Executive summary A 2019 systematic review on intake of non-sugar sweeteners (NSS) in
adults and children was updated and expanded to include studies in which NSS were not …

The interests in intestinal epithelial tuft cells, their basic physiology, involvement in immune
responses and relevance for gut diseases, have increased dramatically over the last fifteen …

Umami is an important element affecting food taste, and the development of umami peptides
is a topic of interest in food‐flavoring research. The existing technology used for traditional …

This study aimed to isolate and identify peptides with intense umami taste from tilapia lower
jaw. The aqueous extract was separated using ultrafiltration and Sephadex G-15 gel …

Tryptophan is an essential amino acid, which is not only a building block for protein
synthesis, but also a precursor for the biosynthesis of co-enzymes and neuromodulators …

Umami peptides are small molecular weight oligopeptides that play a role in umami taste
attributes. However, the identification of umami peptides is easily limited by environmental …

In the realm of human nutrition, the phenomenon known as taste refers to a distinctive
sensation elicited by the consumption of food and various compounds within the oral cavity …

The current animal-based production of protein-rich foods is unsustainable, especially in
light of continued population growth. New alternative proteinaceous foods are therefore …

The European chestnut (Castanea sativa Mill.), is an environmentally and economically
important species in Europe, mainly for fruit production. The chestnut fruit is well-known for …

G protein-coupled receptors (GPCRs), the largest family of human membrane proteins and
an important class of drug targets, play a role in maintaining numerous physiological …