113 related articles for article (PubMed ID: 19663385)
1. Taste contribution of (R)-strombine to dried scallop.
Starkenmann C; Cayeux I; Decorzant E; Yang EX; Niclass Y; Nicolas L
J Agric Food Chem; 2009 Sep; 57(17):7938-43. PubMed ID: 19663385
[TBL] [Abstract][Full Text] [Related]
2. Activity-guided identification of (S)-malic acid 1-O-D-glucopyranoside (morelid) and gamma-aminobutyric acid as contributors to umami taste and mouth-drying oral sensation of morel mushrooms (Morchella deliciosa Fr.).
Rotzoll N; Dunkel A; Hofmann T
J Agric Food Chem; 2005 May; 53(10):4149-56. PubMed ID: 15884853
[TBL] [Abstract][Full Text] [Related]
3. Iron is an essential cause of fishy aftertaste formation in wine and seafood pairing.
Tamura T; Taniguchi K; Suzuki Y; Okubo T; Takata R; Konno T
J Agric Food Chem; 2009 Sep; 57(18):8550-6. PubMed ID: 19708656
[TBL] [Abstract][Full Text] [Related]
4. Identification of the taste enhancer alapyridaine in beef broth and evaluation of its sensory impact by taste reconstitution experiments.
Ottinger H; Hofmann T
J Agric Food Chem; 2003 Nov; 51(23):6791-6. PubMed ID: 14582976
[TBL] [Abstract][Full Text] [Related]
5. Molecular and sensory studies on the umami taste of Japanese green tea.
Kaneko S; Kumazawa K; Masuda H; Henze A; Hofmann T
J Agric Food Chem; 2006 Apr; 54(7):2688-94. PubMed ID: 16569062
[TBL] [Abstract][Full Text] [Related]
6. Determination of meso-alanopine and D-strombine by high pressure liquid chromatography in extracts from marine invertebrates.
Siegmund B; Grieshaber MK
Hoppe Seylers Z Physiol Chem; 1983 Jul; 364(7):807-12. PubMed ID: 6194095
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Gas-liquid chromatography and enzymatic determination of alanopine and strombine in tissues of marine invertebrates.
Storey KB; Miller DC; Plaxton WC; Storey JM
Anal Biochem; 1982 Sep; 125(1):50-8. PubMed ID: 6183991
[No Abstract] [Full Text] [Related]
9. High-performance liquid chromatographic determination of the imino acids (opines) meso-alanopine and D-strombine in muscle extract of invertebrates.
Sandee B; Schipper CA; Eertman RH
J Chromatogr B Biomed Appl; 1996 Oct; 685(1):176-80. PubMed ID: 8930767
[TBL] [Abstract][Full Text] [Related]
10. Novel insight into the role of processing stages in nutritional components changes and characteristic flavors formation of noble scallop Chlamys nobilis adductors.
Chen Z; Zhu Y; Cao W; Zhou L; Zhang C; Qin X; Zheng H; Lin H; Gao J
Food Chem; 2022 Jun; 378():132049. PubMed ID: 35026485
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Preparation of an Aroma Fraction from Dried Bonito by Steam Distillation and Its Effect on Modification of Salty and Umami Taste Qualities.
Ogasawara Y; Mochimaru S; Ueda R; Ban M; Kabuto S; Abe K
J Food Sci; 2016 Feb; 81(2):C308-16. PubMed ID: 26719948
[TBL] [Abstract][Full Text] [Related]
13. Condition-dependent adenosine monophosphate decomposition pathways in striated adductor muscle from Japanese scallop (Patinopecten yessoensis).
Wei H; Tian Y; Lin Y; Maeda H; Yamashita T; Yu K; Takaki K; Yuan C
J Food Sci; 2020 May; 85(5):1462-1469. PubMed ID: 32347552
[TBL] [Abstract][Full Text] [Related]
14. Systematic studies of structure and physiological activity of alapyridaine. A novel food-born taste enhancer.
Soldo T; Frank O; Ottinger H; Hofmann T
Mol Nutr Food Res; 2004 Sep; 48(4):270-81. PubMed ID: 15497178
[TBL] [Abstract][Full Text] [Related]
15. High-performance liquid chromatographic separation and quantification of alanopine and strombine in crude tissue extracts.
Fiore GB; Nicchitta CV; Ellington WR
Anal Biochem; 1984 Jun; 139(2):413-7. PubMed ID: 6206747
[TBL] [Abstract][Full Text] [Related]
16. Heat treatment of scallop adductor muscle using superheated steam.
Abe T; Miyashita K
J Food Sci; 2007 Aug; 72(6):E345-50. PubMed ID: 17995678
[TBL] [Abstract][Full Text] [Related]
17. Quantitative HPLC analysis of acidic opines by phenylthiocarbamyl derivatization.
Sato M; Suzuki S; Yasuda Y; Kawauchi H; Kanno N; Sato Y
Anal Biochem; 1988 Nov; 174(2):623-7. PubMed ID: 2467579
[TBL] [Abstract][Full Text] [Related]
18. Alanopine and strombine are novel imino acids produced by a dehydrogenase found in the adductor muscle of the oyster, Crassostrea gigas.
Fields JH; Eng AK; Ramsden WD; Hochachka PW; Weinstein B
Arch Biochem Biophys; 1980 Apr; 201(1):110-4. PubMed ID: 6156653
[No Abstract] [Full Text] [Related]
19. Exploring natural products for new taste sensations.
Starkenmann C; Cayeux I; Birkbeck AA
Chimia (Aarau); 2011; 65(6):407-10. PubMed ID: 21797169
[TBL] [Abstract][Full Text] [Related]
20. Effect of different drying methods on free amino acid and flavor nucleotides of scallop (patinopecten yessoensis) adductor muscle.
Yin M; Matsuoka R; Yanagisawa T; Xi Y; Zhang L; Wang X
Food Chem; 2022 Dec; 396():133620. PubMed ID: 35843006
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
