Research graph
References from From in silico screening to experimental verification: Identification of novel umami peptides from tamarind (Tamarindus indica L.) seed proteins and their validation in enzymatic hydrolysates. Local targets link to admitted publications; unresolved targets remain external evidence.
Fractionation and identification of flavor peptides from bovine bone extract after enzymatic hydrolysis and Maillard reaction by consecutive chromatography
10.1111/jfpp.15778 · 2021 · External reference
Novel umami peptide from Hypsizygus marmoreus hydrolysate and molecular docking to the taste receptor T1R1/T1R3
10.1016/j.foodchem.2022.134163 · 2023 · External reference
Ion-exchange purification, nano-HPLC–MS/MS identification and molecular dynamics simulation of novel umami peptides from fermented grain wine (Huangjiu)
10.1016/j.jfca.2023.105822 · 2024 · External reference
Whey protein enzymatic breakdown: Synthesis, analysis, and discovery of new biologically active peptides in papain-derived hydrolysates
10.3390/molecules30071451 · 2025 · External reference
In silico prediction of anti-infective and cell-penetrating peptides from Thalassophryne nattereri Natterin toxins
10.3390/ph15091141 · 2022 · External reference
Structure comparison and structure patterns
10.1089/106652701446152 · 2000 · External reference
Virtual screening and characteristics of novel umami peptides from porcine type I collagen
10.1016/j.foodchem.2023.137386 · 2024 · External reference
Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A review
10.1016/j.foodchem.2024.139664 · 2024 · External reference
Chemometrics and cheminformatics in the analysis of biologically active peptides from food sources
10.1016/j.jff.2015.04.038 · 2015 · External reference
Immunomodulatory activity and molecular mechanisms of action of peptides derived from casein hydrolysate by alcalase and flavourzyme based on virtual screening
10.3168/jds.2024-25224 · 2025 · External reference
Comparison of the taste mechanisms of umami and bitter peptides from fermented mandarin fish (Chouguiyu) based on molecular docking and electronic tongue technology
10.1039/d3fo02697c · 2023 · External reference
10.1016/j.foodchem.2022.132455
10.1016/j.foodchem.2022.132455 · 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
Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS
10.1016/j.foodchem.2022.132455 · 2022 · 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
Prediction and evaluation of the 3D structure of Macadamia integrifolia antimicrobial protein 2 (MiAMP2) and its interaction with palmitoleic acid or oleic acid: An integrated computational approach
10.1016/j.foodchem.2021.130677 · 2022 · External reference
Umami compounds present in umami fraction of acid-hydrolyzed Spirulina (Spirulina platensis)
10.1016/j.algal.2022.102764 · 2022 · External reference
In silico identification of antidiabetic target for phytochemicals of a. marmelos and mechanistic insights by molecular dynamics simulations
10.1080/07391102.2021.1944910 · 2022 · External reference
Novel umami peptides from tilapia lower jaw and molecular docking to the taste receptor T1R1/T1R3
10.1016/j.foodchem.2021.130249 · 2021 · External reference
Identification of novel umami peptides from boletus edulis and its mechanism via sensory analysis and molecular simulation approaches
10.1016/j.foodchem.2022.133835 · 2023 · External reference
Lambs fed cassava silage with added tamarind residue: Silage quality, intake, digestibility, nitrogen balance, growth performance and carcass quality
10.1016/j.anifeedsci.2017.11.007 · 2018 · External reference
Sweet, umami and bitter taste receptors: State of the art of in silico molecular modeling approaches
10.1016/j.tifs.2019.12.002 · 2020 · External reference
Advances in umami taste and aroma of edible mushrooms
10.1016/j.tifs.2019.12.018 · 2020 · External reference
10.1002/jsfa.11445
10.1002/jsfa.11445 · External reference
In-depth discovery and taste presentation mechanism studies on umami peptides derived from fermented sea bass based on peptidomics and machine learning
10.1016/j.foodchem.2024.138999 · 2024 · External reference
ADMETlab 2.0: An integrated online platform for accurate and comprehensive predictions of ADMET properties
10.1093/nar/gkab255 · 2021 · External reference
Interaction between umami peptide and taste receptor T1R1/T1R3
10.1007/s12013-014-0141-z · 2014 · External reference
Identification of egg protein-derived peptides as xanthine oxidase inhibitors: Virtual hydrolysis, molecular docking, and in vitro activity evaluation
10.1016/j.fshw.2022.06.017 · 2022 · External reference
The umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by Maillard reaction and the analysis of peptide (EP) Maillard products
10.1016/j.foodres.2018.11.055 · 2019 · External reference
Isolation, characterization and molecular docking of novel umami and umami-enhancing peptides from Ruditapes philippinarum
10.1016/j.foodchem.2020.128522 · 2021 · External reference
Purification and identification of kokumi-enhancing peptides from chicken protein hydrolysate
10.1111/ijfs.14122 · 2019 · External reference
Combining molecular docking and molecular dynamics simulation to discover four novel umami peptides from tuna skeletal myosin with sensory evaluation validation
10.1016/j.foodchem.2023.137331 · 2024 · External reference
Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese anchovy sauce
10.1002/jsfa.10943 · 2021 · External reference
Combination of virtual screening, machine learning, molecular dynamics simulations and sensory evaluation to discover novel umami peptides from fermented Atlantic cod
10.1016/j.fbio.2024.104250 · 2024 · External reference
