Novel kokumi peptides from yeast extract and their taste mechanism via an in silico study

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Food Funct., 2024, 15, 2459
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Novel umami peptides from Grass Carp marinated with Red Yeast Rice Flour and their taste presentation mechanisms characterized by in silico approach and sensory evaluation

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Food Bioscience, 2025, 73, 107593
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Recent advances in taste transduction mechanism, analysis methods and strategies employed to improve the taste of taste peptides

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Critical Reviews in Food Science and Nutrition, 2025, 65, 695
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Food Science and Human Wellness, 2025, 14, 9250296
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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 zheng Xu, Zhongwei Ji, Shuangping Liu, Min Gong and Jian Mao

Journal of Food Composition and Analysis, 2024, 125, 105822
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Systematic review on functional umami peptides: Physiological perceptions, bioinformatics and peptidomics approaches, developments and applications

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Trends in Food Science & Technology, 2025, 162, 105068
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Nutritional and potential health benefits of fermented food proteins

Christabel Y.E. Tachie, John O. Onuh and Alberta N. A. Aryee

J Sci Food Agric, 2024, 104, 1223
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Taste properties and mechanism of umami peptides from fermented goose bones based on molecular docking and molecular dynamics simulation using umami receptor T1R1/T1R3

Xinrui Feng, Ran Wang, Jingnan Lu, Qingfei Du, Kezhou Cai, Bao Zhang and Baocai xu

Food Chemistry, 2024, 443, 138570
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Novel Umami-, Salty-, and Kokumi-Enhancing γ-Glutamyl Tripeptides Synthesized with the Bitter Dipeptides from Defatted Peanut Meal Protein Hydrolysate

Juncai Tu, Jing Guo, Hao Dong, Ping Cheng, Charles Brennan, Weidong Bai, Xiaofang Zeng and Juan Yang

J. Agric. Food Chem., 2023, 71, 7812
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Preparation, bioactivities, and food industry applications of tuber and tuberous roots peptides: A review

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Food Chemistry, 2024, 456, 140027
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Critical Reviews in Food Science and Nutrition, 2025, 65, 3947
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Decoding the Taste of Peptides: Structure, Interactions With Taste Receptors, Bioactivities, and Applications

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Sustainable Food Proteins, 2025, 3
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Bioactive peptides derived from fermented foods: Preparation and biological activities

Qingyan Guo, Pengfei Chen and Xianggui Chen

Journal of Functional Foods, 2023, 101, 105422
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Current situation, trend, and prospects of research on functional components from by-products of baijiu production: A review

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Food Research International, 2024, 180, 114032
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Impact of soy sauce extraction on the flavor profiles of Yanji Korean soybean paste and Yanji Jiangtang paste: A comparative sensory–instrumental correlation radar chart analysis

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LWT, 2025, 229, 118184
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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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Critical Reviews in Food Science and Nutrition, 2024, 64, 7981
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Characterization and identification of umami peptides in tauco by sensory-guided fractionation

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Food Measure, 2026, 20, 9121
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Recent advancements in the taste transduction mechanism, identification, and characterization of taste components

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Food Chemistry, 2024, 433, 137282
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Novel Umami Peptides from Mushroom (Agaricus bisporus) and Their Umami Enhancing Effect via Virtual Screening and Molecular Simulation

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J. Agric. Food Chem., 2024
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A review of taste‐active compounds in meat: Identification, influencing factors, and taste transduction mechanism

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Journal of Food Science, 2024, 89, 8128
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TMC4 receptor binding properties and interaction mechanisms of salty mushroom peptides

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Food Chemistry, 2025, 475, 143403
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Taste Mechanism of Umami Molecules from Fermented Broad Bean Paste Based on In Silico Analysis and Peptidomics

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J. Agric. Food Chem., 2024
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Food-derived bioactive peptides as momentous food components: Can functional peptides passed through the PI3K/Akt/mTOR pathway and NF-κB pathway to repair and protect the skeletal muscle injury?

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Critical Reviews in Food Science and Nutrition, 2024, 64, 9210
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Identification and molecular mechanisms of novel antioxidant peptides from fermented broad bean paste: A combined in silico and in vitro study

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Food Chemistry, 2024, 450, 139297
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Partial substitution of wheat flour with soybean and gluten powder: impact on flavor characteristics of Pixian Douban‐Meju and its quality

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J Sci Food Agric, 2024, 104, 303
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Unlocking the potential of umami peptides: A comprehensive review of preparation methods, evaluation strategies, health benefits, and taste transduction mechanisms

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Food Research International, 2026, 225, 118024
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How to achieve sodium salt reduction in bean-based fermented foods: strategies, application cases and future perspectives

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Food Chemistry, 2025, 492, 145532
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Novel Umami Peptides from Lentinula edodes: Evaluation of the Umami Enhancing Effect Using Biosensors and Molecular Simulation

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J. Agric. Food Chem., 2025, 73, 20352
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Preparation, isolation, purification and identification of umami peptides with functional effects: a review

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Food Research International, 2026, 231, 118641
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Discovery and Validation of Novel Umami Peptides from Traditional Broad Bean Paste (Doubanjiang)

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Foods, 2026, 15, 1819
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Virtual screening of salty peptides from enzymatic and fermented products of wheat gluten and its molecular mechanism of interaction with TMC4 receptor

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Food Chemistry, 2025, 496, 146622
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Changing trends of non-volatile metabolites during industrial broad bean paste production via untargeted metabolomics

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Food Research International, 2026, 223, 117926
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Unlocking the Potential of Taste and Taste-active Peptides: Bridging Structural Characteristics and Biological Activities with Food and Pharmaceutical Applications

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Journal of Future Foods, 2026
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Sensory-Guided Isolation, Identification, and Active Site Calculation of Novel Umami Peptides from Ethanol Precipitation Fractions of Fermented Grain Wine (Huangjiu)

Rui Chang, Zhilei Zhou, Yong Dong, Yuezheng Xu, Zhongwei Ji, Shuangping Liu and Jian Mao

Foods, 2023, 12, 3398
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Low molecular weight peptides in tauco, a fermented soy product, associated to umami taste through peptidomics‐sensomics approach

Vika Tresnadiana Herlina, Hanifah Nuryani Lioe, Harsi Dewantari Kusumaningrum and Dede Robiatul Adawiyah

Int J of Food Sci Tech, 2024, 59, 3151
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Taste-active peptides, end-to-end: from generation and sensory validation to AI-driven discovery

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Food Chemistry, 2026, 517, 149395
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Decoding bitter peptides in soy sauce: From identification to mechanism in bitter taste formation

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Food Chemistry, 2025, 495, 146470
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Starter molds and multi-enzyme catalysis in koji fermentation of soy sauce brewing: A review

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Food Research International, 2024, 184, 114273
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Food Research International, 2024, 194, 114880
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Microbial metabolites and taste receptor mechanisms: A systems view of fermented food flavor

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Trends in Food Science & Technology, 2025, 164, 105240
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Taste-Active Peptides from Triple-Enzymatically Hydrolyzed Straw Mushroom Proteins Enhance Salty Taste: An Elucidation of Their Effect on the T1R1/T1R3 Taste Receptor via Molecular Docking

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Foods, 2024, 13, 995
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Food-derived peptides unleashed: emerging roles as food additives beyond bioactivities

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Critical Reviews in Food Science and Nutrition, 2025, 65, 3186
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Enhancing the physicochemical and flavor profile of broad bean paste through co-culture fermentation with pigment-producing Bacillus velezensis and Aspergillus oryzae

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Food Bioscience, 2026, 77, 108390
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Revealing the Secret of Umami Taste of Peptides Derived from Fermented Broad Bean Paste

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J. Agric. Food Chem., 2023, 71, 4706
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