nucleotides

nucleotides PubMed: Effects of preservation methods on amino acids and 5'-nucleotides of Agaricus bisporus mushrooms. PubMed: Evaluation of Brewer's spent yeast to produce flavor enhancer nucleotides: influence of serial repitching. PubMed: Amino acid and nucleotide contents and sensory traits of dry-cured products from pigs with different genotypes. PubMed: The effect of chilled conditioning at 4°C on selected water and lipid-soluble flavor precursors in Bison bison longissimus dorsi muscle and their impact on sensory characteristics. PubMed: Umami evaluation in taste epithelium on microelectrode array by extracellular electrophysiological recording. PubMed: Application of diet-derived taste active components for clinical nutrition: perspectives from ancient Ayurvedic medical science, space medicine, and modern clinical nutrition. PubMed: Metabolic engineering of the purine biosynthetic pathway in Corynebacterium glutamicum results in increased intracellular pool sizes of IMP and hypoxanthine. PubMed: Quantitation of intracellular purine intermediates in different Corynebacteria using electrospray LC-MS/MS. PubMed: Nonvolatile taste compounds in cooked Chinese Nanjing duck meat following postproduction heat treatment. PubMed: Preparation of culinary-medicinal king oyster mushroom Pleurotus eryngii-fermented products with high ergothioneine content and their taste quality. PubMed: Preparation of Chaga medicinal mushroom, Inonotus obliquus-fermented rice using solid-state fermentation and its taste quality and antioxidant property. PubMed: Simultaneous determination of nucleosides and nucleotides in dietary foods and beverages using ion-pairing liquid chromatography-electrospray ionization-mass spectrometry. PubMed: Partial characterization of an effluent produced by cooking of Jumbo squid (Dosidicus gigas) mantle muscle. PubMed: Umami compounds are a determinant of the flavor of potato (Solanum tuberosum L.). PubMed: Release of nucleotides and nucleosides during yeast autolysis: kinetics and potential impact on flavor. PubMed: Taste quality of monascal adlay. PubMed: Developments in the use of Bacillus species for industrial production. PubMed: A peroxidase from Lepista irina cleaves beta,beta-carotene to flavor compounds. PubMed: Utilization of brewer's yeast cells for the production of food-grade yeast extract. Part 1: Effects of different enzymatic treatments on solid and protein recovery and flavor characteristics. PubMed: Glutamate and the flavor of foods. PubMed: Immobilized nucleases. PubMed: Synergistic effects of 5'-nucleotides on rat taste responses to various amino acids. PubMed: Flavor potentiators. PubMed: Microbial production of primary metabolites.