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References from Identification and characterization of umami peptides from fermented soybean meal hydrolysates: Combined machine learning, cellular functional characterization, and structural interpretation. Local targets link to admitted publications; unresolved targets remain external evidence.
Identification and taste characteristics of novel umami peptides from yanjin black bone chicken hydrolysates and their binding mechanism with umami receptor
10.1039/d4fo02958e · 2024 · External reference
Identification, taste characterization, and molecular docking study of a novel microbiota-derived umami peptide
10.1016/j.foodchem.2022.134583 · 2023 · External reference
Isolation and identification of novel umami-enhancing peptides from fermented soybean meal hydrolysate by consecutive chromatography and UPLC-ESI-QTOF-MS/MS
10.1016/j.fbio.2024.103661 · 2024 · External reference
Co-culturing Limosilactobacillus fermentum and Pichia Fermentans to ferment soybean protein hydrolysates: An effective flavor enhancement strategy
10.1016/j.ifset.2025.103920 · 2025 · External reference
Effect of fermentation with Tetragenococcus Halophilus and Zygosaccharomyces Rouxii on selected non-volatile taste compounds in soybean protein hydrolysates
10.1016/j.lwt.2023.115053 · 2023 · External reference
UMPred-FRL: A new approach for accurate prediction of umami peptides using feature representation learning
10.3390/ijms222313124 · 2021 · External reference
iUmami-SCM: A novel sequence-based predictor for prediction and analysis of umami peptides using a scoring card method with propensity scores of dipeptides
10.1021/acs.jcim.0c00707 · 2020 · External reference
Screening and characterization of umami peptides from enzymatic and fermented products of wheat gluten using machine learning
10.1016/j.lwt.2024.116700 · 2024 · External reference
Identification, flavor characteristics and molecular docking of umami taste peptides of Xuanwei ham
10.1016/j.foodres.2023.113211 · 2023 · External reference
A TastePeptides-meta system including an umami/bitter classification model Umami_YYDS, a TastePeptidesDB database and an open-source package Auto_Taste_ML
10.1016/j.foodchem.2022.134812 · 2023 · External reference
Molecular docking and simulation of the synergistic effect between umami peptides, monosodium glutamate and taste receptor T1R1/T1R3
10.1016/j.foodchem.2018.08.001 · 2019 · External reference
Flavor effect, application status, and research trend of umami peptides based on microbial fermentation in food
10.1016/j.fm.2025.104769 · 2025 · External reference
Taste properties and mechanism of umami peptides from fermented goose bones based on molecular docking and molecular dynamics simulation using umami receptor T1R1/T1R3
10.1016/j.foodchem.2024.138570 · 2024 · External reference
Virtual screening and characteristics of novel umami peptides from porcine type I collagen
10.1016/j.foodchem.2023.137386 · 2024 · External reference
Screening of umami peptides from fermented grains by machine learning, molecular docking and molecular dynamics simulation
10.1016/j.fbio.2024.105536 · 2024 · External reference
Effect of smoke processing on the proteins and volatile compounds and their interactions in skipjack tuna
10.1016/j.ifset.2025.104035 · 2025 · External reference
Umami–bitter interactions: The suppression of bitterness by umami peptides via human bitter taste receptor
10.1016/j.bbrc.2014.11.114 · 2015 · External reference
Identification, taste characteristics and molecular docking study of novel umami peptides derived from the aqueous extract of the clam meretrix meretrix linnaeus
10.1016/j.foodchem.2019.126053 · 2020 · External reference
Characteristics of umami peptides identified from porcine bone soup and molecular docking to the taste receptor T1R1/T1R3
10.1016/j.foodchem.2022.132870 · 2022 · External reference
Soybean protein isolate hydrolysate addition during fermentation of soybean meal with aspergillus oryzae enhances the release of umami components in subsequent hydrolysis process
10.1016/j.fbio.2025.107105 · 2025 · External reference
Identification and taste presentation characteristics of umami peptides from soybean paste based on peptidomics and virtual screening
10.1016/j.foodchem.2025.143621 · 2025 · External reference
Recent advances in taste transduction mechanism, analysis methods and strategies employed to improve the taste of taste peptides
10.1080/10408398.2023.2280246 · 2025 · External reference
Effect of transglutaminase on taste characteristics of pea protein hydrolysates through altering the composition of amino acids and peptides
10.1016/j.fbio.2023.103261 · 2023 · External reference
The umami-enhancing ability improvement of pea protein hydrolysate by maillard reaction utilizing sugar-derived NADES
10.1007/s11947-023-03274-z · 2024 · External reference
Identification and verification of novel umami peptides isolated from hybrid sturgeon meat (acipenser baerii * acipenser schrenckii)
2023 · External reference
Characterization and evaluation of umami taste: A review
10.1016/j.trac.2020.115876 · 2020 · External reference
Identification of umami peptides based on virtual screening and molecular docking from Atlantic cod (gadus morhua)
10.1039/d2fo03776a · 2023 · External reference
Identification of novel umami peptides with anti-inflammatory and antioxidant effects in spent hen protein hydrolysate
10.1016/j.foodchem.2025.147664 · 2026 · External reference
A strategy for screening novel umami dipeptides based on common feature pharmacophore and molecular docking
10.1016/j.biomaterials.2022.121697 · 2022 · External reference
Novel umami peptides from mushroom (agaricus bisporus) and their umami enhancing effect via virtual screening and molecular simulation
2024 · External reference
Comparison of pH-induced protein–polyphenol self-assembly methods: Binding mechanism, structure, and functional characteristics
10.1016/j.foodchem.2023.137996 · 2024 · External reference
New insight into umami receptor, umami/umami-enhancing peptides and their derivatives: A review
10.1016/j.tifs.2019.04.008 · 2019 · External reference
Identification and taste characteristics of novel umami and umami-enhancing peptides separated from peanut protein isolate hydrolysate by consecutive chromatography and UPLC-ESI-QTOF-MS/MS
10.1016/j.foodchem.2018.11.114 · 2019 · External reference
Characterization of peanut protein hydrolysate and structural identification of umami-enhancing peptides
10.3390/molecules27092853 · 2022 · External reference
Typical umami ligand-induced binding interaction and conformational change of T1R1-VFT
10.1021/acs.jafc.2c05559 · 2022 · External reference
Characterization and functional properties of umami peptides from douchi: Taste mechanism and antioxidant activity
10.1016/j.fbio.2024.104303 · 2024 · External reference
Revealing the secret of umami taste of peptides derived from fermented broad bean paste
10.1021/acs.jafc.2c09178 · 2023 · External reference
