Discovery and development of biopeptides are time‐consuming, laborious, and dependent
on various factors. Data‐driven computational methods, especially machine learning (ML) …

The current health scenarios describe growing public health problems, such as diabetes,
hypertension and cancer. Therefore, researchers focused on studying these health issues …

The BIOPEP-UWM™ database of bioactive peptides (formerly BIOPEP) has recently
become a popular tool in the research on bioactive peptides, especially on these derived …

To study the umami peptides derived from porcine bone soup, ultrafiltration fractions with
molecular weight less than 1 kDa were screened by sensory analysis which showed higher …

Motivation Cardiovascular disease is the primary cause of death globally accounting for
approximately 17.7 million deaths per year. One of the stakes linked with cardiovascular …

Whey proteins, which possess the highest nutritional quality of all food proteins, are an
optimal source of functional food ingredients. Enzymatic hydrolysis of whey proteins …

Background Taste peptides are oligopeptides that improve the flavor and palatability of food.
Due to their unique taste characteristics and nutritional values, the development of taste …

Livestock generates high quantities of residues, which has become a major socioeconomic
issue for the meat industry. This review focuses on the identification of bioactive peptides …

To understand the delicious taste of the clam M. meretrix Linnaeus, the putative umami
peptides from the aqueous extract of the cooked clam were obtained by ultrafiltration, gel …

Flavor is one of the most significant characteristics of beef palatability and it can eventually
affect the consumer's acceptance of a beef product and purchasing habits. Variation in beef …