SEARCH

SEARCH BY CITATION

Cited in:

CrossRef

This article has been cited by:

  1. 1
    Yali Dang, Xinchang Gao, Aiying Xie, Xueqian Wu, Fumin Ma, Interaction Between Umami Peptide and Taste Receptor T1R1/T1R3, Cell Biochemistry and Biophysics, 2014, 70, 3, 1841

    CrossRef

  2. You have free access to this content2
    Maria Dermiki, Rana Mounayar, Chutipapha Suwankanit, Jennifer Scott, Orla B Kennedy, Donald S Mottram, Margot A Gosney, Heston Blumenthal, Lisa Methven, Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers, Journal of the Science of Food and Agriculture, 2013, 93, 13
  3. 3
    Karangwa Eric, Linda Virginie Raymond, Meigui Huang, Maureen Jepkorir Cheserek, Khizar Hayat, Nshimiyimana Dominique Savio, Mukasa Amédée, Xiaoming Zhang, Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system, Food Research International, 2013, 54, 2, 1437

    CrossRef

  4. 4
    Mei-Xiu Zhang, Xi-Chang Wang, Yuan Liu, Xing-Lian Xu, Guang-Hong Zhou, Isolation and identification of flavour peptides from Puffer fish (Takifugu obscurus) muscle using an electronic tongue and MALDI-TOF/TOF MS/MS, Food Chemistry, 2012, 135, 3, 1463

    CrossRef

  5. 5
    Javier Carballo, Fermentation, 2012,

    CrossRef

  6. 6
    Meigui Huang, Ping Liu, Shiqing Song, Xiaoming Zhang, Khizar Hayat, Shuqin Xia, Chengsheng Jia, Fenglin Gu, Contribution of sulfur-containing compounds to the colour-inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysates, Journal of the Science of Food and Agriculture, 2011, 91, 4
  7. 7
    Yanping Wang, Qi Meng, Wen Gao, Jianhua Hou, Zaheer Ahmed, Expression and purification of beefy meaty peptide in Pichia pastoris, Korean Journal of Chemical Engineering, 2011, 28, 3, 848

    CrossRef

  8. 8
    D.W. Jung, J.H. Hong, K.O. Kim, Sensory Characteristics and Consumer Acceptability of Beef Soup with Added Glutathione and/or MSG, Journal of Food Science, 2010, 75, 1
  9. 9
    Hanifah Nuryani Lioe, Jinap Selamat, Masaaki Yasuda, Soy Sauce and Its Umami Taste: A Link from the Past to Current Situation, Journal of Food Science, 2010, 75, 3
  10. 10
    Songrong Zeng, Yanping Wang, Xiaojia Bai, Weili Lin, Ming Yang, Haipeng Xing, Determination of meaty peptide in enzymatic hydrolyzate of beef protein by HPLC-MS, Korean Journal of Chemical Engineering, 2008, 25, 5, 1120

    CrossRef

  11. 11
    Ya Li Dang, Zhang Wang, Shi Ying Xu, Methods for extracting the taste compounds from water soluble extract of Jinhua ham, European Food Research and Technology, 2008, 228, 1, 93

    CrossRef

  12. 12
    Masashi Ogasawara, Yuki Yamada, Makoto Egi, Taste enhancer from the long-term ripening of miso (soybean paste), Food Chemistry, 2006, 99, 4, 736

    CrossRef

  13. 13
    Hanifah N. Lioe, Anton Apriyantono, Kensaku Takara, Koji Wada, Masaaki Yasuda, Umami Taste Enhancement of MSG/NaCl Mixtures by Subthreshold L-α-Aromatic Amino Acids, Journal of Food Science, 2005, 70, 7
  14. 14
    Curtis Amundson, Rodrigo Tarté, Ingredient Interactions, 2005,

    CrossRef

  15. 15
    C. Salles, N. Sommerer, C. Septier, S. Issanchou, C. Chabanet, A. Garem, J.-L. Le Quéré, Goat Cheese Flavor: Sensory Evaluation of Branched-Chain Fatty Acids and Small Peptides, Journal of Food Science, 2002, 67, 2
  16. 16
    JUNG-NIM PARK, KEISHI ISHIDA, TAKEHIKO WATANABE, KEN-ICHI ENDOH, KATSUKO WATANABE, MASAHIRO MURAKAMI, HIROKI ABE, Taste effects of oligopeptides in a Vietnamese fish sauce, Fisheries Science, 2002, 68, 4
  17. 17
    C Salles, C Hervé, C Septier, D Demaizières, I Lesschaeve, S Issanchou, J.L Le Quéré, Evaluation of taste compounds in water-soluble extract of goat cheeses, Food Chemistry, 2000, 68, 4, 429

    CrossRef

  18. 18
    C.E. Byrne, D.J. Troy, D.J. Buckley, Postmortem changes in muscle electrical properties of bovine M. longissimus dorsi and their relationship to meat quality attributes and pH fall, Meat Science, 2000, 54, 1, 23

    CrossRef

  19. 19
    Shizuko Yamaguchi, Kumiko Ninomiya, What is umami?, Food Reviews International, 1998, 14, 2-3, 123

    CrossRef

  20. 20
    N. Sommerer, A. Garem, D. Mollé, C. Septier, J.L. Le Quéré, C. Salles, Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium, 1998,

    CrossRef

  21. 21
    J. Valentin, A.S. Guillard, C. Septier, C. Salles, J.L. Le Quéré, Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium, 1998,

    CrossRef