Characterization and evaluation of umami taste: A review
W Wang, X Zhou, Y Liu - TrAC Trends in Analytical Chemistry, 2020 - Elsevier
Umami, as an alimentary taste, is an indicator for the presence of valuable amino acids or
oligopeptides. Umami substances, including free amino acids, nucleotides, peptides …
oligopeptides. Umami substances, including free amino acids, nucleotides, peptides …
Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations–A review
Fermented foods are valued for their rich and complex odour and taste. The metabolic
activity of food-fermenting microorganisms determines food quality and generates odour and …
activity of food-fermenting microorganisms determines food quality and generates odour and …
Advances in umami taste and aroma of edible mushrooms
L Sun, Z Zhang, G **n, B Sun, X Bao, Y Wei… - Trends in Food Science …, 2020 - Elsevier
Background Edible mushrooms have been used as food and medicine materials for
thousands of years, and the yield of cultivatable edible mushrooms has increased in recent …
thousands of years, and the yield of cultivatable edible mushrooms has increased in recent …
New insight into umami receptor, umami/umami-enhancing peptides and their derivatives: A review
Background The structure and mechanism of umami taste receptor remain largely unclear,
thus, far more research is necessary to increase the knowledge of tasty modalities …
thus, far more research is necessary to increase the knowledge of tasty modalities …
A rapid selection strategy for umami peptide screening based on machine learning and molecular docking
C Li, Y Hua, D Pan, L Qi, C **ao, Y **ong, W Lu… - Food Chemistry, 2023 - Elsevier
Umami peptides have been the focus of umami studies in recent years because of their high
nutritional value and flavor activity. However, the existing screening methods of umami …
nutritional value and flavor activity. However, the existing screening methods of umami …
Novel umami ingredients: Umami peptides and their taste
Umami substances are very important for food seasoning and healthy eating. In addition to
monosodium glutamate and some nucleotides, recent investigations have revealed that …
monosodium glutamate and some nucleotides, recent investigations have revealed that …
Allosteric modulation of family C G-protein-coupled receptors: from molecular insights to therapeutic perspectives
S Urwyler - Pharmacological reviews, 2011 - Elsevier
Allosteric receptor modulation is an attractive concept in drug targeting because it offers
important potential advantages over conventional orthosteric agonism or antagonism …
important potential advantages over conventional orthosteric agonism or antagonism …
Sweet and umami taste: natural products, their chemosensory targets, and beyond
M Behrens, W Meyerhof, C Hellfritsch… - Angewandte Chemie …, 2011 - Wiley Online Library
Much of our appreciation of food is due to the excitement of the perception of “sweet” and
“umami” taste. With a special focus on natural products, this Review gives a summary of …
“umami” taste. With a special focus on natural products, this Review gives a summary of …
Alkamid database: Chemistry, occurrence and functionality of plant N-alkylamides
ETHNOPHARMACOLOGICAL RELEVANCE: N-Alkylamides (NAAs) are a promising group
of bioactive compounds, which are anticipated to act as important lead compounds for plant …
of bioactive compounds, which are anticipated to act as important lead compounds for plant …
Current progress in kokumi-active peptides, evaluation and preparation methods: A review
Kokumi is a complex sensation characterized by thickness, mouthfulness and continuity.
Kokumi-active peptides, which are distributed in many kinds of food, induce a rich and long …
Kokumi-active peptides, which are distributed in many kinds of food, induce a rich and long …