研究论文

Identification and virtual screening of novel umami peptides from dry-cured ham bone gelatin through molecular docking

Ming Ju, Zixu Wang, Lujuan Xing, Chunxiang Piao, Guanhao Li, Wangang Zhang

Ministry of Education and Child Care　Yanbian University　Nanjing Agricultural University

来源International Journal of Biological Macromolecules

年份2025

DOI10.1016/j.ijbiomac.2025.147802

原文https://doi.org/10.1016/j.ijbiomac.2025.147802

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摘要与影响

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逐年被引趋势

740

726

关键指标

被引次数 · OpenAlex

2.95

领域内被引倍数
同类平均 = 1

前 8%

引用位次
同领域 · 同年份 · 同类型

参考文献

Google Scholar 与 OpenAlex 的被引统计范围不同，数值存在差异属正常。

AI 辅助阅读

依据：文献信息

论文问答

当前基于文献信息回答

可就本文提问；依据不足时会说明。

学术脉络

学科主题

生物医学

Protein Hydrolysis and Bioactive Peptides

Probiotics and Fermented Foods · Biochemical Analysis and Sensing Techniques

参考文献 48

Calcium Binding Proteins

Matilde Yáñez, José Gil‐Longo, Manuel Campos‐Toimil · Advances in experimental medicine and biology · 2012

被引 196

A note on the relationships between cured-cooked and dry-cured ham processing yields

Pierre Sellier, Gabriel Monin · Meat Science · 2010

被引 2

Genetically encoded Ca2+ indicators: Properties and evaluation

Vadim Pérez‐Koldenkova, Takeharu Nagai · Biochimica et Biophysica Acta (BBA) - Molecular Cell Research · 2013

被引 187

此处列出前 3 条

引用本文 7

Based on the umami-transformer machine learning model: Screening of umami peptides from ultrasound-assisted enzymatic hydrolysis of shiitake mushrooms and study on their flavor mechanism

Jingyi Han, Yao Li, Jiakang Liang · Food Research International · 2026

被引 2

Screening of active constituents in camellia oil against atopic dermatitis via molecular docking and experimental validation: elucidation of the underlying molecular mechanism

Xin Chen, Quanchen Shen, Runcheng Zhou · Inflammopharmacology · 2026

被引 1

Peptidomic insights into the interaction of Staphylococcus saprophyticus protease with myofibrillar proteins: Hydrolysis effects, emulsifying properties, and flavor potential

Yuhang Fan, Qian Chen, Qian Liu · Food Research International · 2026

被引 0

按被引量排序，此处列出前 3 条

研究论文

Identification and virtual screening of novel umami peptides from dry-cured ham bone gelatin through molecular docking

Ming Ju, Zixu Wang, Lujuan Xing, Chunxiang Piao, Guanhao Li, Wangang Zhang

Ministry of Education and Child Care　Yanbian University　Nanjing Agricultural University

来源International Journal of Biological Macromolecules

年份2025

DOI10.1016/j.ijbiomac.2025.147802

原文https://doi.org/10.1016/j.ijbiomac.2025.147802

阅读操作

确认中

在文库中上传 PDF 后可生成中文音频讲解。

摘要与影响

摘要 · 节选

暂未获取摘要。可打开原文或 PDF，后续可基于全文生成更完整的速读。

逐年被引趋势

740

726

关键指标

被引次数 · OpenAlex

2.95

领域内被引倍数
同类平均 = 1

前 8%

引用位次
同领域 · 同年份 · 同类型

参考文献

Google Scholar 与 OpenAlex 的被引统计范围不同，数值存在差异属正常。

AI 辅助阅读

依据：文献信息

论文问答

当前基于文献信息回答

可就本文提问；依据不足时会说明。

学术脉络

学科主题

生物医学

Protein Hydrolysis and Bioactive Peptides

Probiotics and Fermented Foods · Biochemical Analysis and Sensing Techniques

参考文献 48

Calcium Binding Proteins

Matilde Yáñez, José Gil‐Longo, Manuel Campos‐Toimil · Advances in experimental medicine and biology · 2012

被引 196

A note on the relationships between cured-cooked and dry-cured ham processing yields

Pierre Sellier, Gabriel Monin · Meat Science · 2010

被引 2

Genetically encoded Ca2+ indicators: Properties and evaluation

Vadim Pérez‐Koldenkova, Takeharu Nagai · Biochimica et Biophysica Acta (BBA) - Molecular Cell Research · 2013

被引 187

此处列出前 3 条

引用本文 7

Based on the umami-transformer machine learning model: Screening of umami peptides from ultrasound-assisted enzymatic hydrolysis of shiitake mushrooms and study on their flavor mechanism

Jingyi Han, Yao Li, Jiakang Liang · Food Research International · 2026

被引 2

Screening of active constituents in camellia oil against atopic dermatitis via molecular docking and experimental validation: elucidation of the underlying molecular mechanism

Xin Chen, Quanchen Shen, Runcheng Zhou · Inflammopharmacology · 2026

被引 1

Peptidomic insights into the interaction of Staphylococcus saprophyticus protease with myofibrillar proteins: Hydrolysis effects, emulsifying properties, and flavor potential

Yuhang Fan, Qian Chen, Qian Liu · Food Research International · 2026

被引 0

按被引量排序，此处列出前 3 条