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Journal Abstract Search

231 related items for PubMed ID: 19170504

  • 1. 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 25; 57(4):1440-8. PubMed ID: 19170504
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  • 3. Kokumi-active glutamyl peptides in cheeses and their biogeneration by Penicillium roquefortii.
    Toelstede S, Hofmann T.
    J Agric Food Chem; 2009 May 13; 57(9):3738-48. PubMed ID: 19338275
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  • 6. Quantitative studies and taste re-engineering experiments toward the decoding of the nonvolatile sensometabolome of Gouda cheese.
    Toelstede S, Hofmann T.
    J Agric Food Chem; 2008 Jul 09; 56(13):5299-307. PubMed ID: 18557618
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  • 8. Quantitation of Key Tastants and Re-engineering the Taste of Parmesan Cheese.
    Hillmann H, Hofmann T.
    J Agric Food Chem; 2016 Mar 02; 64(8):1794-805. PubMed ID: 26870875
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  • 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 02; 81(11):2168-2177. PubMed ID: 28889784
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  • 12. Novel Umami-, Salty-, and Kokumi-Enhancing γ-Glutamyl Tripeptides Synthesized with the Bitter Dipeptides from Defatted Peanut Meal Protein Hydrolysate.
    Tu J, Guo J, Dong H, Cheng P, Brennan C, Bai W, Zeng X, Yang J.
    J Agric Food Chem; 2023 May 24; 71(20):7812-7819. PubMed ID: 37170549
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  • 15. Sensory and mass spectrometric analysis of the peptidic fraction lower than one thousand daltons in Manchego cheese.
    Gómez-Ruiz JA, Taborda G, Amigo L, Ramos M, Molina E.
    J Dairy Sci; 2007 Nov 24; 90(11):4966-73. PubMed ID: 17954735
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  • 16. Towards prediction of maturation-dependent kokumi taste in cheese by comprehensive high throughput quantitation of glutamyl dipeptides.
    Fröhlich SM, Jünger M, Mittermeier-Kleßinger VK, Dawid C, Hofmann TF, Somoza V, Dunkel A.
    Food Chem; 2025 Jan 15; 463(Pt 1):141130. PubMed ID: 39243621
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  • 18. 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 15; 101(1):158-166. PubMed ID: 32613673
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  • 19. Selection of adjunct cultures for the ripening of plant cheese analogues.
    Xie J, Gänzle MG.
    Food Microbiol; 2024 Sep 15; 122():104555. PubMed ID: 38839234
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