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For: Zhang J, Sun-waterhouse D, Su G, Zhao M. New insight into umami receptor, umami/umami-enhancing peptides and their derivatives: A review. Trends in Food Science & Technology 2019;88:429-38. [DOI: 10.1016/j.tifs.2019.04.008] [Cited by in Crossref: 34] [Cited by in F6Publishing: 22] [Article Influence: 11.3] [Reference Citation Analysis]
Number Citing Articles
1 Tang Y, Chen G, Wang D, Hu R, Li H, Liu S, Zhang Q, Ming J, Chi Y. Effects of dry-salting and brine-pickling processes on the physicochemical properties, nonvolatile flavour profiles and bacterial community during the fermentation of Chinese salted radishes. LWT 2022;157:113084. [DOI: 10.1016/j.lwt.2022.113084] [Reference Citation Analysis]
2 Wang W, Yang L, Ning M, Liu Z, Liu Y. A rational tool for the umami evaluation of peptides based on multi-techniques. Food Chem 2022;371:131105. [PMID: 34537606 DOI: 10.1016/j.foodchem.2021.131105] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
3 Wang W, Cui Z, Ning M, Zhou T, Liu Y. In-silico investigation of umami peptides with receptor T1R1/T1R3 for the discovering potential targets: A combined modeling approach. Biomaterials 2021;281:121338. [PMID: 34998173 DOI: 10.1016/j.biomaterials.2021.121338] [Reference Citation Analysis]
4 Kong L, Wang Y, Shu G, Wang R, Feng Y, Zhu M. Kinetics of a new porcine taste-bud tissue biosensor for the detection of umami substances and their synergistic effect. Biosensors and Bioelectronics 2022. [DOI: 10.1016/j.bios.2022.114304] [Reference Citation Analysis]
5 Liu Z, Zhu Y, Wang W, Zhou X, Chen G, Liu Y. Seven novel umami peptides from Takifugu rubripes and their taste characteristics. Food Chemistry 2020;330:127204. [DOI: 10.1016/j.foodchem.2020.127204] [Cited by in Crossref: 12] [Cited by in F6Publishing: 6] [Article Influence: 6.0] [Reference Citation Analysis]
6 Sun L, Zhang Z, Xin G, Sun B, Bao X, Wei Y, Zhao X, Xu H. Advances in umami taste and aroma of edible mushrooms. Trends in Food Science & Technology 2020;96:176-87. [DOI: 10.1016/j.tifs.2019.12.018] [Cited by in Crossref: 27] [Cited by in F6Publishing: 17] [Article Influence: 13.5] [Reference Citation Analysis]
7 Yang J, Huang Y, Cui C, Dong H, Zeng X, Bai W. Umami-enhancing effect of typical kokumi-active γ-glutamyl peptides evaluated via sensory analysis and molecular modeling approaches. Food Chem 2021;338:128018. [PMID: 32932086 DOI: 10.1016/j.foodchem.2020.128018] [Cited by in Crossref: 6] [Cited by in F6Publishing: 4] [Article Influence: 3.0] [Reference Citation Analysis]
8 Li J, Wang W, Liu J, Li H, Zhang N, Yang F, Dong H, Sun X, Chen G, Fan Y, Guo Y, Liu Y. Human-like performance umami electrochemical biosensor by utilizing co-electrodeposition of ligand binding domain T1R1-VFT and Prussian blue. Biosens Bioelectron 2021;193:113627. [PMID: 34534889 DOI: 10.1016/j.bios.2021.113627] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
9 Chen M, Gao X, Pan D, Xu S, Zhang H, Sun Y, He J, Dang Y. Taste characteristics and umami mechanism of novel umami peptides and umami-enhancing peptides isolated from the hydrolysates of Sanhuang Chicken. Eur Food Res Technol 2021;247:1633-44. [DOI: 10.1007/s00217-021-03734-w] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
10 Charoenkwan P, Yana J, Nantasenamat C, Hasan MM, Shoombuatong W. iUmami-SCM: A Novel Sequence-Based Predictor for Prediction and Analysis of Umami Peptides Using a Scoring Card Method with Propensity Scores of Dipeptides. J Chem Inf Model 2020;60:6666-78. [DOI: 10.1021/acs.jcim.0c00707] [Cited by in Crossref: 13] [Cited by in F6Publishing: 10] [Article Influence: 6.5] [Reference Citation Analysis]
11 Wang W, Huang Y, Zhao W, Dong H, Yang J, Bai W. Identification and comparison of umami-peptides in commercially available dry-cured Spanish mackerels (Scomberomorus niphonius). Food Chemistry 2022;380:132175. [DOI: 10.1016/j.foodchem.2022.132175] [Reference Citation Analysis]
12 Bu Y, Liu Y, Luan H, Zhu W, Li X, Li J. Characterization and structure-activity relationship of novel umami peptides isolated from Thai fish sauce. Food Funct 2021;12:5027-37. [PMID: 33955998 DOI: 10.1039/d0fo03326j] [Reference Citation Analysis]
13 Guo X, Ho CT, Schwab W, Wan X. Effect of the roasting degree on flavor quality of large-leaf yellow tea. Food Chem 2021;347:129016. [PMID: 33486364 DOI: 10.1016/j.foodchem.2021.129016] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
14 Zhang Y, Zhang L, Venkitasamy C, Pan Z, Ke H, Guo S, Wu D, Wu W, Zhao L. Potential effects of umami ingredients on human health: Pros and cons. Crit Rev Food Sci Nutr 2020;60:2294-302. [PMID: 31272187 DOI: 10.1080/10408398.2019.1633995] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
15 Liang L, Zhou C, Zhang J, Huang Y, Zhao J, Sun B, Zhang Y. Characteristics of umami peptides identified from porcine bone soup and molecular docking to the taste receptor T1R1/T1R3. Food Chemistry 2022;387:132870. [DOI: 10.1016/j.foodchem.2022.132870] [Reference Citation Analysis]
16 Li X, Xie X, Wang J, Xu Y, Yi S, Zhu W, Mi H, Li T, Li J. Identification, taste characteristics and molecular docking study of novel umami peptides derived from the aqueous extract of the clam meretrix meretrix Linnaeus. Food Chem 2020;312:126053. [PMID: 31884298 DOI: 10.1016/j.foodchem.2019.126053] [Cited by in Crossref: 13] [Cited by in F6Publishing: 7] [Article Influence: 4.3] [Reference Citation Analysis]
17 Wendin K, Undeland I. Seaweed as food – Attitudes and preferences among Swedish consumers. A pilot study. International Journal of Gastronomy and Food Science 2020;22:100265. [DOI: 10.1016/j.ijgfs.2020.100265] [Cited by in Crossref: 5] [Article Influence: 2.5] [Reference Citation Analysis]
18 Zhao D, Hu J, Chen W. Analysis of the relationship between microorganisms and flavour development in dry-cured grass carp by high-throughput sequencing, volatile flavour analysis and metabolomics. Food Chem 2022;368:130889. [PMID: 34438175 DOI: 10.1016/j.foodchem.2021.130889] [Reference Citation Analysis]
19 Zhang J, Zhao M, Gao N, Su G, Sun B, Zhang J, Ho CT. Maillard Mimetic Food-Grade Synthesis of N-(β-d-Deoxyfructos-1-yl)-l-glutamic Acid and N-(β-d-Deoxyfructos-1-yl)-β-alanyl-l-histidine by a Combination of Lyophilization and Thermal Treatment. J Agric Food Chem 2020;68:8008-15. [PMID: 32610897 DOI: 10.1021/acs.jafc.0c03009] [Cited by in Crossref: 4] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
20 Wu B, Eldeghaidy S, Ayed C, Fisk ID, Hewson L, Liu Y. Mechanisms of umami taste perception: From molecular level to brain imaging. Crit Rev Food Sci Nutr 2021;:1-10. [PMID: 33998842 DOI: 10.1080/10408398.2021.1909532] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
21 Zhang Y, Gao X, Pan D, Zhang Z, Zhou T, Dang Y. Isolation, characterization and molecular docking of novel umami and umami-enhancing peptides from Ruditapes philippinarum. Food Chem 2021;343:128522. [PMID: 33208237 DOI: 10.1016/j.foodchem.2020.128522] [Cited by in Crossref: 1] [Article Influence: 0.5] [Reference Citation Analysis]
22 Wang W, Zhou X, Liu Y. Characterization and evaluation of umami taste: A review. TrAC Trends in Analytical Chemistry 2020;127:115876. [DOI: 10.1016/j.trac.2020.115876] [Cited by in Crossref: 21] [Cited by in F6Publishing: 8] [Article Influence: 10.5] [Reference Citation Analysis]
23 Chelliah R, Banan-MwineDaliri E, Khan I, Wei S, Elahi F, Yeon SJ, Selvakumar V, Ofosu FK, Rubab M, Ju HH, Rallabandi HR, Madar IH, Sultan G, Oh DH. A review on the application of bioinformatics tools in food microbiome studies. Brief Bioinform 2022:bbac007. [PMID: 35189636 DOI: 10.1093/bib/bbac007] [Reference Citation Analysis]
24 Shiyan R, Liping S, Xiaodong S, Jinlun H, Yongliang Z. Novel umami peptides from tilapia lower jaw and molecular docking to the taste receptor T1R1/T1R3. Food Chem 2021;362:130249. [PMID: 34111693 DOI: 10.1016/j.foodchem.2021.130249] [Reference Citation Analysis]
25 Harada-Padermo SDS, Dias-Faceto LS, Selani MM, Alvim ID, Floh EIS, Macedo AF, Bogusz S, Dias CTDS, Conti-Silva AC, Vieira TMFS. Umami Ingredient: Flavor enhancer from shiitake (Lentinula edodes) byproducts. Food Res Int 2020;137:109540. [PMID: 33233168 DOI: 10.1016/j.foodres.2020.109540] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
26 Spaggiari G, Di Pizio A, Cozzini P. Sweet, umami and bitter taste receptors: State of the art of in silico molecular modeling approaches. Trends in Food Science & Technology 2020;96:21-9. [DOI: 10.1016/j.tifs.2019.12.002] [Cited by in Crossref: 24] [Cited by in F6Publishing: 10] [Article Influence: 12.0] [Reference Citation Analysis]
27 Zhang N, Liu H, Zhou X, Wang W, Fan Y, Liu Y. Taste and stability characteristics of two key umami peptides from pufferfish (Takifugu obscurus). Food Chem 2022;371:131124. [PMID: 34563972 DOI: 10.1016/j.foodchem.2021.131124] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
28 Zhu W, Luan H, Bu Y, Li X, Li J, Zhang Y. Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese anchovy sauce. J Sci Food Agric 2021;101:3140-55. [DOI: 10.1002/jsfa.10943] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
29 Wang G, Sun J, Yao Y, An X, Zhang H, Chu G, Jiang S, Guo Y, Sun X, Liu Y. Detection of Inosine Monophosphate (IMP) in Meat Using Double-Enzyme Sensor. Food Anal Methods 2020;13:420-32. [DOI: 10.1007/s12161-019-01652-y] [Cited by in Crossref: 7] [Cited by in F6Publishing: 3] [Article Influence: 2.3] [Reference Citation Analysis]
30 Chen W, Li W, Wu D, Zhang Z, Chen H, Zhang J, Wang C, Wu T, Yang Y. Characterization of novel umami-active peptides from Stropharia rugoso-annulata mushroom and in silico study on action mechanism. Journal of Food Composition and Analysis 2022. [DOI: 10.1016/j.jfca.2022.104530] [Reference Citation Analysis]
31 Qi L, Gao X, Pan D, Sun Y, Cai Z, Xiong Y, Dang Y. Research progress in the screening and evaluation of umami peptides. Compr Rev Food Sci Food Saf 2022. [PMID: 35201672 DOI: 10.1111/1541-4337.12916] [Reference Citation Analysis]
32 Zhang L, Sun X, Lu X, Wei S, Sun Q, Jin L, Song G, You J, Li F. Characterization of Peanut Protein Hydrolysate and Structural Identification of Umami-Enhancing Peptides. Molecules 2022;27:2853. [DOI: 10.3390/molecules27092853] [Reference Citation Analysis]
33 Wang Y, Wu Y, Li C, Zhao Y, Xiang H, Li L, Yang X, Chen S, Sun L, Qi B. Genome-Resolved Metaproteomic Analysis of Microbiota and Metabolic Pathways Involved in Taste Formation During Chinese Traditional Fish Sauce (Yu-lu) Fermentation. Front Nutr 2022;9:851895. [DOI: 10.3389/fnut.2022.851895] [Reference Citation Analysis]
34 Zhang H, Zhang Z, He D, Li S, Xu Y. Optimization of Enzymatic Hydrolysis of Perilla Meal Protein for Hydrolysate with High Hydrolysis Degree and Antioxidant Activity. Molecules 2022;27:1079. [DOI: 10.3390/molecules27031079] [Reference Citation Analysis]
35 Zhao Y, Zhao X, Sun-Waterhouse D, Ivan Neil Waterhouse G, Zhao M, Zhang J, Wang F, Su G. Two-stage selective enzymatic hydrolysis generates protein hydrolysates rich in Asn-Pro and Ala-His for enhancing taste attributes of soy sauce. Food Chem 2021;345:128803. [PMID: 33310561 DOI: 10.1016/j.foodchem.2020.128803] [Cited by in Crossref: 2] [Article Influence: 1.0] [Reference Citation Analysis]
36 Wang W, Ning M, Fan Y, Liu X, Chen G, Liu Y. Comparison of physicochemical and umami characterization of aqueous and ethanolic Takifugu obscurus muscle extracts. Food Chem Toxicol 2021;154:112317. [PMID: 34087407 DOI: 10.1016/j.fct.2021.112317] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 3.0] [Reference Citation Analysis]
37 Li Q, Zhang L, Lametsch R. Current progress in kokumi-active peptides, evaluation and preparation methods: a review. Critical Reviews in Food Science and Nutrition. [DOI: 10.1080/10408398.2020.1837726] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 1.5] [Reference Citation Analysis]