Umami peptides: assessment of their alleged taste properties-Reference-Cited by-同舟云学术

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Umami peptides: assessment of their alleged taste properties

Published:1997-08-04 Issue:2 Volume:205 Page:125-130
ISSN:1431-4649
Container-title:Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A
language:
Short-container-title:Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A

Author:

van den Oord André H. A.,van Wassenaar P. D.

Publisher

Springer Science and Business Media LLC

Link

http://link.springer.com/content/pdf/10.1007/s002170050138.pdf

Cited by 42 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Contribution of Lipids to the Flavor of Mussel (Mytilus edulis) Maillard Reaction Products;Foods;2022-09-28

2. Characterization of novel umami-active peptides from Stropharia rugoso-annulata mushroom and in silico study on action mechanism;Journal of Food Composition and Analysis;2022-07

3. Fish proteins as potential precursors of taste‐active compounds: an in silico study;Journal of the Science of Food and Agriculture;2022-06-02

4. Investigating the Short Peptidome Profile of Italian Dry-Cured Ham at Different Processing Times by High-Resolution Mass Spectrometry and Chemometrics;International Journal of Molecular Sciences;2022-03-16

5. Inhibition of 3-hydroxy-3-methyl-glutaryl-coenzyme A reductase enzyme by dipeptides identified in dry-cured ham;Food Production, Processing and Nutrition;2021-07-06

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