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Comparative study on the novel umami‐active peptides of the whole soybeans and the defatted soybeans fermented soy sauce
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/cbdv.201300150openalex-snapshot
Identification and Quantitation of New Glutamic Acid Derivatives in Soy Sauce by UPLC/MS/MS
inferredcites →https://doi.org/10.1002/jsfa.7058openalex-snapshot
Discovery of kokumi peptide from yeast extract by LC ‐Q‐ TOF‐MS / MS and sensomics approach
inferredcites →https://doi.org/10.1002/jsfa.9553openalex-snapshot
Separation, biochemical characterization and salt‐tolerant mechanisms of alkaline protease from Aspergillus oryzae
inferredcites →https://doi.org/10.1007/978-1-4419-9090-7_15openalex-snapshot
Sensory and Peptides Characteristics of Soy Sauce Fractions Obtained by Ultrafiltration
inferredcites →https://doi.org/10.1007/s10068-010-0126-7openalex-snapshot
Changes in volatile aroma compounds of traditional Chinese-type soy sauce during moromi fermentation and heat treatment
inferredcites →https://doi.org/10.1007/s11947-011-0692-6openalex-snapshot
Juices, Fibres and Skin Waste Extracts from White, Pink or Red-Fleshed Apple Genotypes as Potential Food Ingredients
inferredcites →https://doi.org/10.1007/s11947-012-0978-3openalex-snapshot
Utilisation Potential of Feijoa Fruit Wastes as Ingredients for Functional Foods
inferredcites →https://doi.org/10.1007/s12010-014-0793-6openalex-snapshot
Isolation and Identification of Antioxidative Peptides from Frog (Hylarana guentheri) Protein Hydrolysate by Consecutive Chromatography and Electrospray Ionization Mass Spectrometry
inferredcites →https://doi.org/10.1016/0021-9673(95)00014-eopenalex-snapshot
Isolation of low-molecular-mass hydrophobic bitter peptides in soybean protein hydrolysates by reversed-phase high-performance liquid chromatography
inferredcites →https://doi.org/10.1016/j.enzmictec.2006.12.004openalex-snapshot
Improving the umami taste of soy sauce by the addition of bacterial γ-glutamyltranspeptidase as a glutaminase to the fermentation mixture
inferredcites →https://doi.org/10.1016/j.foodchem.2005.08.040openalex-snapshot
Taste properties of Maillard-reaction products prepared from 1000 to 5000Da peptide
inferredcites →https://doi.org/10.1016/j.foodchem.2005.12.047openalex-snapshot
Chemical and sensory characteristics of low molecular weight fractions obtained from three types of Japanese soy sauce (shoyu) – Koikuchi, tamari and shiro shoyu
inferredcites →https://doi.org/10.1016/j.foodchem.2007.09.037openalex-snapshot
Isolation and purification of four flavone C-glycosides from antioxidant of bamboo leaves by macroporous resin column chromatography and preparative high-performance liquid chromatography
inferredcites →https://doi.org/10.1016/j.foodchem.2013.03.070openalex-snapshot
Determination and quantification of the kokumi peptide, γ-glutamyl-valyl-glycine, in commercial soy sauces
inferredcites →https://doi.org/10.1016/j.foodchem.2015.05.105openalex-snapshot
Macroporous resin purification of peptides with umami taste from soy sauce
inferredcites →https://doi.org/10.1016/j.foodchem.2016.03.058openalex-snapshot
Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce
inferredcites →https://doi.org/10.1016/j.foodchem.2017.11.096openalex-snapshot
Comparison of kokumi γ -[Glu] (n>1) -Val and γ -[Glu] (n>1) -Met synthesized through transpeptidation catalyzed by glutaminase from Bacillus amyloliquefaciens
inferredcites →https://doi.org/10.1016/j.foodchem.2018.01.117openalex-snapshot
Taste and chemical characteristics of low molecular weight fractions from tofuyo – Japanese fermented soybean curd
inferredcites →https://doi.org/10.1016/j.foodchem.2018.02.159openalex-snapshot
Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma
inferredcites →https://doi.org/10.1016/j.foodchem.2019.05.202openalex-snapshot
Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation
inferredcites →https://doi.org/10.1016/j.foodres.2016.08.042openalex-snapshot
Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review
inferredcites →https://doi.org/10.1016/j.foodres.2017.12.063openalex-snapshot
Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment
inferredcites →https://doi.org/10.1021/acs.jafc.7b03419openalex-snapshot
Synthesis and Sensory Characteristics of Kokumi γ-[Glu] n -Phe in the Presence of Glutamine and Phenylalanine: Glutaminase from Bacillus amyloliquefaciens or Aspergillus oryzae as the Catalyst
inferredcites →https://doi.org/10.1021/jf071276uopenalex-snapshot
Molecular and Sensory Characterization of γ-Glutamyl Peptides as Key Contributors to the Kokumi Taste of Edible Beans ( Phaseolus vulgaris L.)
inferredcites →https://doi.org/10.1021/jf501173ropenalex-snapshot
Metabolic Profiling Approach To Explore Compounds Related to the Umami Intensity of Soy Sauce
inferredcites →https://doi.org/10.1021/jf970461copenalex-snapshot
Differentiation of Soy Sauce Produced from Whole Soybeans and Defatted Soybeans by Pattern Recognition Analysis of HPLC Profiles
inferredcites →https://doi.org/10.1074/jbc.m109.029165openalex-snapshot
Involvement of the Calcium-sensing Receptor in Human Taste Perception
inferredcites →https://doi.org/10.1111/1750-3841.13576openalex-snapshot
Novel Umami Ingredients: Umami Peptides and Their Taste
inferredcites →https://doi.org/10.1111/ijfs.14271openalex-snapshot
Bitter‐tasting hydrophobic peptides prepared from soy sauce using aqueous ethanol solutions influence taste sensation
inferredcites →https://doi.org/10.1111/j.1365-2621.2006.tb15654.xopenalex-snapshot
Evaluation of Peptide Contribution to the Intense Umami Taste of Japanese Soy Sauces
inferredcites →https://doi.org/10.1111/j.1365-2621.2009.02112.xopenalex-snapshot
Relationships between antioxidant activity and quality indices of soy sauce: an application of multivariate analysis
inferredcites →https://doi.org/10.1371/journal.pone.0034489openalex-snapshot
Kokumi Substances, Enhancers of Basic Tastes, Induce Responses in Calcium-Sensing Receptor Expressing Taste Cells
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.1002/9781119619383.ch2openalex-snapshot
Physiology of Sensory Perception of Flavour and Mouthfeel Stimuli Imparted by Dairy Products
inferred← citeshttps://doi.org/10.1002/jsfa.71119openalex-snapshot
Integrated multivariate analysis and multi‐omics screening reveal novel umami peptides as taste‐enhancing candidates in shrimp paste
inferred← citeshttps://doi.org/10.1007/s00217-022-04061-4openalex-snapshot
Identification, taste properties and molecular docking of novel umami peptides from Butyriboletus roseoflavus
inferred← citeshttps://doi.org/10.1007/s11130-023-01077-3openalex-snapshot
Bitter Peptides in Fermented Soybean Foods - A Review
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Characterization and identification of umami peptides in tauco by sensory-guided fractionation
inferred← citeshttps://doi.org/10.1016/j.biomaterials.2022.121697openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.fbio.2024.104722openalex-snapshot
Simulation screening of umami peptides in the microbiota of soy sauce based on molecular docking and molecular dynamics
inferred← citeshttps://doi.org/10.1016/j.fbio.2024.105222openalex-snapshot
Chemical profile and sensory evaluation of Cantonese raw soy sauce to reveal the association between taste characteristics and chemical composition
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inferred← citeshttps://doi.org/10.1016/j.fm.2025.104769openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.fochx.2025.102924openalex-snapshot
Microbial fermentation of soybeans: synergistic enhancement of bioactivity and sensory properties
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.131105openalex-snapshot
A rational tool for the umami evaluation of peptides based on multi-techniques
inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.136501openalex-snapshot
Fractionation, identification and umami characteristics of flavor peptides in natural brewed soy sauce
inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.138045openalex-snapshot
High-intensity ultrasound promoted the maturation of high-salt liquid-state soy sauce: A mean of enhancing quality attributes and sensory properties
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.139066openalex-snapshot
Effect of fermentation containers on the taste characteristics and microbiota succession of soy sauce
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.140491openalex-snapshot
Isolation and identification of bitter peptides during sequential hydrolysis of wheat gluten by enzyme preparations with endo-and exo-activities
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.141303openalex-snapshot
Revealing metabolite profiles in soy sauce and exploring their correlation with umami taste using UPLC-Orbitrap-MS/MS and GC-Tof-MS derivatization
inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.148017openalex-snapshot
Synergistic effects of co-culturing two aspergillus oryzae strains with distinct enzyme profiles on soy sauce flavor enhancement
inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.148575openalex-snapshot
Current progress in production and identification of umami peptides from soybeans and soybean products: A review
inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.150625openalex-snapshot
Comprehensive phytochemical profiling and ensemble machine learning discrimination of frozen mango puree processed by different methods
inferred← citeshttps://doi.org/10.1016/j.foodres.2023.113142openalex-snapshot
Umami-BERT: An interpretable BERT-based model for umami peptides prediction
inferred← citeshttps://doi.org/10.1016/j.foodres.2023.113407openalex-snapshot
The latest advances on soy sauce research in the past decade: Emphasis on the advances in China
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Starter molds and multi-enzyme catalysis in koji fermentation of soy sauce brewing: A review
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2023.123409openalex-snapshot
Effect of seabuckthorn seed protein and its arginine-enriched peptides on combating memory impairment in mice
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Identification and sensory characterization of umami peptides from soy sauce and their interaction with the T1R1/T1R3 receptor
inferred← citeshttps://doi.org/10.1016/j.jfca.2024.106768openalex-snapshot
Differences in taste and material basis of soybean and defatted soybean fermented soy sauces and influence factors
inferred← citeshttps://doi.org/10.1016/j.jfca.2025.107484openalex-snapshot
Isolation and characterization of novel umami peptides from dried-salted large yellow croaker (Larimichthys crocea) and molecular docking to the T1R1/T1R3 taste receptor
inferred← citeshttps://doi.org/10.1016/j.jfutfo.2025.12.020openalex-snapshot
Unlocking the Potential of Taste and Taste-active Peptides: Bridging Structural Characteristics and Biological Activities with Food and Pharmaceutical Applications
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.112911openalex-snapshot
Improved umami flavor of soy sauce by adding enzymatic hydrolysate of low-value fish in the natural brewing process
inferred← citeshttps://doi.org/10.1016/j.lwt.2023.115053openalex-snapshot
Effect of fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on selected non-volatile taste compounds in soybean protein hydrolysates
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.115732openalex-snapshot
Protective effect of wheat gluten peptides against ethanol-stress damage in yeast cell and identification of anti-ethanol peptides
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.115988openalex-snapshot
Effect of limited hydrolysis with endopeptidase on bitterness properties of wheat gluten hydrolysates
inferred← citeshttps://doi.org/10.1016/j.lwt.2025.117739openalex-snapshot
Peptidomics-based analysis and preparation of umami peptides from enzymatically digested chicken bone fluid
inferred← citeshttps://doi.org/10.1016/j.tifs.2023.01.010openalex-snapshot
Flavor compounds of traditional fermented bean condiments: Classes, synthesis, and factors involved in flavor formation
inferred← citeshttps://doi.org/10.1016/j.ultsonch.2022.106206openalex-snapshot
Study on the relationship between structure and taste activity of the umami peptide of Stropharia rugosoannulata prepared by ultrasound
inferred← citeshttps://doi.org/10.1021/acs.jafc.3c04282openalex-snapshot
Enhancing Kokumi Sensation and Reducing Bitterness in Acid-Hydrolyzed Vegetable Proteins through Lactate and Thermal Processing
inferred← citeshttps://doi.org/10.1021/acs.jafc.3c09545openalex-snapshot
Taste Mechanism of Umami Molecules from Fermented Broad Bean Paste Based on In Silico Analysis and Peptidomics
inferred← citeshttps://doi.org/10.1021/acs.jafc.5c02782openalex-snapshot
Relative Binding Free Energy Methods Based on the Alchemical Transformation Framework: An Effective Strategy for Predicting the Umami Recognition Threshold of Umami Peptide Derivatives
inferred← citeshttps://doi.org/10.1039/d2fo01389dopenalex-snapshot
Isolation, identification and characterization of taste peptides from fermented broad bean paste
inferred← citeshttps://doi.org/10.1039/d4ra00890aopenalex-snapshot
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Fermentation technology enhances the nutritional quality of underutilized Bambara groundnut – a review
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Six categories of amino acid derivatives with potential taste contributions: a review of studies on soy sauce
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Current Advances in the Salt Reduction Properties of Kokumi γ-Glutamyl Peptides: A Review
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Microbial Diversity in Traditional Chinese Fermented Sauces and Their Impact on Flavor Quality and Safety: A Comprehensive Overview of Recent Advances
inferred← citeshttps://doi.org/10.1111/1541-4337.12916openalex-snapshot
Research progress in the screening and evaluation of umami peptides
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Preparation of sunflower seed‐derived umami protein hydrolysates and their synergistic effect with monosodium glutamate and disodium inosine‐5′‐monophosphate
inferred← citeshttps://doi.org/10.1111/ijfs.17060openalex-snapshot
Low molecular weight peptides in tauco, a fermented soy product, associated to umami taste through peptidomics‐sensomics approach
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Effects of saltiness enhancement and reduction of sodium intake by using brewed and brewed low-sodium soy sauces
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