Stereoselective Synthesis of Amides Sharing the Guanosine 5′-Monophosphate Scaffold and Umami Enhancement Studies Using Human Sensory and hT1R1/rT1R3 Receptor Assays-Reference-Cited by-同舟云学术

Stereoselective Synthesis of Amides Sharing the Guanosine 5′-Monophosphate Scaffold and Umami Enhancement Studies Using Human Sensory and hT1R1/rT1R3 Receptor Assays

Published:2011-08-01 Issue:16 Volume:59 Page:8875-8885
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Festring Daniel¹,Brockhoff Anne²,Meyerhof Wolfgang²,Hofmann Thomas¹

Affiliation:

1. Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Strasse 34, D-85350 Freising-Weihenstephan, Germany

2. Department of Molecular Genetics, German Institute of Human Nutrition (DIFE) Potsdam-Rehbrücke, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf202202h

Reference24 articles.

1. An amino-acid taste receptor

2. Human receptors for sweet and umami taste

3. Coding of Sweet, Bitter, and Umami Tastes

4. The Receptors for Mammalian Sweet and Umami Taste

5. Sweet and Umami Taste: Natural Products, Their Chemosensory Targets, and Beyond

Cited by 16 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. Enzymatic synthesis of N-succinyl-L-phenylalanine and exploration of its potential as a novel taste enhancer;Food Chemistry;2024-12

2. Integrated virtual screening coupled with sensory evaluation identifies N-succinyl-L-tryptophan as a novel compound with multiple taste enhancement properties;Food Chemistry;2024-11

3. 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

4. Synthesis of N'-[(2,4-dimethoxyphenyl)methyl]-N-(2-pyridin-2-ylethyl) oxamide and evaluation of its taste-enhancing effect;Food Bioscience;2023-12

5. Purine 5’‐Ribonucleotide‐ l ‐Glutamate Hybrids As Potential Tools To Investigate The Mechanism Of Umami Taste Reception;ChemistrySelect;2022-12