Identification and comparison of umami-peptides in commercially available dry-cured Spanish mackerels (Scomberomorus niphonius)

Molecular mechanism for the umami taste synergism

Feng Zhang, Boris Klebansky, Richard Fine et al. · Proceedings of the National Academy of Sciences · 2008 · 433 citations · Full text

Life Sciences, Biochemistry, Molecular Biology +17

Molecular and Sensory Characterization of γ-Glutamyl Peptides as Key Contributors to the Kokumi Taste of Edible Beans (<i>Phaseolus vulgaris</i> L.)

Andreas Dunkel, Jessica Köster, Thomas Hofmann · Journal of Agricultural and Food Chemistry · 2007 · 251 citations

Agriculture, Biochemistry, Food Science +15

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

Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce

Mingzhu Zhuang, Lianzhu Lin, Mouming Zhao et al. · Food Chemistry · 2016 · 193 citations

Agriculture, Food Science, Nutritional Sciences +13

Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms

Siliang Wu, Juan Yang, Hao Dong et al. · Food Chemistry · 2020 · 163 citations

Agriculture, Food Science, Food Analysis +15