Amino Acids, α-Peptides, and Their Related Kokumi Substances
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Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-99-8303-2_14
Reference16 articles.
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2. Conigrave AD, Quinn SJ, Brown EM (2000) L-Amino acid sensing by the extracellular Ca2+-sensing receptor. Proc Nat Acad Sci 97:4814–4819
3. Dunkel A, Hofmann T (2009) Sensory-directed identification of β-alanyl dipeptides as contributors to the thick-sour and white-meaty orosensation induced by chicken broth. J Agric Food Chem 57:9867–9877
4. Hammerl R, Frank O, Hofmann T (2017) Differential off-line LC-NMR (DOLC-NMR) metabolomics to monitor tyrosine-induced metabolome alterations in Saccharomyces cerevisiae. J Agric Food Chem 65:3230–3241
5. Jünger M, Mittermeier-Kleβinger VK, Farrenkopf A, Dunkel A, Stark T, Somoza V, Dawid C, Hofmann T (2022) Sensoproteomic discovery of taste-modulating peptides and taste re-engineering of soy sauce. J Agric Food Chem 70:6503–6518
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