Inosine 5′- monophosphate derived umami taste intensity of beef determination by electrochemistry and chromatography-Reference-Cited by-同舟云学术

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Inosine 5′- monophosphate derived umami taste intensity of beef determination by electrochemistry and chromatography

Published:2023-12 Issue: Volume:206 Page:109343
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

To K. Virellia,Dahlgren Chelsie,Zhang Xue,Wang Shangshang,Wipf David O.,Schilling M. Wes,Dinh Thu

Funder

National Institute of Food and Agriculture

U.S. Department of Agriculture

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

1. Development and application of a high-performance liquid chromatography-based assay for determination of the activity of inosine 5′-monophosphate dehydrogenase in whole blood and isolated mononuclear cells;Albrecht;Therapeutic Drug Monitoring,2000

2. AOAC official method 2007–04;AOAC,2007

3. Application of a voltammetric electronic tongue and near infrared spectroscopy for a rapid umami taste assessment;Bagnasco;Food Chemistry,2014

4. Sensory evaluation techniques;Civille,2015

5. Comprehensive analysis of umami compounds by ion-pair liquid chromatography coupled to mass spectrometry;Coulier;Journal of Food Science,2011

Cited by 1 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. Unlocking the Potential of the Umami Taste-Presenting Compounds: A Review of the Health Benefits, Metabolic Mechanisms and Intelligent Detection Strategies;Food Reviews International;2024-09-10

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