181 related articles for article (PubMed ID: 37080114)
21. From Molecular Dynamics to Taste Sensory Perception: A Comprehensive Study on the Interaction of Umami Peptides with the T1R1/T1R3-VFT Receptor.
Meng H; Cui Z; Yu Y; Li Y; Jiang S; Liu Y
J Agric Food Chem; 2024 Mar; 72(12):6533-6543. PubMed ID: 38488059
[TBL] [Abstract][Full Text] [Related]
22. Comparative peptidomics analysis in the discovery of umami peptides from Chinese Douchi.
Zhou X; Jiang L; Liu Q; Zhang X; Xu J; Liu Y
Food Chem; 2024 Jul; 445():138692. PubMed ID: 38387312
[TBL] [Abstract][Full Text] [Related]
23. Identification, taste characterization, and molecular docking study of a novel microbiota-derived umami peptide.
An F; Cao K; Ji S; Wang Y; Pan G; Ma Y; Zhao Y; Wu J; Wu R
Food Chem; 2023 Mar; 404(Pt A):134583. PubMed ID: 36257274
[TBL] [Abstract][Full Text] [Related]
24. Revealing the Secret of Umami Taste of Peptides Derived from Fermented Broad Bean Paste.
Zhao J; Liao S; Han J; Xie Y; Tang J; Zhao J; Shao W; Wang Q; Lin H
J Agric Food Chem; 2023 Mar; 71(11):4706-4716. PubMed ID: 36814172
[TBL] [Abstract][Full Text] [Related]
25. Flavor Characteristics of Umami Peptides from Wuding Chicken Revealed by Molecular Dynamics Simulation.
Jia R; Yang Y; Liao G; Wu H; Yang C; Wang G
J Agric Food Chem; 2024 Feb; 72(7):3673-3682. PubMed ID: 38290215
[TBL] [Abstract][Full Text] [Related]
26. Exploring the Relationship between Small Peptides and the T1R1/T1R3 Umami Taste Receptor for Umami Peptide Prediction: A Combined Approach.
Zhang W; Guan H; Wang M; Wang W; Pu J; Zou H; Li D
J Agric Food Chem; 2024 Jun; 72(23):13262-13272. PubMed ID: 38775286
[TBL] [Abstract][Full Text] [Related]
27. Molecular docking and simulation of the synergistic effect between umami peptides, monosodium glutamate and taste receptor T1R1/T1R3.
Dang Y; Hao L; Cao J; Sun Y; Zeng X; Wu Z; Pan D
Food Chem; 2019 Jan; 271():697-706. PubMed ID: 30236733
[TBL] [Abstract][Full Text] [Related]
28. Umami Ingredient: Flavor enhancer from shiitake (Lentinula edodes) byproducts.
Harada-Padermo SDS; Dias-Faceto LS; Selani MM; Alvim ID; Floh EIS; Macedo AF; Bogusz S; Dias CTDS; Conti-Silva AC; Vieira TMFS
Food Res Int; 2020 Nov; 137():109540. PubMed ID: 33233168
[TBL] [Abstract][Full Text] [Related]
29. Identification of novel umami peptides from myosin via homology modeling and molecular docking.
Yu Z; Kang L; Zhao W; Wu S; Ding L; Zheng F; Liu J; Li J
Food Chem; 2021 May; 344():128728. PubMed ID: 33272753
[TBL] [Abstract][Full Text] [Related]
30. Study on the relationship between structure and taste activity of the umami peptide of Stropharia rugosoannulata prepared by ultrasound.
Li W; Chen W; Ma H; Wang J; Li Z; Wang Q; Zhang Z; Wu D; Zhang J; Yang Y
Ultrason Sonochem; 2022 Nov; 90():106206. PubMed ID: 36274418
[TBL] [Abstract][Full Text] [Related]
31. Relationship between flavor and energy status in shiitake mushroom (Lentinula edodes) harvested at different developmental stages.
Liu Q; Hu S; Song Z; Cui X; Kong W; Song K; Zhang Y
J Food Sci; 2021 Oct; 86(10):4288-4302. PubMed ID: 34533219
[TBL] [Abstract][Full Text] [Related]
32. Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese anchovy sauce.
Zhu W; Luan H; Bu Y; Li X; Li J; Zhang Y
J Sci Food Agric; 2021 Jun; 101(8):3140-3155. PubMed ID: 33185275
[TBL] [Abstract][Full Text] [Related]
33. 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]
34. Identification of novel umami peptides from Boletus edulis and its mechanism via sensory analysis and molecular simulation approaches.
Song S; Zhuang J; Ma C; Feng T; Yao L; Ho CT; Sun M
Food Chem; 2023 Jan; 398():133835. PubMed ID: 35963219
[TBL] [Abstract][Full Text] [Related]
35. Isolation, characterization and molecular docking of novel umami and umami-enhancing peptides from Ruditapes philippinarum.
Zhang Y; Gao X; Pan D; Zhang Z; Zhou T; Dang Y
Food Chem; 2021 May; 343():128522. PubMed ID: 33208237
[TBL] [Abstract][Full Text] [Related]
36. Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS.
Liang L; Duan W; Zhang J; Huang Y; Zhang Y; Sun B
Food Chem; 2022 Jul; 383():132455. PubMed ID: 35183965
[TBL] [Abstract][Full Text] [Related]
37. Quality characteristics and non-volatile taste formation mechanism of Lentinula edodes during hot air drying.
Wen X; Li W; Li W; Chen W; Zhang Z; Wu D; Yang Y
Food Chem; 2022 Nov; 393():133378. PubMed ID: 35667179
[TBL] [Abstract][Full Text] [Related]
38. Identification of Novel Umami Peptides in
Yu H; Zhao S; Yi J; Du M; Liu J; Liu Y; Cai S
J Agric Food Chem; 2023 Nov; ():. PubMed ID: 37917560
[TBL] [Abstract][Full Text] [Related]
39. 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]
40. Identification, taste characteristics and molecular docking study of novel umami peptides derived from the aqueous extract of the clam meretrix meretrix Linnaeus.
Li X; Xie X; Wang J; Xu Y; Yi S; Zhu W; Mi H; Li T; Li J
Food Chem; 2020 May; 312():126053. PubMed ID: 31884298
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
