137 related articles for article (PubMed ID: 11928963)
41. Low molecular weight compounds responsible for savory taste of Indonesian soy sauce.
Lioe HN; Apriyantono A; Takara K; Wada K; Naoki H; Yasuda M
J Agric Food Chem; 2004 Sep; 52(19):5950-6. PubMed ID: 15366848
[TBL] [Abstract][Full Text] [Related]
42. The role of sodium in the salty taste of permeate.
Frankowski KM; Miracle RE; Drake MA
J Dairy Sci; 2014 Sep; 97(9):5356-70. PubMed ID: 25022679
[TBL] [Abstract][Full Text] [Related]
43. Characterisation of taste-active extracts from raw Brassica oleracea vegetables.
Zabaras D; Roohani M; Krishnamurthy R; Cochet M; Delahunty CM
Food Funct; 2013 Apr; 4(4):592-601. PubMed ID: 23370542
[TBL] [Abstract][Full Text] [Related]
44. Separation and identification of hydrophilic peptides in dairy products using FMOC derivatization.
Roturier JM; Le Bars D; Gripon JC
J Chromatogr A; 1995 Apr; 696(2):209-17. PubMed ID: 7749486
[TBL] [Abstract][Full Text] [Related]
45. In vitro study on digestion of peptides in Emmental cheese: analytical evaluation and influence on angiotensin I converting enzyme inhibitory peptides.
Parrot S; Degraeve P; Curia C; Martial-Gros A
Nahrung; 2003 Apr; 47(2):87-94. PubMed ID: 12744284
[TBL] [Abstract][Full Text] [Related]
46. The mass spectra of some permethylated acetylpeptides.
Hodges R; Kent SB; Richardson BC
Biochim Biophys Acta; 1972 Jan; 257(1):54-60. PubMed ID: 5009836
[No Abstract] [Full Text] [Related]
47. Taste Quality Confusions: Influences of Age, Smoking, PTC Taster Status, and other Subject Characteristics.
Doty RL; Chen JH; Overend J
Perception; 2017; 46(3-4):257-267. PubMed ID: 28056649
[TBL] [Abstract][Full Text] [Related]
48. Comparison of taste characteristics between koji mold-ripened cheese and Camembert cheese using an electronic tongue system.
Hayashida S; Hagi T; Kobayashi M; Kusumoto KI; Ohmori H; Tomita S; Suzuki S; Yamashita H; Sato K; Miura T; Nomura M
J Dairy Sci; 2023 Oct; 106(10):6701-6709. PubMed ID: 37210348
[TBL] [Abstract][Full Text] [Related]
49. Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties.
Rizzello CG; Losito I; Gobbetti M; Carbonara T; De Bari MD; Zambonin PG
J Dairy Sci; 2005 Jul; 88(7):2348-60. PubMed ID: 15956298
[TBL] [Abstract][Full Text] [Related]
50. The effect of partial substitution of NaCl with KCl on the physicochemical, microbiological and sensory properties of Akkawi cheese.
Kamleh R; Olabi A; Toufeili I; Daroub H; Younis T; Ajib R
J Sci Food Agric; 2015 Jul; 95(9):1940-8. PubMed ID: 25205524
[TBL] [Abstract][Full Text] [Related]
51. Identification of a key umami-active fraction in modernized Korean soy sauce and the impact thereof on bitter-masking.
Kim Y; Kim EY; Son HJ; Lee JJ; Choi YH; Rhyu MR
Food Chem; 2017 Oct; 233():256-262. PubMed ID: 28530573
[TBL] [Abstract][Full Text] [Related]
52. A comprehensive database of cheese-derived bitter peptides and correlation to their physical properties.
Kuhfeld RF; Eshpari H; Atamer Z; Dallas DC
Crit Rev Food Sci Nutr; 2023 Jun; ():1-15. PubMed ID: 37377209
[TBL] [Abstract][Full Text] [Related]
53. A series of kokumi peptides impart the long-lasting mouthfulness of matured Gouda cheese.
Toelstede S; Dunkel A; Hofmann T
J Agric Food Chem; 2009 Feb; 57(4):1440-8. PubMed ID: 19170504
[TBL] [Abstract][Full Text] [Related]
54. Volatile compounds and sensory properties of Montasio cheese made from the milk of Simmental cows grazing on alpine pastures.
Bovolenta S; Romanzin A; Corazzin M; Spanghero M; Aprea E; Gasperi F; Piasentier E
J Dairy Sci; 2014 Dec; 97(12):7373-85. PubMed ID: 25282410
[TBL] [Abstract][Full Text] [Related]
55. Isolation and identification of further peptides in the diafiltration retentate of the water-soluble fraction of Cheddar cheese.
Singh TK; Fox PF; Healy A
J Dairy Res; 1997 Aug; 64(3):433-43. PubMed ID: 9275258
[TBL] [Abstract][Full Text] [Related]
56. Characterization of an intense bitter-tasting 1H,4H-quinolizinium-7-olate by application of the taste dilution analysis, a novel bioassay for the screening and identification of taste-active compounds in foods.
Frank O; Ottinger H; Hofmann T
J Agric Food Chem; 2001 Jan; 49(1):231-8. PubMed ID: 11170582
[TBL] [Abstract][Full Text] [Related]
57. Metabolomics-based component profiling of hard and semi-hard natural cheeses with gas chromatography/time-of-flight-mass spectrometry, and its application to sensory predictive modeling.
Ochi H; Naito H; Iwatsuki K; Bamba T; Fukusaki E
J Biosci Bioeng; 2012 Jun; 113(6):751-8. PubMed ID: 22386562
[TBL] [Abstract][Full Text] [Related]
58. Hydrophobicity of bitter peptides from soy protein hydrolysates.
Cho MJ; Unklesbay N; Hsieh FH; Clarke AD
J Agric Food Chem; 2004 Sep; 52(19):5895-901. PubMed ID: 15366839
[TBL] [Abstract][Full Text] [Related]
59. Influence of cheese-making recipes on the composition and characteristics of Camembert-type cheese.
Batty D; Waite-Cusic JG; Meunier-Goddik L
J Dairy Sci; 2019 Jan; 102(1):164-176. PubMed ID: 30391175
[TBL] [Abstract][Full Text] [Related]
60. Umami fractions obtained from water-soluble extracts of red oncom and black oncom-Indonesian fermented soybean and peanut products.
Andayani SN; Lioe HN; Wijaya CH; Ogawa M
J Food Sci; 2020 Mar; 85(3):657-665. PubMed ID: 32052448
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]