807

2023

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Key umami taste contributors in Longjing green tea uncovered by integrated means of sensory quantitative descriptive analysis, metabolomics, quantification analysis and taste addition experiments

Food chemistry, 2024-09, Vol.453, p.139628-139628, Article 139628

2024

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Identification and comparison of umami-peptides in commercially available dry-cured Spanish mackerels (Scomberomorus niphonius)

Food chemistry, 2022-06, Vol.380, p.132175-132175, Article 132175

2022

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Preparation, Sensory Characterization, and Umami-Enhancing Mechanism of Novel Peptide Glycoconjugates

Journal of agricultural and food chemistry, 2022-07, Vol.70 (26), p.8043-8051

2022

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Biomimetic ion nanochannels for sensing umami substances

Biomaterials, 2022-03, Vol.282, p.121418-121418, Article 121418

2022

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Two-stage selective enzymatic hydrolysis generates protein hydrolysates rich in Asn-Pro and Ala-His for enhancing taste attributes of soy sauce

Food chemistry, 2021-05, Vol.345, p.128803-128803, Article 128803

2021

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Effect of 4 °C and ice temperature on umami-enhancing nucleotides of conditioned pork

Food chemistry, 2023-02, Vol.401, p.134146-134146, Article 134146

2023

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Umami–bitter interactions: The suppression of bitterness by umami peptides via human bitter taste receptor

Biochemical and biophysical research communications, 2015-01, Vol.456 (2), p.586-590

2015

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A quantitative equation for umami evaluation of food and condiments based on the Weber-Fechner law

Food quality and preference, 2025-02, Vol.123, p.105347, Article 105347

2025

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Flavor Characteristics of Umami Peptides from Wuding Chicken Revealed by Molecular Dynamics Simulation

Journal of agricultural and food chemistry, 2024-02, Vol.72 (7), p.3673-3682

2024

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Umami free amino acids in edible green, red, and brown seaweeds from the Portuguese seashore

Journal of applied phycology, 2020-10, Vol.32 (5), p.3331-3339

2020

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Novel umami-enhancing peptides of beef M. Semimembranosus hydrolysates and interactions with the T1R1/T1R3 taste receptor

Food chemistry, 2025-01, Vol.463 (Pt 3), p.141368, Article 141368

2025

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Quantification- and structural-taste intensity of umami peptides from Agrocybe aegerita through quantitative structure-activity relationship

Food chemistry, 2024-10, Vol.455, p.139919, Article 139919

2024

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Determination of the Free Amino Acid, Organic Acid, and Nucleotide in Commercial Vinegars

Journal of food science, 2017-05, Vol.82 (5), p.1116-1123

2017

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Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese anchovy sauce

Journal of the science of food and agriculture, 2021-06, Vol.101 (8), p.3140-3155

2021

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Non-volatile taste active compounds and umami evaluation in two aquacultured pufferfish (Takifugu obscurus and Takifugu rubripes)

Food bioscience, 2019-12, Vol.32, p.100468, Article 100468

2019

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VmmScore: An umami peptide prediction and receptor matching program based on a deep learning approach

Computers in biology and medicine, 2024-09, Vol.179, p.108814, Article 108814

2024

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Novel Umami Peptides from Mushroom (Agaricus bisporus) and Their Umami Enhancing Effect via Virtual Screening and Molecular Simulation

Journal of agricultural and food chemistry, 2024-04, Vol.72 (16), p.9307-9316

2024

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Umami Characteristics and Taste Improvement Mechanism of Meat

한국축산식품학회지, 2024, 44(3), , pp.515-532

2024

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Temporal profile of flavor enhancers MAG, MSG, GMP, and IMP, and their ability to enhance salty taste, in different reductions of sodium chloride

Journal of food science, 2020-05, Vol.85 (5), p.1565-1575

2020

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UMPred-FRL: A New Approach for Accurate Prediction of Umami Peptides Using Feature Representation Learning

International journal of molecular sciences, 2021-12, Vol.22 (23), p.13124

2021

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Effect of Addition of Umami and Sour Components on NaCl Taste in Humans

Journal of Nutritional Science and Vitaminology, 2023/08/31, Vol.69(4), pp.292-298

2023

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Umami potential of fermented beverages: Sake, wine, champagne, and beer

Food chemistry, 2021-10, Vol.360, p.128971-128971, Article 128971

2021

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Glutamate: a truly functional amino acid

Amino acids, 2013-09, Vol.45 (3), p.413-418

2013

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Evaluation of the umami in edible fungi and study on umami extraction of Agaricus bisporus

Journal of food composition and analysis, 2024-04, Vol.128, p.106069, Article 106069

2024

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Identification of novel umami peptides from yeast extract and the mechanism against T1R1/T1R3

Key umami taste contributors in Longjing green tea uncovered by integrated means of sensory quantitative descriptive analysis, metabolomics, quantification analysis and taste addition experiments

Identification and comparison of umami-peptides in commercially available dry-cured Spanish mackerels (Scomberomorus niphonius)

Preparation, Sensory Characterization, and Umami-Enhancing Mechanism of Novel Peptide Glycoconjugates

Biomimetic ion nanochannels for sensing umami substances

Two-stage selective enzymatic hydrolysis generates protein hydrolysates rich in Asn-Pro and Ala-His for enhancing taste attributes of soy sauce

Effect of 4 °C and ice temperature on umami-enhancing nucleotides of conditioned pork

Umami–bitter interactions: The suppression of bitterness by umami peptides via human bitter taste receptor

A quantitative equation for umami evaluation of food and condiments based on the Weber-Fechner law

Flavor Characteristics of Umami Peptides from Wuding Chicken Revealed by Molecular Dynamics Simulation

Umami free amino acids in edible green, red, and brown seaweeds from the Portuguese seashore

Novel umami-enhancing peptides of beef M. Semimembranosus hydrolysates and interactions with the T1R1/T1R3 taste receptor

Quantification- and structural-taste intensity of umami peptides from Agrocybe aegerita through quantitative structure-activity relationship

Determination of the Free Amino Acid, Organic Acid, and Nucleotide in Commercial Vinegars

Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese anchovy sauce

Non-volatile taste active compounds and umami evaluation in two aquacultured pufferfish (Takifugu obscurus and Takifugu rubripes)

VmmScore: An umami peptide prediction and receptor matching program based on a deep learning approach

Novel Umami Peptides from Mushroom (Agaricus bisporus) and Their Umami Enhancing Effect via Virtual Screening and Molecular Simulation

Umami Characteristics and Taste Improvement Mechanism of Meat

Temporal profile of flavor enhancers MAG, MSG, GMP, and IMP, and their ability to enhance salty taste, in different reductions of sodium chloride

UMPred-FRL: A New Approach for Accurate Prediction of Umami Peptides Using Feature Representation Learning

Effect of Addition of Umami and Sour Components on NaCl Taste in Humans

Umami potential of fermented beverages: Sake, wine, champagne, and beer

Glutamate: a truly functional amino acid

Evaluation of the umami in edible fungi and study on umami extraction of Agaricus bisporus

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