These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

230 related articles for article (PubMed ID: 19170504)

  • 1. 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]  

  • 2. Molecular and sensory characterization of gamma-glutamyl peptides as key contributors to the kokumi taste of edible beans (Phaseolus vulgaris L.).
    Dunkel A; Köster J; Hofmann T
    J Agric Food Chem; 2007 Aug; 55(16):6712-9. PubMed ID: 17616213
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Kokumi-active glutamyl peptides in cheeses and their biogeneration by Penicillium roquefortii.
    Toelstede S; Hofmann T
    J Agric Food Chem; 2009 May; 57(9):3738-48. PubMed ID: 19338275
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Discovery of kokumi peptide from yeast extract by LC-Q-TOF-MS/MS and sensomics approach.
    Liu J; Song H; Liu Y; Li P; Yao J; Xiong J
    J Sci Food Agric; 2015 Dec; 95(15):3183-94. PubMed ID: 25546053
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Sensomics mapping and identification of the key bitter metabolites in Gouda cheese.
    Toelstede S; Hofmann T
    J Agric Food Chem; 2008 Apr; 56(8):2795-804. PubMed ID: 18355023
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Quantitative studies and taste re-engineering experiments toward the decoding of the nonvolatile sensometabolome of Gouda cheese.
    Toelstede S; Hofmann T
    J Agric Food Chem; 2008 Jul; 56(13):5299-307. PubMed ID: 18557618
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Formation of Kokumi-Enhancing γ-Glutamyl Dipeptides in Parmesan Cheese by Means of γ-Glutamyltransferase Activity and Stable Isotope Double-Labeling Studies.
    Hillmann H; Behr J; Ehrmann MA; Vogel RF; Hofmann T
    J Agric Food Chem; 2016 Mar; 64(8):1784-93. PubMed ID: 26866784
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Quantitation of Key Tastants and Re-engineering the Taste of Parmesan Cheese.
    Hillmann H; Hofmann T
    J Agric Food Chem; 2016 Mar; 64(8):1794-805. PubMed ID: 26870875
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Quantification of the kokumi peptide, γ-glutamyl-valyl-glycine, in cheese: Comparison between cheese made from cow and ewe milk.
    Kuroda M; Sasaki K; Yamazaki J; Kato Y; Mizukoshi T
    J Dairy Sci; 2020 Sep; 103(9):7801-7807. PubMed ID: 32684466
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Synthesis of Taste-Active γ-Glutamyl Dipeptides during Sourdough Fermentation by Lactobacillus reuteri.
    Zhao CJ; Gänzle MG
    J Agric Food Chem; 2016 Oct; 64(40):7561-7568. PubMed ID: 27641253
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Isolation and characterization of key contributors to the "kokumi" taste in soybean seeds.
    Shibata M; Hirotsuka M; Mizutani Y; Takahashi H; Kawada T; Matsumiya K; Hayashi Y; Matsumura Y
    Biosci Biotechnol Biochem; 2017 Nov; 81(11):2168-2177. PubMed ID: 28889784
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Novel Umami-, Salty-, and Kokumi-Enhancing γ-Glutamyl Tripeptides Synthesized with the Bitter Dipeptides from Defatted Peanut Meal Protein Hydrolysate.
    Tu J; Guo J; Dong H; Cheng P; Brennan C; Bai W; Zeng X; Yang J
    J Agric Food Chem; 2023 May; 71(20):7812-7819. PubMed ID: 37170549
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Determination of γ-glutamyl-valyl-glycine in raw scallop and processed scallop products using high pressure liquid chromatography-tandem mass spectrometry.
    Kuroda M; Kato Y; Yamazaki J; Kageyama N; Mizukoshi T; Miyano H; Eto Y
    Food Chem; 2012 Oct; 134(3):1640-4. PubMed ID: 25005993
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Purification, Identification, and Sensory Evaluation of Kokumi Peptides from
    Feng T; Wu Y; Zhang Z; Song S; Zhuang H; Xu Z; Yao L; Sun M
    Foods; 2019 Jan; 8(2):. PubMed ID: 30699948
    [No Abstract]   [Full Text] [Related]  

  • 15. Sensory and mass spectrometric analysis of the peptidic fraction lower than one thousand daltons in Manchego cheese.
    Gómez-Ruiz JA; Taborda G; Amigo L; Ramos M; Molina E
    J Dairy Sci; 2007 Nov; 90(11):4966-73. PubMed ID: 17954735
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Towards prediction of maturation-dependent kokumi taste in cheese by comprehensive high throughput quantitation of glutamyl dipeptides.
    Fröhlich SM; Jünger M; Mittermeier-Kleßinger VK; Dawid C; Hofmann TF; Somoza V; Dunkel A
    Food Chem; 2025 Jan; 463(Pt 1):141130. PubMed ID: 39243621
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Comparison of kokumi γ-[Glu]
    Yang J; Sun-Waterhouse D; Xie J; Wang L; Chen HZ; Cui C; Zhao M
    Food Chem; 2018 May; 247():89-97. PubMed ID: 29277233
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Comparative study on the novel umami-active peptides of the whole soybeans and the defatted soybeans fermented soy sauce.
    Zhu X; Sun-Waterhouse D; Chen J; Cui C; Wang W
    J Sci Food Agric; 2021 Jan; 101(1):158-166. PubMed ID: 32613673
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Selection of adjunct cultures for the ripening of plant cheese analogues.
    Xie J; Gänzle MG
    Food Microbiol; 2024 Sep; 122():104555. PubMed ID: 38839234
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Characterization of γ-glutamyl cysteine ligases from Limosilactobacillus reuteri producing kokumi-active γ-glutamyl dipeptides.
    Xie J; Gänzle MG
    Appl Microbiol Biotechnol; 2021 Jul; 105(13):5503-5515. PubMed ID: 34228184
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.