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New insight into umami receptor, umami/umami-enhancing peptides and their derivatives: A review

Trends in food science & technology, 2019-06, Vol.88, p.429-438

2019

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Taste characteristics and umami mechanism of novel umami peptides and umami-enhancing peptides isolated from the hydrolysates of Sanhuang Chicken

European food research & technology, 2021-07, Vol.247 (7), p.1633-1644

2021

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Research progress in the screening and evaluation of umami peptides

Comprehensive reviews in food science and food safety, 2022-03, Vol.21 (2), p.1462-1490

2022

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Advances in umami taste and aroma of edible mushrooms

Trends in food science & technology, 2020-02, Vol.96, p.176-187

2020

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Peer Review Statement

IOP conference series. Earth and environmental science, 2024-02, Vol.1299 (1), p.011002

2024

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Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma‐active and umami‐taste compounds during soy sauce fermentation

Journal of the science of food and agriculture, 2020-04, Vol.100 (6), p.2782-2790

2020

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

Food chemistry, 2024-09, Vol.463 (Pt 3), p.141368, Article 141368

2024

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Umami and umami‐enhancing peptides from myofibrillar protein hydrolysates in low‐sodium dry‐cured Spanish mackerel (Scomberomorus niphonius) under the action of Lactobacillus plantarum

International journal of food science & technology, 2022-08, Vol.57 (8), p.5494-5503

2022

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The umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by Maillard reaction and the analysis of peptide (EP) Maillard products

Food research international, 2019-06, Vol.120 (C), p.895-903

2019

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Isolation, taste characterization and molecular docking study of novel umami peptides from Lactarius volemus (Fr.)

Food chemistry, 2023-02, Vol.401, p.134137-134137, Article 134137

2023

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A systematic review on marine umami peptides: Biological sources, preparation methods, structure-umami relationship, mechanism of action and biological activities

Food bioscience, 2024-02, Vol.57, p.103637, Article 103637

2024

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Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system

Food chemistry, 2016-02, Vol.192, p.1068-1077

2016

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Taste, umami-enhance effect and amino acid sequence of peptides separated from silkworm pupa hydrolysate

Food research international, 2018-06, Vol.108, p.144-150

2018

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Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices

Food chemistry, 2022-01, Vol.368, p.130849-130849, Article 130849

2022

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Comparative study on the novel umami‐active peptides of the whole soybeans and the defatted soybeans fermented soy sauce

Journal of the science of food and agriculture, 2021-01, Vol.101 (1), p.158-166

2021

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Analysis of umami taste and their contributing compounds in edible fungi based on electronic tongue, sensory evaluation, and chemical analysis

Journal of food science, 2023-12, Vol.88 (12), p.4974-4987

2023

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Preparation, taste characterization, and evaluation of oyster composite products with increased umami and salty

Food bioscience, 2024-08, Vol.60, p.104274, Article 104274

2024

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Characterization and evaluation of umami taste: A review

TrAC, Trends in analytical chemistry (Regular ed.), 2020-06, Vol.127, p.115876, Article 115876

2020

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In-silico investigation of umami peptides with receptor T1R1/T1R3 for the discovering potential targets: A combined modeling approach

Biomaterials, 2022-02, Vol.281, p.121338-121338, Article 121338

2022

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Isolation, characterization and molecular docking of novel umami and umami-enhancing peptides from Ruditapes philippinarum

Food chemistry, 2021-05, Vol.343, p.128522-128522, Article 128522

2021

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The contribution of sturgeon species and processing conditions on caviar texture, metabolomic profile and sensory traits

Food chemistry, 2025-01, Vol.463, p.141516, Article 141516

2025

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Determination of umami compounds in edible fungi and evaluation of salty enhancement effect of Antler fungus enzymatic hydrolysate

Food chemistry, 2022-09, Vol.387, p.132890-132890, Article 132890

2022

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Fractionation, identification and umami characteristics of flavor peptides in natural brewed soy sauce

Food chemistry, 2023-11, Vol.425, p.136501-136501, Article 136501

2023

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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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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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New insight into umami receptor, umami/umami-enhancing peptides and their derivatives: A review

Taste characteristics and umami mechanism of novel umami peptides and umami-enhancing peptides isolated from the hydrolysates of Sanhuang Chicken

Research progress in the screening and evaluation of umami peptides

Advances in umami taste and aroma of edible mushrooms

Peer Review Statement

Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma‐active and umami‐taste compounds during soy sauce fermentation

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

Umami and umami‐enhancing peptides from myofibrillar protein hydrolysates in low‐sodium dry‐cured Spanish mackerel (Scomberomorus niphonius) under the action of Lactobacillus plantarum

The umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by Maillard reaction and the analysis of peptide (EP) Maillard products

Isolation, taste characterization and molecular docking study of novel umami peptides from Lactarius volemus (Fr.)

A systematic review on marine umami peptides: Biological sources, preparation methods, structure-umami relationship, mechanism of action and biological activities

Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system

Taste, umami-enhance effect and amino acid sequence of peptides separated from silkworm pupa hydrolysate

Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices

Comparative study on the novel umami‐active peptides of the whole soybeans and the defatted soybeans fermented soy sauce

Analysis of umami taste and their contributing compounds in edible fungi based on electronic tongue, sensory evaluation, and chemical analysis

Preparation, taste characterization, and evaluation of oyster composite products with increased umami and salty

Characterization and evaluation of umami taste: A review

In-silico investigation of umami peptides with receptor T1R1/T1R3 for the discovering potential targets: A combined modeling approach

Isolation, characterization and molecular docking of novel umami and umami-enhancing peptides from Ruditapes philippinarum

The contribution of sturgeon species and processing conditions on caviar texture, metabolomic profile and sensory traits

Determination of umami compounds in edible fungi and evaluation of salty enhancement effect of Antler fungus enzymatic hydrolysate

Fractionation, identification and umami characteristics of flavor peptides in natural brewed soy sauce

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

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

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