nucleotides

Articles:

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.