Research progress in the screening and evaluation of umami peptides-Reference-Cited by-同舟云学术

Research progress in the screening and evaluation of umami peptides

Published:2022-02-24 Issue:2 Volume:21 Page:1462-1490
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comp Rev Food Sci Food Safe

Author:

Qi Lulu¹,Gao Xinchang²,Pan Daodong¹³,Sun Yangying¹^ORCID,Cai Zhendong¹,Xiong Yongzhao¹,Dang Yali¹^ORCID

Affiliation:

1. State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences Ningbo University Ningbo Zhejiang China

2. Department of Chemistry Tsinghua University Beijing China

3. National R&D Center for Freshwater Fish Processing Jiangxi Normal University Nanchang Jiangxi China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12916

Reference166 articles.

1. G Protein-Coupled Receptors in Taste Physiology and Pharmacology

2. High-performance bioelectronic tongue using ligand binding domain T1R1 VFT for umami taste detection

3. Tastes ofL-Glutamyl Oligopeptides in Relation to Their Chromatographic Properties

4. The Monosodium Glutamate Story: The Commercial Production of MSG and Other Amino Acids

5. Application of a voltammetric electronic tongue and near infrared spectroscopy for a rapid umami taste assessment

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