Umami taste and its association with energy status in harvested Pleurotus geesteranus stored at different temperatures
• Umami taste and energy status of P. geesteranus during storage were evaluated. • Higher umami taste value of P. geesteranus could be obtained at 5 °C in late storage. • AMP, connecting umami and energy, significantly related to EUC and sensory score. • ATP content, SDH and CCO activity at 5 °C wer...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Zhang, Zhiyong [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2019 |
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| Umfang: |
8 |
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| Übergeordnetes Werk: |
Enthalten in: Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn - Yurtseven, H. ELSEVIER, 2018, New York, NY [u.a.] |
|---|---|
| Übergeordnetes Werk: |
volume:279 ; year:2019 ; day:1 ; month:05 ; pages:179-186 ; extent:8 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.foodchem.2018.12.010 |
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10.1016/j.foodchem.2018.12.010 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001260.pica (DE-627)ELV04534924X (ELSEVIER)S0308-8146(18)32105-8 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Zhang, Zhiyong verfasserin aut Umami taste and its association with energy status in harvested Pleurotus geesteranus stored at different temperatures 2019 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Umami taste and energy status of P. geesteranus during storage were evaluated. • Higher umami taste value of P. geesteranus could be obtained at 5 °C in late storage. • AMP, connecting umami and energy, significantly related to EUC and sensory score. • ATP content, SDH and CCO activity at 5 °C were significantly higher in late storage. • Higher umami taste related to higher ATP level and mitochondrial ATPase activity. Hydrochloric acid (PubChem CID: 313) Elsevier Potassium dihydrogen phosphate (PubChem CID: 516951) Elsevier Sulfonyl salicylic acid (PubChem CID: 88597449) Elsevier Adenosine Disodium Triphosphate (PubChem CID: 132399060) Elsevier Aspartic acid (PubChem CID: 5960) Elsevier Alanine (PubChem CID: 5950) Elsevier Guanosine 5′-monophosphate disodium salt (PubChem CID: 21712) Elsevier Adenosine 5′-monophosphate disodium salt (PubChem CID: 13363962) Elsevier Methanol (PubChem CID: 887) Elsevier Glutamic acid (PubChem CID: 33032) Elsevier Zhang, Xiaoyu oth Xin, Guang oth Gong, Xue oth Wang, Yudi oth Wang, Lu oth Sun, Bingxin oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:279 year:2019 day:1 month:05 pages:179-186 extent:8 https://doi.org/10.1016/j.foodchem.2018.12.010 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 279 2019 1 0501 179-186 8 |
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10.1016/j.foodchem.2018.12.010 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001260.pica (DE-627)ELV04534924X (ELSEVIER)S0308-8146(18)32105-8 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Zhang, Zhiyong verfasserin aut Umami taste and its association with energy status in harvested Pleurotus geesteranus stored at different temperatures 2019 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Umami taste and energy status of P. geesteranus during storage were evaluated. • Higher umami taste value of P. geesteranus could be obtained at 5 °C in late storage. • AMP, connecting umami and energy, significantly related to EUC and sensory score. • ATP content, SDH and CCO activity at 5 °C were significantly higher in late storage. • Higher umami taste related to higher ATP level and mitochondrial ATPase activity. Hydrochloric acid (PubChem CID: 313) Elsevier Potassium dihydrogen phosphate (PubChem CID: 516951) Elsevier Sulfonyl salicylic acid (PubChem CID: 88597449) Elsevier Adenosine Disodium Triphosphate (PubChem CID: 132399060) Elsevier Aspartic acid (PubChem CID: 5960) Elsevier Alanine (PubChem CID: 5950) Elsevier Guanosine 5′-monophosphate disodium salt (PubChem CID: 21712) Elsevier Adenosine 5′-monophosphate disodium salt (PubChem CID: 13363962) Elsevier Methanol (PubChem CID: 887) Elsevier Glutamic acid (PubChem CID: 33032) Elsevier Zhang, Xiaoyu oth Xin, Guang oth Gong, Xue oth Wang, Yudi oth Wang, Lu oth Sun, Bingxin oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:279 year:2019 day:1 month:05 pages:179-186 extent:8 https://doi.org/10.1016/j.foodchem.2018.12.010 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 279 2019 1 0501 179-186 8 |
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10.1016/j.foodchem.2018.12.010 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001260.pica (DE-627)ELV04534924X (ELSEVIER)S0308-8146(18)32105-8 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Zhang, Zhiyong verfasserin aut Umami taste and its association with energy status in harvested Pleurotus geesteranus stored at different temperatures 2019 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Umami taste and energy status of P. geesteranus during storage were evaluated. • Higher umami taste value of P. geesteranus could be obtained at 5 °C in late storage. • AMP, connecting umami and energy, significantly related to EUC and sensory score. • ATP content, SDH and CCO activity at 5 °C were significantly higher in late storage. • Higher umami taste related to higher ATP level and mitochondrial ATPase activity. Hydrochloric acid (PubChem CID: 313) Elsevier Potassium dihydrogen phosphate (PubChem CID: 516951) Elsevier Sulfonyl salicylic acid (PubChem CID: 88597449) Elsevier Adenosine Disodium Triphosphate (PubChem CID: 132399060) Elsevier Aspartic acid (PubChem CID: 5960) Elsevier Alanine (PubChem CID: 5950) Elsevier Guanosine 5′-monophosphate disodium salt (PubChem CID: 21712) Elsevier Adenosine 5′-monophosphate disodium salt (PubChem CID: 13363962) Elsevier Methanol (PubChem CID: 887) Elsevier Glutamic acid (PubChem CID: 33032) Elsevier Zhang, Xiaoyu oth Xin, Guang oth Gong, Xue oth Wang, Yudi oth Wang, Lu oth Sun, Bingxin oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:279 year:2019 day:1 month:05 pages:179-186 extent:8 https://doi.org/10.1016/j.foodchem.2018.12.010 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 279 2019 1 0501 179-186 8 |
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10.1016/j.foodchem.2018.12.010 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001260.pica (DE-627)ELV04534924X (ELSEVIER)S0308-8146(18)32105-8 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Zhang, Zhiyong verfasserin aut Umami taste and its association with energy status in harvested Pleurotus geesteranus stored at different temperatures 2019 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Umami taste and energy status of P. geesteranus during storage were evaluated. • Higher umami taste value of P. geesteranus could be obtained at 5 °C in late storage. • AMP, connecting umami and energy, significantly related to EUC and sensory score. • ATP content, SDH and CCO activity at 5 °C were significantly higher in late storage. • Higher umami taste related to higher ATP level and mitochondrial ATPase activity. Hydrochloric acid (PubChem CID: 313) Elsevier Potassium dihydrogen phosphate (PubChem CID: 516951) Elsevier Sulfonyl salicylic acid (PubChem CID: 88597449) Elsevier Adenosine Disodium Triphosphate (PubChem CID: 132399060) Elsevier Aspartic acid (PubChem CID: 5960) Elsevier Alanine (PubChem CID: 5950) Elsevier Guanosine 5′-monophosphate disodium salt (PubChem CID: 21712) Elsevier Adenosine 5′-monophosphate disodium salt (PubChem CID: 13363962) Elsevier Methanol (PubChem CID: 887) Elsevier Glutamic acid (PubChem CID: 33032) Elsevier Zhang, Xiaoyu oth Xin, Guang oth Gong, Xue oth Wang, Yudi oth Wang, Lu oth Sun, Bingxin oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:279 year:2019 day:1 month:05 pages:179-186 extent:8 https://doi.org/10.1016/j.foodchem.2018.12.010 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 279 2019 1 0501 179-186 8 |
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10.1016/j.foodchem.2018.12.010 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001260.pica (DE-627)ELV04534924X (ELSEVIER)S0308-8146(18)32105-8 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Zhang, Zhiyong verfasserin aut Umami taste and its association with energy status in harvested Pleurotus geesteranus stored at different temperatures 2019 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Umami taste and energy status of P. geesteranus during storage were evaluated. • Higher umami taste value of P. geesteranus could be obtained at 5 °C in late storage. • AMP, connecting umami and energy, significantly related to EUC and sensory score. • ATP content, SDH and CCO activity at 5 °C were significantly higher in late storage. • Higher umami taste related to higher ATP level and mitochondrial ATPase activity. Hydrochloric acid (PubChem CID: 313) Elsevier Potassium dihydrogen phosphate (PubChem CID: 516951) Elsevier Sulfonyl salicylic acid (PubChem CID: 88597449) Elsevier Adenosine Disodium Triphosphate (PubChem CID: 132399060) Elsevier Aspartic acid (PubChem CID: 5960) Elsevier Alanine (PubChem CID: 5950) Elsevier Guanosine 5′-monophosphate disodium salt (PubChem CID: 21712) Elsevier Adenosine 5′-monophosphate disodium salt (PubChem CID: 13363962) Elsevier Methanol (PubChem CID: 887) Elsevier Glutamic acid (PubChem CID: 33032) Elsevier Zhang, Xiaoyu oth Xin, Guang oth Gong, Xue oth Wang, Yudi oth Wang, Lu oth Sun, Bingxin oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:279 year:2019 day:1 month:05 pages:179-186 extent:8 https://doi.org/10.1016/j.foodchem.2018.12.010 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 279 2019 1 0501 179-186 8 |
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English |
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Enthalten in Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn New York, NY [u.a.] volume:279 year:2019 day:1 month:05 pages:179-186 extent:8 |
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Enthalten in Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn New York, NY [u.a.] volume:279 year:2019 day:1 month:05 pages:179-186 extent:8 |
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Hydrochloric acid (PubChem CID: 313) Potassium dihydrogen phosphate (PubChem CID: 516951) Sulfonyl salicylic acid (PubChem CID: 88597449) Adenosine Disodium Triphosphate (PubChem CID: 132399060) Aspartic acid (PubChem CID: 5960) Alanine (PubChem CID: 5950) Guanosine 5′-monophosphate disodium salt (PubChem CID: 21712) Adenosine 5′-monophosphate disodium salt (PubChem CID: 13363962) Methanol (PubChem CID: 887) Glutamic acid (PubChem CID: 33032) |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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Zhang, Zhiyong @@aut@@ Zhang, Xiaoyu @@oth@@ Xin, Guang @@oth@@ Gong, Xue @@oth@@ Wang, Yudi @@oth@@ Wang, Lu @@oth@@ Sun, Bingxin @@oth@@ |
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Zhang, Zhiyong ddc 540 bkl 35.00 Elsevier Hydrochloric acid (PubChem CID: 313) Elsevier Potassium dihydrogen phosphate (PubChem CID: 516951) Elsevier Sulfonyl salicylic acid (PubChem CID: 88597449) Elsevier Adenosine Disodium Triphosphate (PubChem CID: 132399060) Elsevier Aspartic acid (PubChem CID: 5960) Elsevier Alanine (PubChem CID: 5950) Elsevier Guanosine 5′-monophosphate disodium salt (PubChem CID: 21712) Elsevier Adenosine 5′-monophosphate disodium salt (PubChem CID: 13363962) Elsevier Methanol (PubChem CID: 887) Elsevier Glutamic acid (PubChem CID: 33032) Umami taste and its association with energy status in harvested Pleurotus geesteranus stored at different temperatures |
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540 VZ 35.00 bkl Umami taste and its association with energy status in harvested Pleurotus geesteranus stored at different temperatures Hydrochloric acid (PubChem CID: 313) Elsevier Potassium dihydrogen phosphate (PubChem CID: 516951) Elsevier Sulfonyl salicylic acid (PubChem CID: 88597449) Elsevier Adenosine Disodium Triphosphate (PubChem CID: 132399060) Elsevier Aspartic acid (PubChem CID: 5960) Elsevier Alanine (PubChem CID: 5950) Elsevier Guanosine 5′-monophosphate disodium salt (PubChem CID: 21712) Elsevier Adenosine 5′-monophosphate disodium salt (PubChem CID: 13363962) Elsevier Methanol (PubChem CID: 887) Elsevier Glutamic acid (PubChem CID: 33032) Elsevier |
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ddc 540 bkl 35.00 Elsevier Hydrochloric acid (PubChem CID: 313) Elsevier Potassium dihydrogen phosphate (PubChem CID: 516951) Elsevier Sulfonyl salicylic acid (PubChem CID: 88597449) Elsevier Adenosine Disodium Triphosphate (PubChem CID: 132399060) Elsevier Aspartic acid (PubChem CID: 5960) Elsevier Alanine (PubChem CID: 5950) Elsevier Guanosine 5′-monophosphate disodium salt (PubChem CID: 21712) Elsevier Adenosine 5′-monophosphate disodium salt (PubChem CID: 13363962) Elsevier Methanol (PubChem CID: 887) Elsevier Glutamic acid (PubChem CID: 33032) |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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Umami taste and its association with energy status in harvested Pleurotus geesteranus stored at different temperatures |
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Umami taste and its association with energy status in harvested Pleurotus geesteranus stored at different temperatures |
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Zhang, Zhiyong |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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10.1016/j.foodchem.2018.12.010 |
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umami taste and its association with energy status in harvested pleurotus geesteranus stored at different temperatures |
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Umami taste and its association with energy status in harvested Pleurotus geesteranus stored at different temperatures |
| abstract |
• Umami taste and energy status of P. geesteranus during storage were evaluated. • Higher umami taste value of P. geesteranus could be obtained at 5 °C in late storage. • AMP, connecting umami and energy, significantly related to EUC and sensory score. • ATP content, SDH and CCO activity at 5 °C were significantly higher in late storage. • Higher umami taste related to higher ATP level and mitochondrial ATPase activity. |
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• Umami taste and energy status of P. geesteranus during storage were evaluated. • Higher umami taste value of P. geesteranus could be obtained at 5 °C in late storage. • AMP, connecting umami and energy, significantly related to EUC and sensory score. • ATP content, SDH and CCO activity at 5 °C were significantly higher in late storage. • Higher umami taste related to higher ATP level and mitochondrial ATPase activity. |
| abstract_unstemmed |
• Umami taste and energy status of P. geesteranus during storage were evaluated. • Higher umami taste value of P. geesteranus could be obtained at 5 °C in late storage. • AMP, connecting umami and energy, significantly related to EUC and sensory score. • ATP content, SDH and CCO activity at 5 °C were significantly higher in late storage. • Higher umami taste related to higher ATP level and mitochondrial ATPase activity. |
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Umami taste and its association with energy status in harvested Pleurotus geesteranus stored at different temperatures |
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Zhang, Xiaoyu Xin, Guang Gong, Xue Wang, Yudi Wang, Lu Sun, Bingxin |
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