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 *

120 related articles for article (PubMed ID: 35608931)

  • 21. 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]  

  • 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. 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]  

  • 24. Flavor evaluation of yak butter in Tsinghai-Tibet Plateau and isolation of microorganisms contributing flavor.
    Hu S; Wei H; Guo S; Li L; Hou Y
    Anim Sci J; 2011 Feb; 82(1):122-6. PubMed ID: 21269370
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Supplementation effects of a kokumi substance, γ-Glu-Val-Gly, on the ingestion of basic taste solutions in rats.
    Yamamoto T; Mizuta H
    Chem Senses; 2022 Jan; 47():. PubMed ID: 35512652
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Kokumi taste perception is functional in a model carnivore, the domestic cat (Felis catus).
    Laffitte A; Gibbs M; Hernangomez de Alvaro C; Addison J; Lonsdale ZN; Giribaldi MG; Rossignoli A; Vennegeerts T; Winnig M; Klebansky B; Skiles J; Logan DW; McGrane SJ
    Sci Rep; 2021 May; 11(1):10527. PubMed ID: 34006911
    [TBL] [Abstract][Full Text] [Related]  

  • 27. 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]  

  • 28. 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]  

  • 29. A mechanistic investigation on kokumi-active γ-Glutamyl tripeptides - A computational study to understand molecular basis of their activity and to identify novel potential kokumi-tasting sequences.
    Dellafiora L; Magnaghi F; Galaverna G; Dall'Asta C
    Food Res Int; 2022 Dec; 162(Pt A):111932. PubMed ID: 36461279
    [TBL] [Abstract][Full Text] [Related]  

  • 30. The flavor-enhancing action of glutamate and its mechanism involving the notion of kokumi.
    Yamamoto T; Inui-Yamamoto C
    NPJ Sci Food; 2023 Jan; 7(1):3. PubMed ID: 36707516
    [TBL] [Abstract][Full Text] [Related]  

  • 31. 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]  

  • 32. 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]  

  • 33. Characterization of Peanut Protein Hydrolysate and Structural Identification of Umami-Enhancing Peptides.
    Zhang L; Sun X; Lu X; Wei S; Sun Q; Jin L; Song G; You J; Li F
    Molecules; 2022 Apr; 27(9):. PubMed ID: 35566204
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Assessment of taste attributes of peanut meal enzymatic-hydrolysis hydrolysates using an electronic tongue.
    Wang L; Niu Q; Hui Y; Jin H; Chen S
    Sensors (Basel); 2015 May; 15(5):11169-88. PubMed ID: 25985162
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Recent insights in flavor-enhancers: Definition, mechanism of action, taste-enhancing ingredients, analytical techniques and the potential of utilization.
    Vasilaki A; Panagiotopoulou E; Koupantsis T; Katsanidis E; Mourtzinos I
    Crit Rev Food Sci Nutr; 2022; 62(32):9036-9052. PubMed ID: 34142890
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Diversity of γ- glutamyl peptides and oligosaccharides, the "kokumi" taste enhancers, in seeds from soybean mini core collections.
    Shibata M; Hirotsuka M; Mizutani Y; Takahashi H; Kawada T; Matsumiya K; Hayashi Y; Matsumura Y
    Biosci Biotechnol Biochem; 2018 Mar; 82(3):507-514. PubMed ID: 29436968
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Saltiness-Enhancing Peptides Isolated from the Chinese Commercial Fermented Soybean Curds with Potential Applications in Salt Reduction.
    Chen YP; Wang M; Blank I; Xu J; Chung HY
    J Agric Food Chem; 2021 Sep; 69(35):10272-10280. PubMed ID: 34436886
    [TBL] [Abstract][Full Text] [Related]  

  • 38. 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]  

  • 39. Identification of the characteristics that drive consumer liking of butter.
    Krause AJ; Lopetcharat K; Drake MA
    J Dairy Sci; 2007 May; 90(5):2091-102. PubMed ID: 17430906
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Synthesis and Sensory Characteristics of Kokumi γ-[Glu]
    Yang J; Sun-Waterhouse D; Cui C; Dong K; Wang W
    J Agric Food Chem; 2017 Oct; 65(39):8696-8703. PubMed ID: 28899090
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 6.