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Exploring the salt taste-enhancing activity of key peptides and ultrafiltrated fractions from spent hen meat hydrolysate.

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Title: Exploring the salt taste-enhancing activity of key peptides and ultrafiltrated fractions from spent hen meat hydrolysate.
Authors: Chen R; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China., Davranov K; Department of Enzymology, Institute of Microbiology, Academy of Sciences of the Republic of Uzbekistan, Tashkent, Shaykhantakhur district, street Abdulla Kadiriy, 7 B100128, Uzbekistan., Rustamova N; Department of Enzymology, Institute of Microbiology, Academy of Sciences of the Republic of Uzbekistan, Tashkent, Shaykhantakhur district, street Abdulla Kadiriy, 7 B100128, Uzbekistan., Sun W; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China. Electronic address: fewzhsun@scut.edu.cn., Liu XC; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China. Electronic address: xcliu2018@outlook.com.
Source: Food chemistry [Food Chem] 2025 Nov 15; Vol. 492 (Pt 2), pp. 145444. Date of Electronic Publication: 2025 Jul 05.
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: Exploring the salt taste-enhancing activity of key peptides and ultrafiltrated fractions from spent hen meat hydrolysate.
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  Data: <searchLink fieldCode="AU" term="%22Chen+R%22">Chen R</searchLink>; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.<br /><searchLink fieldCode="AU" term="%22Davranov+K%22">Davranov K</searchLink>; Department of Enzymology, Institute of Microbiology, Academy of Sciences of the Republic of Uzbekistan, Tashkent, Shaykhantakhur district, street Abdulla Kadiriy, 7 B100128, Uzbekistan.<br /><searchLink fieldCode="AU" term="%22Rustamova+N%22">Rustamova N</searchLink>; Department of Enzymology, Institute of Microbiology, Academy of Sciences of the Republic of Uzbekistan, Tashkent, Shaykhantakhur district, street Abdulla Kadiriy, 7 B100128, Uzbekistan.<br /><searchLink fieldCode="AU" term="%22Sun+W%22">Sun W</searchLink>; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China. Electronic address: fewzhsun@scut.edu.cn.<br /><searchLink fieldCode="AU" term="%22Liu+XC%22">Liu XC</searchLink>; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China. Electronic address: xcliu2018@outlook.com.
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  Data: <searchLink fieldCode="JN" term="%227702639%22">Food chemistry</searchLink> [Food Chem] 2025 Nov 15; Vol. 492 (Pt 2), pp. 145444. <i>Date of Electronic Publication: </i>2025 Jul 05.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Applied+Science+Publishers%22">Elsevier Applied Science Publishers </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>7702639 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7072 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2203088146%22">03088146 </searchLink><i>NLM ISO Abbreviation: </i>Food Chem <i>Subsets: </i>MEDLINE
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        Value: 10.1016/j.foodchem.2025.145444
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        Text: English
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              Text: 2025 Nov 15
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