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 *

146 related articles for article (PubMed ID: 35452224)

  • 21. 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]  

  • 22. Kokumi Taste Active Peptides Modulate Salt and Umami Taste.
    Rhyu MR; Song AY; Kim EY; Son HJ; Kim Y; Mummalaneni S; Qian J; Grider JR; Lyall V
    Nutrients; 2020 Apr; 12(4):. PubMed ID: 32344605
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Taste and chemical characteristics of low molecular weight fractions from tofuyo - Japanese fermented soybean curd.
    Lioe HN; Kinjo A; Yasuda S; Kuba-Miyara M; Tachibana S; Yasuda M
    Food Chem; 2018 Jun; 252():265-270. PubMed ID: 29478540
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Discovery of
    Wu J; Zhao J; Zhou Y; Cui C; Xu J; Li L; Feng Y
    J Agric Food Chem; 2023 Feb; 71(4):2082-2093. PubMed ID: 36689686
    [No Abstract]   [Full Text] [Related]  

  • 25. Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma-active and umami-taste compounds during soy sauce fermentation.
    Zhang L; Zhang L; Xu Y
    J Sci Food Agric; 2020 Apr; 100(6):2782-2790. PubMed ID: 32020610
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Suppression of umami aftertaste by polysaccharides in soy sauce.
    Imamura M; Matsushima K
    J Food Sci; 2013 Aug; 78(8):C1136-43. PubMed ID: 23957398
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Outrunning obesity with Lac-Phe?
    Lund J; Clemmensen C; Schwartz TW
    Cell Metab; 2022 Aug; 34(8):1085-1087. PubMed ID: 35921816
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Taste and stability characteristics of two key umami peptides from pufferfish (Takifugu obscurus).
    Zhang N; Liu H; Zhou X; Wang W; Fan Y; Liu Y
    Food Chem; 2022 Mar; 371():131124. PubMed ID: 34563972
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Isolation, identification and sensory evaluation of kokumi peptides from by-products of enzyme-modified butter.
    Yang Z; Wang J; Han Z; Blank I; Meng F; Wang B; Cao Y; Tian H; Chen C
    J Sci Food Agric; 2022 Nov; 102(14):6668-6675. PubMed ID: 35608931
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation.
    Gao X; Zhang J; Liu E; Yang M; Chen S; Hu F; Ma H; Liu Z; Yu X
    Food Chem; 2019 Nov; 298():124928. PubMed ID: 31272053
    [TBL] [Abstract][Full Text] [Related]  

  • 31. 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]  

  • 32. 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]  

  • 33. The effect of various salinity levels on metabolomic profiles, antioxidant capacities and sensory attributes of doenjang, a fermented soybean paste.
    Kim SS; Kwak HS; Kim MJ
    Food Chem; 2020 Oct; 328():127176. PubMed ID: 32497896
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Exploring novel Kokumi peptides in
    Feng T; Ma C; Chen S; Zhuang H; Song S; Sun M; Yao L; Wang H; Liu Q; Yu C
    Food Funct; 2024 Mar; 15(6):2879-2894. PubMed ID: 38318946
    [No Abstract]   [Full Text] [Related]  

  • 35. Development of Enzymatic Synthesis of γ-Glutamylcarnosine and Its Effects on Taste.
    Takakura Y; Arai S; Kanaori K; Suzuki H
    J Agric Food Chem; 2022 Jan; 70(2):592-597. PubMed ID: 34981936
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Metabolic profiling approach to explore compounds related to the umami intensity of soy sauce.
    Shiga K; Yamamoto S; Nakajima A; Kodama Y; Imamura M; Sato T; Uchida R; Obata A; Bamba T; Fukusaki E
    J Agric Food Chem; 2014 Jul; 62(29):7317-22. PubMed ID: 24954189
    [TBL] [Abstract][Full Text] [Related]  

  • 37. 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]  

  • 38. 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]  

  • 39. Quantitative determination of kokumi compounds, γ-glutamyl peptides, in Korean traditional fermented foods,
    Kim HJ; Lee DY; Lee I
    Food Sci Biotechnol; 2021 Oct; 30(11):1465-1470. PubMed ID: 34790430
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Isolation and identification of the umami enhancing compounds in Japanese soy sauce.
    Kaneko S; Kumazawa K; Nishimura O
    Biosci Biotechnol Biochem; 2011; 75(7):1275-82. PubMed ID: 21737939
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.