Salt is important for food flavor, but excessive sodium intake leads to adverse health
consequences. Thus, salty and saltiness-enhancing peptides are developed for sodium …

Umami is essential in food which has garnered attention due to its potential benefits, mainly
produced by umami amino acids, nucleotides and peptides. Expanding the mechanism …

Roasting is pivotal for enhancing the flavor of Wuyi rock tea (WRT). A study investigated a
novel compound that enhances the umami taste of WRT. Metabolomics of Shuixian tea …

Umami peptides are small molecular weight oligopeptides that play a role in umami taste
attributes. However, the identification of umami peptides is easily limited by environmental …

This study delved into the relationship between umami taste sensitivity (UTS) and variations
in the salivary proteome among 12 healthy nonsmokers utilizing 4D data-independent …

The comfort food (CF) concept emerged during the latter half of the twentieth century.
Although not well defined, CF can be described as familiar foods that elicit feelings of well …

To understand the role of microorganisms in nitrogen (N)‐containing compound changes
during the processing of Yujiangsuan by autochthonous starter cultures, the GC‐TOF‐MS …

The umami taste is well validated in Asian culture but remains less recognized and accepted
in European cultures despite its presence in natural local products. This study explored the …

Humans are considered to have a unique reliance on meat compared to other primates, as
much of humans unique evolutionary trajectory, such as human brain expansion, is linked to …

Background Having good nutritional knowledge is not enough to form a healthy diet in
students, it needs to be supported by a good consumption environment, such as food …