iUmami-SCM: A Novel Sequence-Based Predictor for Prediction and Analysis of Umami Peptides Using a Scoring Card Method with Propensity Scores of Dipeptides-Reference-Cited by-同舟云学术

iUmami-SCM: A Novel Sequence-Based Predictor for Prediction and Analysis of Umami Peptides Using a Scoring Card Method with Propensity Scores of Dipeptides

Published:2020-10-23 Issue:12 Volume:60 Page:6666-6678
ISSN:1549-9596
Container-title:Journal of Chemical Information and Modeling
language:en
Short-container-title:J. Chem. Inf. Model.

Author:

Charoenkwan Phasit¹,Yana Janchai²,Nantasenamat Chanin³^ORCID,Hasan Md. Mehedi⁴,Shoombuatong Watshara³^ORCID

Affiliation:

1. Modern Management and Information Technology, College of Arts, Media and Technology, Chiang Mai University, Chiang Mai 50200, Thailand

2. Department of Chemistry, Faculty of Science and Technology, Chiang Mai Rajabhat University, Chiang Mai 50300, Thailand

3. Center of Data Mining and Biomedical Informatics, Faculty of Medical Technology, Mahidol University, Bangkok 10700, Thailand

4. Department of Bioscience and Bioinformatics, Kyushu Institute of Technology, 680-4 Kawazu, Iizuka, Fukuoka 820-8502, Japan

Funder

Chiang Mai University

College of Arts, Media and Technology, Chiang Mai University

Office of the Higher Education Commission

Thailand Research Fund

Publisher

American Chemical Society (ACS)

Subject

Library and Information Sciences,Computer Science Applications,General Chemical Engineering,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jcim.0c00707

Reference79 articles.

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

2. Identification and sensory evaluation of flavour enhancers in Japanese traditional dried herring (Clupea pallasii) fillet

3. Bitter taste receptor T2R1 is activated by dipeptides and tripeptides

4. Novel Umami Ingredients: Umami Peptides and Their Taste

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