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 *

137 related articles for article (PubMed ID: 26870875)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 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. 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]  

  • 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. 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]  

  • 8. 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]  

  • 9. 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]  

  • 10. Mapping Taste-Relevant Food Peptidomes by Means of Sequential Window Acquisition of All Theoretical Fragment Ion-Mass Spectrometry.
    Sebald K; Dunkel A; Hofmann T
    J Agric Food Chem; 2020 Sep; 68(38):10287-10298. PubMed ID: 31508943
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Characterization of the key nonvolatile metabolites in Cheddar cheese by partial least squares regression (PLSR), reconstitution, and omission.
    Xiang Q; Xia Y; Song J; Nazmus Saqib M; Zhong F
    Food Chem; 2023 Mar; 403():134034. PubMed ID: 36191422
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese.
    Suzzi G; Sacchetti G; Patrignani F; Corsetti A; Tofalo R; Schirone M; Fasoli G; Gardini F; Perpetuini G; Lanciotti R
    J Sci Food Agric; 2015 Aug; 95(11):2252-63. PubMed ID: 25271150
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Sensoproteomics: A New Approach for the Identification of Taste-Active Peptides in Fermented Foods.
    Sebald K; Dunkel A; Schäfer J; Hinrichs J; Hofmann T
    J Agric Food Chem; 2018 Oct; 66(42):11092-11104. PubMed ID: 30289254
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. 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]  

  • 17. Sensomics-Assisted Elucidation of the Tastant Code of Cooked Crustaceans and Taste Reconstruction Experiments.
    Meyer S; Dunkel A; Hofmann T
    J Agric Food Chem; 2016 Feb; 64(5):1164-75. PubMed ID: 26795370
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Discovery of a Thiamine-Derived Taste Enhancer in Process Flavors.
    Brehm L; Jünger M; Frank O; Hofmann T
    J Agric Food Chem; 2019 May; 67(20):5857-5865. PubMed ID: 31038935
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of starters on chemical, biochemical, and sensory changes in Turkish White-brined cheese during ripening.
    Hayaloglu AA; Guven M; Fox PF; McSweeney PL
    J Dairy Sci; 2005 Oct; 88(10):3460-74. PubMed ID: 16162519
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Characterisation of Cooked Cheese Flavour: Non-Volatile Components.
    Sullivan RC; Nottage S; Makinwa F; Oruna-Concha MJ; Fagan CC; Parker JK
    Foods; 2023 Oct; 12(20):. PubMed ID: 37893642
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.