Concepedia
Food Chemistry · 2022 · 82 citations · 33 references
Life SciencesFood ScienceMarine SciencesFood ChemistryCrustacean ZoologyThermal PhysiologyCrustacean MicrobiologyHeat-induced Flavor DevelopmentTemperature Stress ResponsesThermal Treatment
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MEASUREMENT OF THE RELATIVE TASTE INTENSITY OF SOME L‐α‐AMINO ACIDS AND 5′‐NUCLEOTIDES
Shizuko Yamaguchi, T. Yoshikawa, Shingo Ikeda et al. · Journal of Food Science · 1971 · 494 citations
Agriculture, Biochemistry, Food Science +16
Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis)
De‐Wei Chen, Min Zhang · Food Chemistry · 2007 · 413 citations
Agriculture, Food Science, Toxicology +14
Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS
Yi Chen, Pao Li, Luyan Liao et al. · Food Chemistry · 2021 · 325 citations
Agriculture, Food Science, Analytical Chemistry +15
Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS
Qi Zhang, Yicheng Ding, Saiqi Gu et al. · Food Research International · 2020 · 239 citations
Agriculture, Food Science, Food Analysis +13
Molecular docking and simulation of the synergistic effect between umami peptides, monosodium glutamate and taste receptor T1R1/T1R3
Yali Dang, Hao Li, Jinxuan Cao et al. · Food Chemistry · 2018 · 211 citations
Pharmacy, Medicinal Chemistry, Pharmacology +17