Kokumi γ-glutamyl peptides: Some insight into their evaluation and detection, biosynthetic pathways, contribution and changes in food processing-Reference-Cited by-同舟云学术

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Kokumi γ-glutamyl peptides: Some insight into their evaluation and detection, biosynthetic pathways, contribution and changes in food processing

Published:2022-10 Issue: Volume:1 Page:100061
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Wang Haoran,Suo Ran,Liu Xingbo,Wang Yangyang,Sun Jianfeng,Liu Yaqiong,Wang Wenxiu,Wang Jie

Funder

Natural Science Foundation of Jiangsu Province

National Key Research and Development Program of China

Publisher

Elsevier BV

Reference77 articles.

1. Structure-CaSR-Activity Relation of Kokumi gamma-Glutamyl Peptides;Amino;Chemical & Pharmaceutical Bulletin,2016

2. Structural analysis and taste evaluation of -glutamyl peptides comprising sulfur-containing amino acids;Amino;Bioscience Biotechnology and Biochemistry,2018

3. Allosteric Modulation of the Calcium-sensing Receptor by gamma-Glutamyl Peptides Inhibition of Pth Secretion, Suppression of Intracellular cAMP Leavels, and a Common Mechanism of Action with Lamino Acids;Broadhead;Journal of Biological Chemistry,2011

4. Functional expression of the extracellular-Ca2+-sensing receptor in mouse taste cells;Bystrova;Journal of Cell Science,2010

5. Papain-specific activating esters in aqueous dipeptide synthesis;de Beer;Chembiochem : A European Journal of Chemical Biology,2012

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1. Rennets differing in chymosin-to-pepsin ratio shape the metabolomic and sensory profile of Grana Padano PDO cheese during ripening;Food Research International;2024-11

2. The Role of Bacillus Strains and Growth Medium in Shaping γ-Glutamyl Peptide Production;Food Bioscience;2024-09

3. Koku Sensation and Kokumi Substance: New Opportunities to Increase Palatability in Plant-Based Products;Food Science and Nutrition Cases;2024-08-02

4. Comparative analysis of kokumi tastant intensity from mechanically deboned meat across three species through in vitro calcium‐sensing receptor activity;International Journal of Food Science & Technology;2024-07

5. Volatile compounds, gamma-glutamyl-peptides and free amino acids as biomarkers of long-ripened protected designation of origin Coppa Piacentina;Food Chemistry;2024-05

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