Li P - Search Results

1

Identification of novel umami peptides from yeast extract and the mechanism against T1R1/T1R3.

Wang H, Wang W, Zhang S, Hu Z, Yao R, Hadiatullah H, Li P, Zhao G. Wang H, et al. Among authors: li p. Food Chem. 2023 Dec 15;429:136807. doi: 10.1016/j.foodchem.2023.136807. Epub 2023 Jul 11. Food Chem. 2023. PMID: 37450993

2

Investigating characteristics and possible origins of off-odor substances in various yeast extract products.

Zheng Y, Yang P, Chen E, Song H, Li P, Li K, Xiong J. Zheng Y, et al. Among authors: li k, li p. J Food Biochem. 2020 May;44(5):e13184. doi: 10.1111/jfbc.13184. Epub 2020 Mar 12. J Food Biochem. 2020. PMID: 32163601

3

Fractionation and identification of salty peptides from yeast extract.

Zheng Y, Tang L, Yu M, Li T, Song H, Li P, Li K, Xiong J. Zheng Y, et al. Among authors: li t, li k, li p. J Food Sci Technol. 2021 Mar;58(3):1199-1208. doi: 10.1007/s13197-020-04836-1. Epub 2020 Oct 12. J Food Sci Technol. 2021. PMID: 33678901 Free PMC article.

4

Identification of novel saltiness-enhancing peptides from yeast extract and their mechanism of action for transmembrane channel-like 4 (TMC4) protein through experimental and integrated computational modeling.

Shen DY, Pan F, Yang ZC, Song HL, Zou TT, Xiong J, Li K, Li P, Hu N, Xue DD. Shen DY, et al. Among authors: li k, li p. Food Chem. 2022 Sep 15;388:132993. doi: 10.1016/j.foodchem.2022.132993. Epub 2022 Apr 16. Food Chem. 2022. PMID: 35447578

5

Effects of amino acid composition of yeast extract on the microbiota and aroma quality of fermented soy sauce.

Zhou X, Guo T, Lu Y, Hadiatullah H, Li P, Ding K, Zhao G. Zhou X, et al. Among authors: li p. Food Chem. 2022 Nov 1;393:133289. doi: 10.1016/j.foodchem.2022.133289. Epub 2022 May 23. Food Chem. 2022. PMID: 35689918

6

Decoding of the Saltiness Enhancement Taste Peptides from the Yeast Extract and Molecular Docking to the Taste Receptor T1R1/T1R3.

Shan Y, Pu D, Zhang J, Zhang L, Huang Y, Li P, Xiong J, Li K, Zhang Y. Shan Y, et al. Among authors: li k, li p. J Agric Food Chem. 2022 Nov 30;70(47):14898-14906. doi: 10.1021/acs.jafc.2c06237. Epub 2022 Nov 2. J Agric Food Chem. 2022. PMID: 36325587

7

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

Lao H, Chang J, Zhuang H, Song S, Sun M, Yao L, Wang H, Liu Q, Xiong J, Li P, Yu C, Feng T. Lao H, et al. Among authors: li p. Food Funct. 2024 Mar 4;15(5):2459-2473. doi: 10.1039/d3fo04487d. Food Funct. 2024. PMID: 38328886

8

Elucidating salt-reduction mechanisms of aroma-active compounds from yeast extracts through sensomics approaches and electroencephalography.

Shan Y, Pu D, Cao B, Shi Y, Li P, Xiong J, Li K, Sun B, Zhang Y. Shan Y, et al. Among authors: li k, li p. Food Chem X. 2024 Apr 18;22:101339. doi: 10.1016/j.fochx.2024.101339. eCollection 2024 Jun 30. Food Chem X. 2024. PMID: 38721385 Free PMC article.

9

Discovery of kokumi peptide from yeast extract by LC-Q-TOF-MS/MS and sensomics approach.

Liu J, Song H, Liu Y, Li P, Yao J, Xiong J. Liu J, et al. Among authors: li p. J Sci Food Agric. 2015 Dec;95(15):3183-94. doi: 10.1002/jsfa.7058. Epub 2015 Jan 19. J Sci Food Agric. 2015. PMID: 25546053

10

Optimization of Headspace Solid-Phase Microextraction (HS-SPME) Parameters for the Analysis of Pyrazines in Yeast Extract via Gas Chromatography Mass Spectrometry (GC-MS).

Raza A, Begum N, Song H, Li K, Li P. Raza A, et al. Among authors: li k, li p. J Food Sci. 2019 Aug;84(8):2031-2041. doi: 10.1111/1750-3841.14694. Epub 2019 Jul 5. J Food Sci. 2019. PMID: 31276204

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