Umami compounds present in umami fraction of acid-hydrolyzed Spirulina (Spirulina platensis)

[1]  D. Perrone,et al.  Microencapsulated Spirulina maxima biomass as an ingredient for the production of nutritionally enriched and sensorially well-accepted vegan biscuits , 2021 .

[2]  T. C. Pimentel,et al.  Microalgae in the meat processing chain: feed for animal production or source of techno-functional ingredients , 2021 .

[3]  M. Strack,et al.  Alternative protein sources in Western diets: Food product development and consumer acceptance of spirulina-filled pasta , 2020 .

[4]  M. Ogawa,et al.  Umami fractions obtained from water-soluble extracts of red oncom and black oncom-Indonesian fermented soybean and peanut products. , 2020, Journal of food science.

[5]  J. Hinrichs,et al.  Acid hydrolysis behavior of insoluble protein-rich fraction extracted from Chlorella protothecoides , 2019, Colloids and Surfaces A: Physicochemical and Engineering Aspects.

[6]  M. Marina,et al.  Separation and identification of peptides in hydrolysed protein extracts from edible macroalgae by HPLC-ESI-QTOF/MS , 2019, Algal Research.

[7]  S. Vlaeminck,et al.  High variability in nutritional value and safety of commercially available Chlorella and Spirulina biomass indicates the need for smart production strategies. , 2019, Bioresource technology.

[8]  H. Lioe,et al.  Umami compounds present in low molecular umami fractions of asam sunti - A fermented fruit of Averrhoa bilimbi L. , 2019, Food chemistry.

[9]  S. Toepfl,et al.  Towards more sustainable meat alternatives: How technical parameters affect the sensory properties of extrusion products derived from soy and algae , 2018, Journal of Cleaner Production.

[10]  S. Tachibana,et al.  Taste and chemical characteristics of low molecular weight fractions from tofuyo - Japanese fermented soybean curd. , 2018, Food chemistry.

[11]  Ying Sun,et al.  Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate. , 2017, Food research international.

[12]  M. Mel,et al.  The Effect of Different Treatments to the Amino Acid Contents of Micro Algae Spirulina sp. , 2016 .

[13]  C. Wijaya,et al.  Taste of Water-Soluble Extracts Obtained from Over-Fermented Tempe , 2016 .

[14]  R. Anandjiwala,et al.  Effect of alkali and acid treatment on thermal degradation kinetics of sugar cane bagasse , 2015 .

[15]  Ya-li Dang,et al.  Comparison of umami taste peptides in water-soluble extractions of Jinhua and Parma hams , 2015 .

[16]  Min Jung Kim,et al.  Umami-bitter interactions: the suppression of bitterness by umami peptides via human bitter taste receptor. , 2015, Biochemical and biophysical research communications.

[17]  M. Naguib,et al.  Evaluation of Chemical Composition for Spirulina platensis in Different Culture Media. , 2014 .

[18]  Guang-hong Zhou,et al.  Isolation and identification of flavour peptides from Puffer fish (Takifugu obscurus) muscle using an electronic tongue and MALDI-TOF/TOF MS/MS. , 2012, Food chemistry.

[19]  Jiaoyan Ren,et al.  Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS. , 2012, Food chemistry.

[20]  M. G. Sarower,et al.  Taste producing components in fish and fisheries products: A review , 2012 .

[21]  H Zhao,et al.  Evaluation of a dual-wavelength size exclusion HPLC method with improved sensitivity to detect protein aggregates and its use to better characterize degradation pathways of an IgG1 monoclonal antibody. , 2010, Journal of pharmaceutical sciences.

[22]  M. Drake,et al.  Sources of umami taste in Cheddar and Swiss cheeses. , 2007, Journal of food science.

[23]  M. Yasuda,et al.  Chemical and sensory characteristics of low molecular weight fractions obtained from three types of Japanese soy sauce (shoyu) -- Koikuchi, tamari and shiro shoyu , 2007 .

[24]  T. Hofmann,et al.  Quantitative studies, taste reconstitution, and omission experiments on the key taste compounds in morel mushrooms (Morchella deliciosa Fr.). , 2006, Journal of agricultural and food chemistry.

[25]  L. Mezhlumyan,et al.  Chemical Composition of Spirulina platensis Cultivated in Uzbekistan , 2004, Chemistry of Natural Compounds.

[26]  Seung-Ho Kim,et al.  Evaluation of taste compounds in water-soluble extract of a doenjang (soybean paste) , 2003 .

[27]  T. Hofmann,et al.  (+)-(S)-alapyridaine--a general taste enhancer? , 2003, Chemical senses.

[28]  T. Hofmann,et al.  Sensory activity, chemical structure, and synthesis of Maillard generated bitter-tasting 1-oxo-2,3-dihydro-1H-indolizinium-6-olates. , 2003, Journal of agricultural and food chemistry.

[29]  R. Amadó,et al.  Analysis of taste-active compounds in an enzymatic hydrolysate of deamidated wheat gluten. , 2002, Journal of agricultural and food chemistry.

[30]  Nielsen,et al.  Chemical and Sensory Characterization of Hydrolyzed Vegetable Protein, a Savory Flavoring. , 1998, Journal of agricultural and food chemistry.

[31]  Peter Pohl,et al.  Biomass production, total protein, chlorophylls, lipids and fatty acids of freshwater green and blue-green algae under different nitrogen regimes☆ , 1984 .

[32]  F. Church,et al.  Spectrophotometric Assay Using o-Phthaldialdehyde for Determination of Proteolysis in Milk and Isolated Milk Proteins , 1983 .