Maiswürzsauce (German Wikipedia)

Analysis of information sources in references of the Wikipedia article "Maiswürzsauce" in German language version.

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J. Charve, S. Manganiello, A. Glabasnia: Analysis of Umami Taste Compounds in a Fermented Corn Sauce by Means of Sensory-Guided Fractionation. In: Journal of Agricultural and Food Chemistry. Band 8, Nr. 66, 2018, ISSN 0021-8561, S. 1863–1871, doi:10.1021/acs.jafc.7b05633, PMID 29397710.
A. Dunkel, J. Köster, T. Hofmann: Molecular and Sensory Characterization of γ-Glutamyl Peptides as Key Contributors to the Kokumi Taste of Edible Beans (Phaseolus vulgarisL.). In: Journal of Agricultural and Food Chemistry. Band 16, Nr. 55, 2007, ISSN 0021-8561, S. 6712–6719, doi:10.1021/jf071276u, PMID 17616213.
Yoshiko Yoshida: Umami taste and traditional seasonings. In: Food Reviews International. Band 14, Nr. 2–3, 1998, ISSN 8755-9129, S. 213–246, doi:10.1080/87559129809541158.
N.-R. Shin, M.-J. Jung, M.-S. Kim, S. W. Roh, Y.-D. Nam, J.-W. Bae: Corynebacterium nuruki sp. nov., isolated from an alcohol fermentation starter. In: International Journal of Systematic and Evolutionary Microbiology. Band 61, Nr. 10, 12. November 2010, ISSN 1466-5026, S. 2430–2434, doi:10.1099/ijs.0.027763-0, PMID 21075904.
S. Tafazoli, T. D. Vo, A. Petersen, A. Constable, M. Coulet, P. Phothirath, J. Lang, N. Baldwin: Genotoxicity, acute and subchronic toxicity evaluation of savory food ingredients. In: Regulatory Toxicology and Pharmacology. Band 87, 2017, ISSN 0273-2300, S. 71–87, doi:10.1016/j.yrtph.2017.05.006, PMID 28487066.

J. Charve, S. Manganiello, A. Glabasnia: Analysis of Umami Taste Compounds in a Fermented Corn Sauce by Means of Sensory-Guided Fractionation. In: Journal of Agricultural and Food Chemistry. Band 8, Nr. 66, 2018, ISSN 0021-8561, S. 1863–1871, doi:10.1021/acs.jafc.7b05633, PMID 29397710.
A. Dunkel, J. Köster, T. Hofmann: Molecular and Sensory Characterization of γ-Glutamyl Peptides as Key Contributors to the Kokumi Taste of Edible Beans (Phaseolus vulgarisL.). In: Journal of Agricultural and Food Chemistry. Band 16, Nr. 55, 2007, ISSN 0021-8561, S. 6712–6719, doi:10.1021/jf071276u, PMID 17616213.
N.-R. Shin, M.-J. Jung, M.-S. Kim, S. W. Roh, Y.-D. Nam, J.-W. Bae: Corynebacterium nuruki sp. nov., isolated from an alcohol fermentation starter. In: International Journal of Systematic and Evolutionary Microbiology. Band 61, Nr. 10, 12. November 2010, ISSN 1466-5026, S. 2430–2434, doi:10.1099/ijs.0.027763-0, PMID 21075904.
S. Tafazoli, T. D. Vo, A. Petersen, A. Constable, M. Coulet, P. Phothirath, J. Lang, N. Baldwin: Genotoxicity, acute and subchronic toxicity evaluation of savory food ingredients. In: Regulatory Toxicology and Pharmacology. Band 87, 2017, ISSN 0273-2300, S. 71–87, doi:10.1016/j.yrtph.2017.05.006, PMID 28487066.

J. Charve, S. Manganiello, A. Glabasnia: Analysis of Umami Taste Compounds in a Fermented Corn Sauce by Means of Sensory-Guided Fractionation. In: Journal of Agricultural and Food Chemistry. Band 8, Nr. 66, 2018, ISSN 0021-8561, S. 1863–1871, doi:10.1021/acs.jafc.7b05633, PMID 29397710.
A. Dunkel, J. Köster, T. Hofmann: Molecular and Sensory Characterization of γ-Glutamyl Peptides as Key Contributors to the Kokumi Taste of Edible Beans (Phaseolus vulgarisL.). In: Journal of Agricultural and Food Chemistry. Band 16, Nr. 55, 2007, ISSN 0021-8561, S. 6712–6719, doi:10.1021/jf071276u, PMID 17616213.
Yoshiko Yoshida: Umami taste and traditional seasonings. In: Food Reviews International. Band 14, Nr. 2–3, 1998, ISSN 8755-9129, S. 213–246, doi:10.1080/87559129809541158.
N.-R. Shin, M.-J. Jung, M.-S. Kim, S. W. Roh, Y.-D. Nam, J.-W. Bae: Corynebacterium nuruki sp. nov., isolated from an alcohol fermentation starter. In: International Journal of Systematic and Evolutionary Microbiology. Band 61, Nr. 10, 12. November 2010, ISSN 1466-5026, S. 2430–2434, doi:10.1099/ijs.0.027763-0, PMID 21075904.
S. Tafazoli, T. D. Vo, A. Petersen, A. Constable, M. Coulet, P. Phothirath, J. Lang, N. Baldwin: Genotoxicity, acute and subchronic toxicity evaluation of savory food ingredients. In: Regulatory Toxicology and Pharmacology. Band 87, 2017, ISSN 0273-2300, S. 71–87, doi:10.1016/j.yrtph.2017.05.006, PMID 28487066.