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275 related items for PubMed ID: 26866784

  • 1. Formation of Kokumi-Enhancing γ-Glutamyl Dipeptides in Parmesan Cheese by Means of γ-Glutamyltransferase Activity and Stable Isotope Double-Labeling Studies.
    Hillmann H, Behr J, Ehrmann MA, Vogel RF, Hofmann T.
    J Agric Food Chem; 2016 Mar 02; 64(8):1784-93. PubMed ID: 26866784
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. Identification and Activity Characterization of γ-Glutamyltransferase from Bovine Milk.
    Cao L, Li Q, Lametsch R.
    J Agric Food Chem; 2021 Dec 22; 69(50):15325-15333. PubMed ID: 34905359
    [Abstract] [Full Text] [Related]

  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. Quantification of the kokumi peptide, γ-glutamyl-valyl-glycine, in cheese: Comparison between cheese made from cow and ewe milk.
    Kuroda M, Sasaki K, Yamazaki J, Kato Y, Mizukoshi T.
    J Dairy Sci; 2020 Sep 25; 103(9):7801-7807. PubMed ID: 32684466
    [Abstract] [Full Text] [Related]

  • 7. Production of Taste Enhancers from Protein Hydrolysates of Porcine Hemoglobin and Meat Using Bacillus amyloliquefaciens γ-Glutamyltranspeptidase.
    Li Q, Liu J, De Gobba C, Zhang L, Bredie WLP, Lametsch R.
    J Agric Food Chem; 2020 Oct 21; 68(42):11782-11789. PubMed ID: 32942857
    [Abstract] [Full Text] [Related]

  • 8. Corynebacterium glutamicum ggtB encodes a functional γ-glutamyl transpeptidase with γ-glutamyl dipeptide synthetic and hydrolytic activity.
    Walter F, Grenz S, Ortseifen V, Persicke M, Kalinowski J.
    J Biotechnol; 2016 Aug 20; 232():99-109. PubMed ID: 26528625
    [Abstract] [Full Text] [Related]

  • 9. 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 20; 95(15):3183-94. PubMed ID: 25546053
    [Abstract] [Full Text] [Related]

  • 10. γ-Glutamyl Cysteine Ligase of Lactobacillus reuteri Synthesizes γ-Glutamyl Dipeptides in Sourdough.
    Yan B, Chen YY, Wang W, Zhao J, Chen W, Gänzle M.
    J Agric Food Chem; 2018 Nov 21; 66(46):12368-12375. PubMed ID: 30354106
    [Abstract] [Full Text] [Related]

  • 11. Selection of adjunct cultures for the ripening of plant cheese analogues.
    Xie J, Gänzle MG.
    Food Microbiol; 2024 Sep 21; 122():104555. PubMed ID: 38839234
    [Abstract] [Full Text] [Related]

  • 12. 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
    [Abstract] [Full Text] [Related]

  • 13. Glutathione-analogous peptidyl phosphorus esters as mechanism-based inhibitors of γ-glutamyl transpeptidase for probing cysteinyl-glycine binding site.
    Nakajima M, Watanabe B, Han L, Shimizu B, Wada K, Fukuyama K, Suzuki H, Hiratake J.
    Bioorg Med Chem; 2014 Feb 01; 22(3):1176-94. PubMed ID: 24411479
    [Abstract] [Full Text] [Related]

  • 14. Comparative analysis of substrate affinity and catalytic efficiency of γ-glutamyltransferase from bovine milk and Bacillus amyloliquefaciens.
    Cao L, Li Q, Lametsch R.
    Food Chem; 2023 Mar 30; 405(Pt B):134930. PubMed ID: 36410217
    [Abstract] [Full Text] [Related]

  • 15. Pattern of γ-glutamyl transferase activity in cow milk throughout lactation and relationships with metabolic conditions and milk composition.
    Calamari L, Gobbi L, Russo F, Cappelli FP.
    J Anim Sci; 2015 Aug 30; 93(8):3891-900. PubMed ID: 26440169
    [Abstract] [Full Text] [Related]

  • 16. Elucidation of the Molecular Mechanism of Bovine Milk γ-Glutamyltransferase Catalyzed Formation of γ-Glutamyl-Valyl-Glycine.
    Cao L, Hunt CJ, Lin S, Meyer AS, Li Q, Lametsch R.
    J Agric Food Chem; 2023 Feb 08; 71(5):2455-2463. PubMed ID: 36706241
    [Abstract] [Full Text] [Related]

  • 17. Synthesis of Taste-Active γ-Glutamyl Dipeptides during Sourdough Fermentation by Lactobacillus reuteri.
    Zhao CJ, Gänzle MG.
    J Agric Food Chem; 2016 Oct 12; 64(40):7561-7568. PubMed ID: 27641253
    [Abstract] [Full Text] [Related]

  • 18. Correlation between multielement stable isotope ratio and geographical origin in Peretta cows' milk cheese.
    Manca G, Franco MA, Versini G, Camin F, Rossmann A, Tola A.
    J Dairy Sci; 2006 Mar 12; 89(3):831-9. PubMed ID: 16507675
    [Abstract] [Full Text] [Related]

  • 19. Peptidomic approach, based on liquid chromatography/electrospray ionization tandem mass spectrometry, for detecting sheep's milk in goat's and cow's cheeses.
    Guarino C, Fuselli F, La Mantia A, Longo L, Faberi A, Marianella RM.
    Rapid Commun Mass Spectrom; 2010 Mar 12; 24(6):705-13. PubMed ID: 20169561
    [Abstract] [Full Text] [Related]

  • 20. Increase of Kokumi γ-Glutamyl Peptides in Porcine Hemoglobin Hydrolysate Using Bacterial γ-Glutamyltransferase.
    Li Q, Zhang L, Lametsch R.
    J Agric Food Chem; 2022 Dec 21; 70(50):15894-15902. PubMed ID: 36473160
    [Abstract] [Full Text] [Related]

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