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171 related items for PubMed ID: 37170549

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Synthesis of taste active γ-glutamyl peptides with pea protein hydrolysate and their taste mechanism via in silico study.
    Yang J, Guo S, Zeng X, Bai W, Sun B, Zhang Y.
    Food Chem; 2024 Jan 01; 430():136988. PubMed ID: 37544154
    [Abstract] [Full Text] [Related]

  • 3. New Method To Produce Kokumi Seasoning from Protein Hydrolysates Using Bacterial Enzymes.
    Suzuki H, Nakafuji Y, Tamura T.
    J Agric Food Chem; 2017 Dec 06; 65(48):10514-10519. PubMed ID: 29111704
    [Abstract] [Full Text] [Related]

  • 4. Gamma-glutamylation of beef protein hydrolysates to improve its overall taste and functions of gastro-intestinal hormone (CCK and GLP-1) pro-secretion and anti-inflammation.
    Chen P, Zeng X, Bai W, Yang J, Sun B, Zhang Y.
    Food Chem; 2024 Sep 15; 452():139466. PubMed ID: 38735106
    [Abstract] [Full Text] [Related]

  • 5. 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 15; 95(15):3183-94. PubMed ID: 25546053
    [Abstract] [Full Text] [Related]

  • 6. 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 15; 338():128018. PubMed ID: 32932086
    [Abstract] [Full Text] [Related]

  • 7. Comparison of kokumi γ-[Glu](n>1)-Val and γ-[Glu](n>1)-Met synthesized through transpeptidation catalyzed by glutaminase from Bacillus amyloliquefaciens.
    Yang J, Sun-Waterhouse D, Xie J, Wang L, Chen HZ, Cui C, Zhao M.
    Food Chem; 2018 May 01; 247():89-97. PubMed ID: 29277233
    [Abstract] [Full Text] [Related]

  • 8. The application of L-glutaminase for the synthesis of the immunomodulatory γ-D-glutamyl-L-tryptophan and the kokumi-imparting γ-D-glutamyl peptides.
    Yang J, Huang Y, Dong H, Huang G, Yu L, Bai W, Zeng X.
    Food Sci Nutr; 2020 Nov 01; 8(11):5841-5849. PubMed ID: 33282236
    [Abstract] [Full Text] [Related]

  • 9. Synthesis and Sensory Characteristics of Kokumi γ-[Glu]n-Phe in the Presence of Glutamine and Phenylalanine: Glutaminase from Bacillus amyloliquefaciens or Aspergillus oryzae as the Catalyst.
    Yang J, Sun-Waterhouse D, Cui C, Dong K, Wang W.
    J Agric Food Chem; 2017 Oct 04; 65(39):8696-8703. PubMed ID: 28899090
    [Abstract] [Full Text] [Related]

  • 10. 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]

  • 11. 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]

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

  • 13. Enhancing Kokumi Sensation and Reducing Bitterness in Acid-Hydrolyzed Vegetable Proteins through Lactate and Thermal Processing.
    Wu J, Huang P, Feng Y, Cui C, Xu J, Li L.
    J Agric Food Chem; 2023 Dec 13; 71(49):19694-19704. PubMed ID: 38016698
    [Abstract] [Full Text] [Related]

  • 14. 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]

  • 15. Reaction Mixtures Rich in [γ-Glu](n≥1)-Arg Derived from Enzymatic Synthesis as Potential Salt and Umami Enhancers.
    Wu J, Sun Y, Huan X, Cui C.
    J Agric Food Chem; 2022 Aug 31; 70(34):10584-10592. PubMed ID: 35984991
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. 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]

  • 18. Streamlined Efficient Synthesis and Antioxidant Activity of γ-[Glutamyl](n≥1)-tryptophan Peptides by Glutaminase from Bacillus amyloliquefaciens.
    He W, Huang X, Kelimu A, Li W, Cui C.
    Molecules; 2023 Jun 23; 28(13):. PubMed ID: 37446606
    [Abstract] [Full Text] [Related]

  • 19. Contribution of γ-Glutamyl-Cysteine Ligases of Limosilactobacillus reuteri to the Formation of Kokumi-Active γ-Glutamyl Dipeptides in Sourdough Bread.
    Xie J, Zhao Z, Gänzle MG.
    J Agric Food Chem; 2024 Mar 20; 72(11):5935-5943. PubMed ID: 38469860
    [Abstract] [Full Text] [Related]

  • 20. Protein Hydrolysates from Pleurotus geesteranus Modified by Bacillus amyloliquefaciens γ-Glutamyl Transpeptidase Exhibit a Remarkable Taste-Enhancing Effect.
    Xia X, Fu Y, Ma L, Zhu H, Yu Y, Dai H, Han J, Liu X, Liu Z, Zhang Y.
    J Agric Food Chem; 2022 Sep 28; 70(38):12143-12155. PubMed ID: 36094421
    [Abstract] [Full Text] [Related]

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