Identification of compounds contributing to umami taste of pea protein isolate-Reference-Cited by-同舟云学术

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Identification of compounds contributing to umami taste of pea protein isolate

Published:2023-12 Issue: Volume:429 Page:136863
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ongkowijoyo Paulina,Peterson Devin G.

Funder

Ohio State University

Flavor Research and Education Center, Ohio State University

U.S. Department of Agriculture

National Institute of Food and Agriculture

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Role of plant protein in nutrition, wellness, and health;Ahnen;Nutrition Reviews,2019

2. Synthesis and sensory characterization of novel umami-tasting glutamate glycoconjugates;Beksan;Journal of Agricultural and Food Chemistry,2003

3. Receptor and transduction processes for umami taste;Brand;The Journal of Nutrition,2000

4. Analysis of umami taste compounds in a fermented corn sauce by means of sensory-guided fractionation;Charve;Journal of Agricultural and Food Chemistry,2018

5. Evaluation of sensory thresholds and perception of sodium chloride in grape juice and wine;de Loryn;American Journal of Enology and Viticulture,2013

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. Sensoproteomic Characterization of Lactobacillus Johnsonii-Fermented Pea Protein-Based Beverage: A Promising Strategy for Enhancing Umami and Kokumi Sensations while Mitigating Bitterness;Journal of Agricultural and Food Chemistry;2024-07-03

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