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 *

196 related articles for article (PubMed ID: 30916948)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. 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]  

  • 5. Analysis of Umami Taste Compounds in a Fermented Corn Sauce by Means of Sensory-Guided Fractionation.
    Charve J; Manganiello S; Glabasnia A
    J Agric Food Chem; 2018 Feb; 66(8):1863-1871. PubMed ID: 29397710
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Partial purification and characterisation of the peptide precursors of the cocoa-specific aroma components.
    Voigt J; Janek K; Textoris-Taube K; Niewienda A; Wöstemeyer J
    Food Chem; 2016 Feb; 192():706-13. PubMed ID: 26304401
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Molecular definition of the taste of roasted cocoa nibs (Theobroma cacao) by means of quantitative studies and sensory experiments.
    Stark T; Bareuther S; Hofmann T
    J Agric Food Chem; 2006 Jul; 54(15):5530-9. PubMed ID: 16848542
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS.
    Su G; Cui C; Zheng L; Yang B; Ren J; Zhao M
    Food Chem; 2012 Nov; 135(2):479-85. PubMed ID: 22868117
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Sensory-guided decomposition of roasted cocoa nibs (Theobroma cacao) and structure determination of taste-active polyphenols.
    Stark T; Bareuther S; Hofmann T
    J Agric Food Chem; 2005 Jun; 53(13):5407-18. PubMed ID: 15969527
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Taste-Active Dipeptides from Hydrolyzed Mushroom Protein Enhance Saltiness.
    Moore A; Luckett CR; Munafo JP
    J Agric Food Chem; 2021 Oct; 69(40):11947-11959. PubMed ID: 34606258
    [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. 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]  

  • 13. Investigations on the Aroma of Cocoa Pulp ( Theobroma cacao L.) and Its Influence on the Odor of Fermented Cocoa Beans.
    Chetschik I; Kneubühl M; Chatelain K; Schlüter A; Bernath K; Hühn T
    J Agric Food Chem; 2018 Mar; 66(10):2467-2472. PubMed ID: 28318272
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Identification of umami-tasting peptides from Volvariella volvacea using ultra performance liquid chromatography quadrupole time-of-flight mass spectrometry and sensory-guided separation techniques.
    Xu X; Xu R; Song Z; Jia Q; Feng T; Huang M; Song S
    J Chromatogr A; 2019 Jul; 1596():96-103. PubMed ID: 30871753
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. 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]  

  • 17. Isolation, structure determination, synthesis, and sensory activity of N-phenylpropenoyl-L-amino acids from cocoa (Theobroma cacao).
    Stark T; Hofmann T
    J Agric Food Chem; 2005 Jun; 53(13):5419-28. PubMed ID: 15969528
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Roasting-induced changes in cocoa beans with respect to the mood pyramid.
    Lemarcq V; Tuenter E; Bondarenko A; Van de Walle D; De Vuyst L; Pieters L; Sioriki E; Dewettinck K
    Food Chem; 2020 Dec; 332():127467. PubMed ID: 32663755
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. 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]  

    [Next]    [New Search]
    of 10.