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 *

179 related articles for article (PubMed ID: 25546053)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. Sensory-Guided Identification and Characterization of Kokumi-Tasting Compounds in Green Tea (
    Lu J; Cao Y; Pan Y; Mei S; Zhang G; Chu Q; Chen P
    Molecules; 2022 Sep; 27(17):. PubMed ID: 36080442
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Umami-enhancing effect of typical kokumi-active γ-glutamyl peptides evaluated via sensory analysis and molecular modeling approaches.
    Yang J; Huang Y; Cui C; Dong H; Zeng X; Bai W
    Food Chem; 2021 Feb; 338():128018. PubMed ID: 32932086
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate.
    Kong Y; Yang X; Ding Q; Zhang YY; Sun BG; Chen HT; Sun Y
    Food Res Int; 2017 Dec; 102():559-566. PubMed ID: 29195986
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Synthesis of taste active γ-glutamyl peptides with pea protein hydrolysate and their taste mechanism via in silico study.
    Yang J; Guo S; Zeng X; Bai W; Sun B; Zhang Y
    Food Chem; 2024 Jan; 430():136988. PubMed ID: 37544154
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Taste Modulating Peptides from Overfermented Cocoa Beans.
    Salger M; Stark TD; Hofmann T
    J Agric Food Chem; 2019 Apr; 67(15):4311-4320. PubMed ID: 30916948
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Novel kokumi peptides from yeast extract and their taste mechanism
    Lao H; Chang J; Zhuang H; Song S; Sun M; Yao L; Wang H; Liu Q; Xiong J; Li P; Yu C; Feng T
    Food Funct; 2024 Mar; 15(5):2459-2473. PubMed ID: 38328886
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. γ-Glutamyl Cysteine Ligase of Lactobacillus reuteri Synthesizes γ-Glutamyl Dipeptides in Sourdough.
    Yan B; Chen YY; Wang W; Zhao J; Chen W; Gänzle M
    J Agric Food Chem; 2018 Nov; 66(46):12368-12375. PubMed ID: 30354106
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The application of L-glutaminase for the synthesis of the immunomodulatory
    Yang J; Huang Y; Dong H; Huang G; Yu L; Bai W; Zeng X
    Food Sci Nutr; 2020 Nov; 8(11):5841-5849. PubMed ID: 33282236
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Production of Taste Enhancers from Protein Hydrolysates of Porcine Hemoglobin and Meat Using
    Li Q; Liu J; De Gobba C; Zhang L; Bredie WLP; Lametsch R
    J Agric Food Chem; 2020 Oct; 68(42):11782-11789. PubMed ID: 32942857
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Isolation and identification of flavour peptides from Puffer fish (Takifugu obscurus) muscle using an electronic tongue and MALDI-TOF/TOF MS/MS.
    Zhang MX; Wang XC; Liu Y; Xu XL; Zhou GH
    Food Chem; 2012 Dec; 135(3):1463-70. PubMed ID: 22953881
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.