277 related articles for article (PubMed ID: 34090042)
1. Analysis of umami taste substances of morel mushroom (Morchella sextelata) hydrolysates derived from different enzymatic systems.
Gao J; Fang D; Muinde Kimatu B; Chen X; Wu X; Du J; Yang Q; Chen H; Zheng H; An X; Zhao L; Hu Q
Food Chem; 2021 Nov; 362():130192. PubMed ID: 34090042
[TBL] [Abstract][Full Text] [Related]
2. Effect of deamidation-induced modification on umami and bitter taste of wheat gluten hydrolysates.
Liu BY; Zhu KX; Guo XN; Peng W; Zhou HM
J Sci Food Agric; 2017 Aug; 97(10):3181-3188. PubMed ID: 27885676
[TBL] [Abstract][Full Text] [Related]
3. Characterization of Pleurotus citrinopileatus hydrolysates obtained from Actinomucor elegans proteases compared with that by commercial proteases.
Zhang W; Shi K; Han Y; Wang J; Yang C; Xu X; Li B
J Food Sci; 2022 Sep; 87(9):3737-3751. PubMed ID: 35975899
[TBL] [Abstract][Full Text] [Related]
4. Enhancement of umami taste of hydrolyzed protein from wheat gluten by β-cyclodextrin.
Wang L; Xu B; Li L; Zhang M; Feng T; Wang J; Jin Z
J Sci Food Agric; 2016 Oct; 96(13):4499-504. PubMed ID: 26865354
[TBL] [Abstract][Full Text] [Related]
5. Characterization of umami compounds in bone meal hydrolysate.
Zhang Y; Ke H; Bai T; Chen C; Guo T; Mu Y; Li H; Liao W; Pan Z; Zhao L
J Food Sci; 2021 Jun; 86(6):2264-2275. PubMed ID: 33948957
[TBL] [Abstract][Full Text] [Related]
6. Production of seafood flavor from red hake (Urophycis chuss) by enzymatic hydrolysis.
Imm JY; Lee CM
J Agric Food Chem; 1999 Jun; 47(6):2360-6. PubMed ID: 10794637
[TBL] [Abstract][Full Text] [Related]
7. Identification and Characterization of Novel Umami Peptides from Protein Hydrolysates of
Wang X; Zhang D; Guo Q; Pu Y; Huang A; Fan J
J Agric Food Chem; 2023 Sep; 71(38):14046-14056. PubMed ID: 37709731
[TBL] [Abstract][Full Text] [Related]
8. The behavior of umami components in thermally treated yeast extract.
Alim A; Yang C; Song H; Liu Y; Zou T; Zhang Y; Zhang S
Food Res Int; 2019 Jun; 120():534-543. PubMed ID: 31000269
[TBL] [Abstract][Full Text] [Related]
9. Impact of Peptidase Activities on Plant Protein Hydrolysates Regarding Bitter and Umami Taste.
Großmann KK; Merz M; Appel D; Thaler T; Fischer L
J Agric Food Chem; 2021 Jan; 69(1):368-376. PubMed ID: 33356225
[TBL] [Abstract][Full Text] [Related]
10. Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma.
Fu Y; Liu J; Hansen ET; Bredie WLP; Lametsch R
Food Chem; 2018 Aug; 257():163-171. PubMed ID: 29622194
[TBL] [Abstract][Full Text] [Related]
11. Isolation and identification of the umami peptides from shiitake mushroom by consecutive chromatography and LC-Q-TOF-MS.
Kong Y; Zhang LL; Zhao J; Zhang YY; Sun BG; Chen HT
Food Res Int; 2019 Jul; 121():463-470. PubMed ID: 31108770
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Investigation of enzymatic hydrolysis conditions on the properties of protein hydrolysate from fish muscle (Collichthys niveatus) and evaluation of its functional properties.
Shen Q; Guo R; Dai Z; Zhang Y
J Agric Food Chem; 2012 May; 60(20):5192-8. PubMed ID: 22530872
[TBL] [Abstract][Full Text] [Related]
14. Enzymatic hydrolysis of minced chicken carcasses for protein hydrolysate production.
Zhang X; Li X; Liu SQ
Poult Sci; 2023 Aug; 102(8):102791. PubMed ID: 37307633
[TBL] [Abstract][Full Text] [Related]
15. Effects of fermentation with Lactiplantibacillus plantarum GDM1.191 on the umami compounds in shiitake mushrooms (Lentinus edodes).
Chen Z; Fang X; Wu W; Chen H; Han Y; Yang H; Gao H
Food Chem; 2021 Dec; 364():130398. PubMed ID: 34175630
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Bioactive peptides from brown rice protein hydrolyzed by bromelain: Relationship between biofunctional activities and flavor characteristics.
Selamassakul O; Laohakunjit N; Kerdchoechuen O; Yang L; Maier CS
J Food Sci; 2020 Mar; 85(3):707-717. PubMed ID: 32043604
[TBL] [Abstract][Full Text] [Related]
18. Efficient preparation of oyster hydrolysate with aroma and umami coexistence derived from ultrasonic pretreatment assisted enzymatic hydrolysis.
Zhang J; Tu Z; Hu Z; Hu Y; Wang H
Food Chem; 2024 Mar; 437(Pt 2):137881. PubMed ID: 37931449
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Analysis of flavor changes in Huangshan floral mushroom hydrolysates obtained by different enzyme treatments.
Zhang H; Liu Y; Gao L; Wang J
Food Chem; 2024 Jun; 443():138554. PubMed ID: 38306912
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
