Unraveling novel umami peptides from yeast extract (Saccharomyces cerevisiae) using peptidomics and molecular interaction modeling-Reference-Cited by-同舟云学术

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Unraveling novel umami peptides from yeast extract (Saccharomyces cerevisiae) using peptidomics and molecular interaction modeling

Published:2024-09 Issue: Volume:453 Page:139691
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Gao Chunyu,Yu Rilei,Zhang Xiaomei,Song Xue,Che Lizhi,Tang Yuying,Yang Jinyue,Hu Jing,Xiong Jian,Zhao Xue,Zhang Hongwei

Publisher

Elsevier BV

Reference42 articles.

1. Analysis of meaty aroma and umami taste in thermally treated yeast extract by means of sensory-guided screening;Alim;European Food Research and Technology,2020

2. The behavior of umami components in thermally treated yeast extract;Alim;Food Research International,2019

3. A review on bioactive peptides: Physiological functions, bioavailability and safety;Bhandari;International Journal of Peptide Reswarch and Therapeutics,2020

4. Novel umami peptide from Hypsizygus marmoreus hydrolysate and molecular docking to the taste receptor T1R1/T1R3;Chang;Food Chemistry,2023

5. UMPred-FRL: A new approach for accurate prediction of umami peptides using feature representation learning;Charoenkwan;International Journal of Molecular Sciences,2021

Cited by 1 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. Exploring Novel Umami Peptides from Bovine Bone Soups Using Nano-HPLC-MS/MS and Molecular Docking;Foods;2024-09-10

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