Taste Contribution of (R)-Strombine to Dried Scallop-Reference-Cited by-同舟云学术

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Taste Contribution of (R)-Strombine to Dried Scallop

Published:2009-09-09 Issue:17 Volume:57 Page:7938-7943
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Starkenmann Christian,Cayeux Isabelle,Decorzant Erik,Yang Emma Xiao-Hua,Niclass Yvan,Nicolas Laetitia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf901553e

Cited by 11 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. Trigeminal Sensations to enhance and enrich flavor perception - Sensory Approaches;Clinical Nutrition Open Science;2023-02

2. Co‐folding scallop muscle proteins with soy β‐conglycinin or glycinin towards composites with tunable solubility and digestibility;International Journal of Food Science & Technology;2022-06-06

3. Bioavailability of Tauropine After Oral Ingestion in Mouse;Advances in Experimental Medicine and Biology;2022

4. Identification and Quantitation of Taste-Active Compounds in Dried Scallops by Combined Application of the Sensomics and a Quantitative NMR Approach;Journal of Agricultural and Food Chemistry;2021-12-29

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

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