Isolation and Identification of Novel Taste-Modulating <i>N</i><sup>2</sup>-Guanosine 5′-Monophosphate Derivatives Generated by Maillard-Type Reactions-Reference-Cited by-同舟云学术

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Isolation and Identification of Novel Taste-Modulating N²-Guanosine 5′-Monophosphate Derivatives Generated by Maillard-Type Reactions

Published:2024-06-13 Issue:25 Volume:72 Page:14284-14293
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hartl Daniela M.¹,Frank Oliver¹^ORCID,Hänel Victoria S.¹,Heigl Vinzenz¹,Dawid Corinna¹²^ORCID,Hofmann Thomas F.¹^ORCID

Affiliation:

1. Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany

2. Professorship for Functional Phytometabolomics, TUM School of Life Sciences, 10 Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany

Funder

Lucta S.A., Spain

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c03485

Reference62 articles.

1. Review of salt consumption and stomach cancer risk: Epidemiological and biological evidence

2. Cardiovascular and other effects of salt consumption

3. Dietary Salt Intake and Hypertension

4. Cappuccio, F. P. Accelerating Salt Reduction in Europe: A Country Support Package to Reduce Population Salt Intake in the WHO European Region, World Health Organization. Regional Office for Europe2020.

5. Re‐evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624) and magnesium glutamate (E 625) as food additives

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