As an indispensable soybean-fermented condiment, soy sauce is extensively utilized in
catering, daily cooking and food industry in East Asia and Southeast Asia and is becoming …

Background Edible mushrooms have been used as food and medicine materials for
thousands of years, and the yield of cultivatable edible mushrooms has increased in recent …

By combining python script invocation, the batch processing of molecular docking was
achieved to screen 20 potential umami peptides out of the 208 peptides identified in chicken …

Monosodium glutamate (MSG) is an umami substance widely used as flavor enhancer.
Although it is generally recognized as being safe by food safety regulatory agencies, several …

This review presents some of the hottest topics in biotechnological applications: proteases in
biocatalysis. Obviously, one of the most relevant areas of application is in the hydrolysis of …

Meat and meat products are important foods in the human diet, but there are concerns about
their quality and safety. The discovery of carcinogenic and genotoxic N-nitroso compounds …

The study aimed to identify umami peptides from Boletus edulis and explore their umami
mechanism. 421, 713 and 616 peptides identified by LC-MS/MS from control sample (CS) …

Background The structure and mechanism of umami taste receptor remain largely unclear,
thus, far more research is necessary to increase the knowledge of tasty modalities …

Food protein-derived peptides serve as food ingredients that can influence flavor and
bioactivity of foods. The Maillard reaction plays a crucial role in food processing and storage …

Hypsizygus marmoreus is an edible variety of mushroom with a distinct umami taste, which
might be contributed by amino acids and umami peptides. Umami peptides have been …