研究论文
Ion-exchange purification, nano-HPLC–MS/MS identification and molecular dynamics simulation of novel umami peptides from fermented grain wine (Huangjiu)
Rui Chang, Zhilei Zhou, Yong Dong, Yue Xu, Zhongwei Ji, Shuangping Liu, Min Gong, Jian Mao
Jiangnan University Shaoxing University Zhejiang Medicine (China) Linyi University
来源Journal of Food Composition and Analysis
年份2023
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生物医学Biochemical Analysis and Sensing Techniques
Meat and Animal Product Quality · Advanced Chemical Sensor Technologies
参考文献 44
Macroporous resin purification of peptides with umami taste from soy sauce
被引 91Mingzhu Zhuang, Mouming Zhao, Lianzhu Lin · Food Chemistry · 2015
Isolation, Identification, and Organoleptic Characterization of Low-Molecular-Weight Peptides from White Wine
被引 31C. Desportes, Monique Charpentier, B. Duteurtre · American Journal of Enology and Viticulture · 2001
Determination of Amino Acids in Chinese Rice Wine by Fourier Transform Near-Infrared Spectroscopy
被引 125Fei Shen, Xiaoying Niu, Danting Yang · Journal of Agricultural and Food Chemistry · 2010
此处列出前 3 条
引用本文 18
Characteristics of saltiness-enhancing peptides derived from yeast proteins and elucidation of their mechanism of action by molecular docking
被引 54Yajie Niu, Yuxiang Gu, Jingcheng Zhang · Food Chemistry · 2024
Simulation screening of umami peptides in the microbiota of soy sauce based on molecular docking and molecular dynamics
被引 26Qi Wu, Chunming Xu, Yuan Tian · Food Bioscience · 2024
Flavor effect, application status, and research trend of umami peptides based on microbial fermentation in food
被引 21Yuhang Fan, Renjie Gan, Ziyuan Zhang · Food Microbiology · 2025
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