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Journal Abstract Search

123 related items for PubMed ID: 38469860

  • 21. 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; 95(15):3183-94. PubMed ID: 25546053
    [Abstract] [Full Text] [Related]

  • 22. 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]

  • 23. Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread.
    Galle S, Schwab C, Dal Bello F, Coffey A, Gänzle MG, Arendt EK.
    Int J Food Microbiol; 2012 Apr 16; 155(3):105-12. PubMed ID: 22342455
    [Abstract] [Full Text] [Related]

  • 24. 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]

  • 25. 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]

  • 26. The quest for the perfect loaf of sourdough bread continues: Novel developments for selection of sourdough starter cultures.
    Gänzle MG, Qiao N, Bechtner J.
    Int J Food Microbiol; 2023 Dec 16; 407():110421. PubMed ID: 37806010
    [Abstract] [Full Text] [Related]

  • 27. 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 16; 8(11):5841-5849. PubMed ID: 33282236
    [Abstract] [Full Text] [Related]

  • 28. The Emerging Roles of γ-Glutamyl Peptides Produced by γ-Glutamyltransferase and the Glutathione Synthesis System.
    Ikeda Y, Fujii J.
    Cells; 2023 Dec 13; 12(24):. PubMed ID: 38132151
    [Abstract] [Full Text] [Related]

  • 29. Impact of probiotic Limosilactobacillus reuteri DSM 17938 on amino acid metabolism in the healthy newborn mouse.
    Liu Y, Tian X, Daniel RC, Okeugo B, Armbrister SA, Luo M, Taylor CM, Wu G, Rhoads JM.
    Amino Acids; 2022 Oct 13; 54(10):1383-1401. PubMed ID: 35536363
    [Abstract] [Full Text] [Related]

  • 30. Potential of Lactobacillus reuteri from Spontaneous 
Sourdough as a Starter Additive for Improving Quality Parameters of Bread.
    Jonkuvienė D, Vaičiulytė-Funk L, Šalomskienė J, Alenčikienė G, Mieželienė A.
    Food Technol Biotechnol; 2016 Sep 13; 54(3):342-350. PubMed ID: 27956866
    [Abstract] [Full Text] [Related]

  • 31. Global transcriptional response of Lactobacillus reuteri to the sourdough environment.
    Hüfner E, Britton RA, Roos S, Jonsson H, Hertel C.
    Syst Appl Microbiol; 2008 Oct 13; 31(5):323-38. PubMed ID: 18762399
    [Abstract] [Full Text] [Related]

  • 32. Various cold storage-backslopping cycles show the robustness of Limosilactobacillus fermentum IMDO 130101 as starter culture for Type 3 sourdough production.
    Pradal I, González-Alonso V, Wardhana YR, Cnockaert M, Wieme AD, Vandamme P, De Vuyst L.
    Int J Food Microbiol; 2024 Feb 02; 411():110522. PubMed ID: 38160537
    [Abstract] [Full Text] [Related]

  • 33. Comparative genomics Lactobacillus reuteri from sourdough reveals adaptation of an intestinal symbiont to food fermentations.
    Zheng J, Zhao X, Lin XB, Gänzle M.
    Sci Rep; 2015 Dec 11; 5():18234. PubMed ID: 26658825
    [Abstract] [Full Text] [Related]

  • 34. Enzymatic and bacterial conversions during sourdough fermentation.
    Gänzle MG.
    Food Microbiol; 2014 Feb 11; 37():2-10. PubMed ID: 24230468
    [Abstract] [Full Text] [Related]

  • 35. Lactic Acid Bacteria Combinations for Wheat Sourdough Preparation and Their Influence on Wheat Bread Quality and Acrylamide Formation.
    Bartkiene E, Bartkevics V, Krungleviciute V, Pugajeva I, Zadeike D, Juodeikiene G.
    J Food Sci; 2017 Oct 11; 82(10):2371-2378. PubMed ID: 28877331
    [Abstract] [Full Text] [Related]

  • 36. Exploring the Effects of Freeze-Dried Sourdoughs with Lactiplantibacillus pentosus 129 and Limosilactobacillus fermentum 139 on the Quality of Long-Fermentation Bread.
    Santos JG, de Souza EL, de Souza Couto MV, Rodrigues TZ, de Medeiros ARS, de Magalhães Cordeiro AMT, Lima MDS, de Oliveira MEG, da Costa Lima M, de Araújo NPR, Gonçalves ICD, Garcia EF.
    Microorganisms; 2024 Jun 14; 12(6):. PubMed ID: 38930581
    [Abstract] [Full Text] [Related]

  • 37. N-terminal [Glu]3 moiety of γ-glutamyl peptides contributes largely to the activation of human calcium-sensing receptor, a kokumi receptor.
    Yamamoto M, Terada Y, Motoyama T, Shibata M, Saito T, Ito K.
    Biosci Biotechnol Biochem; 2020 Jul 14; 84(7):1497-1500. PubMed ID: 32202205
    [Abstract] [Full Text] [Related]

  • 38. Structure-function relationships of bacterial and enzymatically produced reuterans and dextran in sourdough bread baking application.
    Chen XY, Levy C, Gänzle MG.
    Int J Food Microbiol; 2016 Dec 19; 239():95-102. PubMed ID: 27321351
    [Abstract] [Full Text] [Related]

  • 39. Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread.
    Quattrini M, Liang N, Fortina MG, Xiang S, Curtis JM, Gänzle M.
    Int J Food Microbiol; 2019 Aug 02; 302():8-14. PubMed ID: 30220438
    [Abstract] [Full Text] [Related]

  • 40. Utilization of African grains for sourdough bread making.
    Coda R, Di Cagno R, Rizzello CG, Nionelli L, Edema MO, Gobbetti M.
    J Food Sci; 2011 Aug 02; 76(6):M329-35. PubMed ID: 22417505
    [Abstract] [Full Text] [Related]

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