Systematic Studies on the Chemical Structure and Umami Enhancing Activity of Maillard-Modified Guanosine 5′-Monophosphates-Reference-Cited by-同舟云学术

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Systematic Studies on the Chemical Structure and Umami Enhancing Activity of Maillard-Modified Guanosine 5′-Monophosphates

Published:2010-12-16 Issue:2 Volume:59 Page:665-676
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Festring Daniel¹,Hofmann Thomas¹

Affiliation:

1. Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Strasse 34, D-85354 Freising, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf103849e

Reference31 articles.

1. New Seasonings

2. An amino-acid taste receptor

3. Umami and Food Palatability

4. Basic properties of umami and effects on humans

Cited by 25 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. Isolation and Identification of Novel Taste-Modulating N²-Guanosine 5′-Monophosphate Derivatives Generated by Maillard-Type Reactions;Journal of Agricultural and Food Chemistry;2024-06-13

2. Kokumi Substances in Soybean Seeds;Kokumi Substance as an Enhancer of Koku;2024

3. A New Inert Natural Deep Eutectic Solvent (NADES) as a Reaction Medium for Food-Grade Maillard-Type Model Reactions;Foods;2023-05-02

4. Monosodium glutamate in foods and its biological importance;Ensuring Global Food Safety;2022

5. Pharmacology of the Umami Taste Receptor;Handbook of Experimental Pharmacology;2021

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