Background Blue foods, usually called aquatic foods, are animals, plants, and algae which
are cultivated or caught from freshwater or marine habitats. Blue foods are expected to …

Umami is an important element affecting food taste, and the development of umami peptides
is a topic of interest in food‐flavoring research. The existing technology used for traditional …

Ultrafiltration combined with nanoliquid chromatography quadrupole time-of-flight mass
spectrometry (nano-LC-QTOF-MS) and sensory evaluation was used to separate and …

Dynamic quantitative descriptive analysis and temporal dominance of sensations were used
to analyze the data of sensory evaluation and characterize the taste profiles of chicken soup …

To study the umami peptides derived from porcine bone soup, ultrafiltration fractions with
molecular weight less than 1 kDa were screened by sensory analysis which showed higher …

Identification of potent peptides through model prediction can reduce benchwork in wet
experiments. However, the conventional process of model buildings can be complex and …

Motivation The identification of bitter peptides through experimental approaches is an
expensive and time-consuming endeavor. Due to the huge number of newly available …

This study aimed to rapidly and precisely discover novel umami peptides from porcine type I
collagen using virtual screening, sensory evaluation and molecular docking simulation …

The release of interleukin (IL)-6 is stimulated by antigenic peptides from pathogens as well
as by immune cells for activating aggressive inflammation. IL-6 inducing peptides are …

Umami peptides are valuable taste substances due to their exceptional taste and beneficial
properties. In this study, purification of fermented goose bone broth was performed using …