Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test

Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce

Identification and taste characteristics of novel umami and umami-enhancing peptides separated from peanut protein isolate hydrolysate by consecutive chromatography and UPLC–ESI–QTOF–MS/MS

Identification of post-digestion angiotensin-I converting enzyme (ACE) inhibitory peptides from soybean protein Isolate: Their production conditions and in silico molecular docking with ACE

In vivo anti-hyperuricemic and xanthine oxidase inhibitory properties of tuna protein hydrolysates and its isolated fractions

Identification of antioxidative peptides from defatted walnut meal hydrolysate with potential for improving learning and memory