{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,10]],"date-time":"2026-11-10T20:41:53Z","timestamp":1794343313499,"version":"4.9.0"},"reference-count":55,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,9,16]],"date-time":"2026-09-16T00:00:00Z","timestamp":1789516800000},"content-version":"vor","delay-in-days":258,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100008871","name":"Yunnan Provincial Science and Technology Department","doi-asserted-by":"publisher","award":["A3032023245"],"award-info":[{"award-number":["A3032023245"]}],"id":[{"id":"10.13039\/501100008871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100019413","name":"Yunnan Provincial Department of Education Science Research Fund Project","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100019413","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Current Research in Food Science"],"published-print":{"date-parts":[[2026]]},"DOI":"10.1016\/j.crfs.2026.101570","type":"journal-article","created":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T15:30:14Z","timestamp":1790004614000},"page":"101570","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":0,"special_numbering":"C","title":["Analysis of novel umami peptides in Dengchuan beef and their taste mechanism: Integrated peptidomics, machine learning and molecular simulation studies"],"prefix":"10.1016","volume":"13","author":[{"given":"Wentao","family":"Zheng","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yunmei","family":"Chai","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuzhu","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xue","family":"Yang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jinze","family":"He","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qing","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Guangqiang","family":"Wei","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Aixiang","family":"Huang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yufang","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"24","key":"10.1016\/j.crfs.2026.101570_bib1","doi-asserted-by":"crossref","first-page":"11918","DOI":"10.1039\/D4FO02958E","article-title":"Identification and taste characteristics of novel umami peptides from Yanjin black bone chicken hydrolysates and their binding mechanism with umami receptor","volume":"15","author":"Ai","year":"2024","journal-title":"Food Funct."},{"issue":"3","key":"10.1016\/j.crfs.2026.101570_bib2","doi-asserted-by":"crossref","first-page":"857S","DOI":"10.3945\/ajcn.2009.27462Z","article-title":"Hepatic glutamate metabolism: a tale of 2 hepatocytes","volume":"90","author":"Brosnan","year":"2009","journal-title":"Am. J. Clin. Nutr."},{"key":"10.1016\/j.crfs.2026.101570_bib3","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2024.116645","article-title":"Isolation and characterization of novel umami peptides from bay scallop (Argopecten irradians) and molecular docking to the T1R1\/T1R3 taste receptor","volume":"207","author":"Chang","year":"2024","journal-title":"Lwt"},{"key":"10.1016\/j.crfs.2026.101570_bib4","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.136090","article-title":"Effects of continuous enzymolysis on the umami characteristics of Lentinula edodes and the flavor formation mechanism of umami peptides","volume":"420","author":"Chen","year":"2023","journal-title":"Food Chem."},{"issue":"7","key":"10.1016\/j.crfs.2026.101570_bib5","doi-asserted-by":"crossref","first-page":"1633","DOI":"10.1007\/s00217-021-03734-w","article-title":"Taste characteristics and umami mechanism of novel umami peptides and umami-enhancing peptides isolated from the hydrolysates of Sanhuang Chicken","volume":"247","author":"Chen","year":"2021","journal-title":"Eur. Food Res. Technol."},{"key":"10.1016\/j.crfs.2026.101570_bib6","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2023.113211","article-title":"Identification, flavor characteristics and molecular docking of umami taste peptides of Xuanwei ham","volume":"173","author":"Cui","year":"2023","journal-title":"Food Res. Int."},{"key":"10.1016\/j.crfs.2026.101570_bib7","doi-asserted-by":"crossref","first-page":"697","DOI":"10.1016\/j.foodchem.2018.08.001","article-title":"Molecular docking and simulation of the synergistic effect between umami peptides, monosodium glutamate and taste receptor T1R1\/T1R3","volume":"271","author":"Dang","year":"2019","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2026.101570_bib8","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.110887","article-title":"Isolation and identification of the umami peptides from Trachinotus ovatus hydrolysate by consecutive chromatography and Nano-HPLC-MS\/MS","volume":"141","author":"Deng","year":"2021","journal-title":"Lwt"},{"issue":"1","key":"10.1016\/j.crfs.2026.101570_bib9","doi-asserted-by":"crossref","first-page":"397","DOI":"10.1021\/acs.jafc.0c06204","article-title":"Interactions of gallic acid with porcine hemoglobin: effect on the redox state and structure of hemoglobin","volume":"69","author":"Dong","year":"2020","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.crfs.2026.101570_bib10","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.138570","article-title":"Taste properties and mechanism of umami peptides from fermented goose bones based on molecular docking and molecular dynamics simulation using umami receptor T1R1\/T1R3","volume":"443","author":"Feng","year":"2024","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2026.101570_bib11","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.145905","article-title":"Umami-transformer: a deep learning framework for high-precision prediction and experimental validation of umami peptides","volume":"493","author":"Fu","year":"2025","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2026.101570_bib12","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.139691","article-title":"Unraveling novel umami peptides from yeast extract (Saccharomyces cerevisiae) using peptidomics and molecular interaction modeling","volume":"453","author":"Gao","year":"2024","journal-title":"Food Chem."},{"issue":"19","key":"10.1016\/j.crfs.2026.101570_bib13","doi-asserted-by":"crossref","first-page":"9766","DOI":"10.1039\/D4FO03145H","article-title":"High-throughput discovery of umami peptides from pork bone and elucidation of their molecular mechanism for umami taste perception","volume":"15","author":"Gu","year":"2024","journal-title":"Food Funct."},{"key":"10.1016\/j.crfs.2026.101570_bib14","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.134527","article-title":"Characterization of bitter peptides in casein hydrolysates using comprehensive two-dimensional liquid chromatography","volume":"404","author":"H\u00f6hme","year":"2023","journal-title":"Food Chem."},{"issue":"3","key":"10.1016\/j.crfs.2026.101570_bib15","doi-asserted-by":"crossref","first-page":"515","DOI":"10.5851\/kosfa.2024.e29","article-title":"Umami characteristics and taste improvement mechanism of meat","volume":"44","author":"Hossain","year":"2024","journal-title":"Food Sci. Animal Resour."},{"issue":"8","key":"10.1016\/j.crfs.2026.101570_bib16","doi-asserted-by":"crossref","first-page":"3552","DOI":"10.1039\/D2FO03614B","article-title":"Transepithelial transport and cytoprotection of novel antioxidant peptides isolated from simulated gastrointestinal digestion of Xuanwei ham","volume":"14","author":"Hu","year":"2023","journal-title":"Food Funct."},{"issue":"1","key":"10.1016\/j.crfs.2026.101570_bib17","doi-asserted-by":"crossref","first-page":"1773","DOI":"10.1080\/10942912.2019.1677705","article-title":"Orthogonal optimization of beef stir-fried process followed by isolation and identification of the umami peptides by consecutive chromatography and LC-Q-TOF\/MS","volume":"22","author":"Huang","year":"2019","journal-title":"Int. J. Food Prop."},{"key":"10.1016\/j.crfs.2026.101570_bib18","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2023.113208","article-title":"Identification of umami peptides from wuding chicken by Nano-HPLC-MS\/MS and insights into the umami taste mechanisms","volume":"172","author":"Jia","year":"2023","journal-title":"Food Res. Int."},{"issue":"7","key":"10.1016\/j.crfs.2026.101570_bib19","doi-asserted-by":"crossref","first-page":"3673","DOI":"10.1021\/acs.jafc.3c08348","article-title":"Flavor characteristics of umami peptides from wuding chicken revealed by molecular dynamics simulation","volume":"72","author":"Jia","year":"2024","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.crfs.2026.101570_bib20","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.141368","article-title":"Novel umami-enhancing peptides of beef M. Semimembranosus hydrolysates and interactions with the T1R1\/T1R3 taste receptor","volume":"463","author":"Lee","year":"2025","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2026.101570_bib21","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.134562","article-title":"A rapid selection strategy for umami peptide screening based on machine learning and molecular docking","volume":"404","author":"Li","year":"2023","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2026.101570_bib22","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2019.126053","article-title":"Identification, taste characteristics and molecular docking study of novel umami peptides derived from the aqueous extract of the clam meretrix meretrix Linnaeus","volume":"312","author":"Li","year":"2020","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2026.101570_bib23","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.132455","article-title":"Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS\/MS","volume":"383","author":"Liang","year":"2022","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2026.101570_bib24","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.132870","article-title":"Characteristics of umami peptides identified from porcine bone soup and molecular docking to the taste receptor T1R1\/T1R3","volume":"387","author":"Liang","year":"2022","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2026.101570_bib25","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.127204","article-title":"Seven novel umami peptides from Takifugu rubripes and their taste characteristics","volume":"330","author":"Liu","year":"2020","journal-title":"Food Chem."},{"issue":"2","key":"10.1016\/j.crfs.2026.101570_bib26","doi-asserted-by":"crossref","first-page":"1462","DOI":"10.1111\/1541-4337.12916","article-title":"Research progress in the screening and evaluation of umami peptides","volume":"21","author":"Qi","year":"2022","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"issue":"3","key":"10.1016\/j.crfs.2026.101570_bib27","doi-asserted-by":"crossref","first-page":"1210","DOI":"10.1016\/j.foodchem.2011.01.128","article-title":"Umami taste characteristics of water extract of Doenjang, a Korean soybean paste: Low-molecular acidic peptides may be a possible clue to the taste","volume":"127","author":"Rhyu","year":"2011","journal-title":"Food Chem."},{"issue":"2","key":"10.1016\/j.crfs.2026.101570_bib28","doi-asserted-by":"crossref","first-page":"198","DOI":"10.1002\/wcms.1121","article-title":"An overview of the Amber biomolecular simulation package","volume":"3","author":"Salomon\u2010Ferrer","year":"2012","journal-title":"WIREs Comput. Mol. Sci."},{"key":"10.1016\/j.crfs.2026.101570_bib29","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.134137","article-title":"Isolation, taste characterization and molecular docking study of novel umami peptides from Lactarius volemus (Fr.)","volume":"401","author":"Shen","year":"2023","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2026.101570_bib30","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.130249","article-title":"Novel umami peptides from tilapia lower jaw and molecular docking to the taste receptor T1R1\/T1R3","volume":"362","author":"Shiyan","year":"2021","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2026.101570_bib31","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.144301","article-title":"From prediction to design: revealing the mechanisms of umami peptides using interpretable deep learning, quantum chemical simulations, and module substitution","volume":"483","author":"Su","year":"2025","journal-title":"Food Chem."},{"issue":"9","key":"10.1016\/j.crfs.2026.101570_bib32","doi-asserted-by":"crossref","first-page":"1770","DOI":"10.1080\/10408398.2025.2556220","article-title":"Molecular engineering for bitterness masking of natural products: from decoding structure-taste relationships to structure-driven bitterness suppression","volume":"66","author":"Tian","year":"2025","journal-title":"Crit. Rev. Food Sci. Nutr."},{"issue":"45","key":"10.1016\/j.crfs.2026.101570_bib33","doi-asserted-by":"crossref","first-page":"12547","DOI":"10.1021\/acs.jafc.9b05140","article-title":"Simulations of temperature and pressure unfolding in soy allergen gly m 4 using molecular modeling","volume":"67","author":"Vanga","year":"2019","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.crfs.2026.101570_bib34","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.138999","article-title":"In-depth discovery and taste presentation mechanism studies on umami peptides derived from fermented sea bass based on peptidomics and machine learning","volume":"448","author":"Wang","year":"2024","journal-title":"Food Chem."},{"issue":"8","key":"10.1016\/j.crfs.2026.101570_bib35","doi-asserted-by":"crossref","first-page":"4463","DOI":"10.1002\/fsn3.1746","article-title":"Optimization of beef broth processing technology and isolation and identification of flavor peptides by consecutive chromatography and LC\u2010QTOF\u2010MS\/MS","volume":"8","author":"Wang","year":"2020","journal-title":"Food Sci. Nutr."},{"key":"10.1016\/j.crfs.2026.101570_bib36","doi-asserted-by":"crossref","DOI":"10.1016\/j.trac.2020.115876","article-title":"Characterization and evaluation of umami taste: a review","volume":"127","author":"Wang","year":"2020","journal-title":"TrAC, Trends Anal. Chem."},{"issue":"38","key":"10.1016\/j.crfs.2026.101570_bib37","doi-asserted-by":"crossref","first-page":"14046","DOI":"10.1021\/acs.jafc.3c02454","article-title":"Identification and characterization of novel umami peptides from protein hydrolysates of Morchella esculenta and their interaction with T1R1\/T1R3 receptor","volume":"71","author":"Wang","year":"2023","journal-title":"J. Agric. Food Chem."},{"issue":"39","key":"10.1016\/j.crfs.2026.101570_bib38","doi-asserted-by":"crossref","first-page":"24917","DOI":"10.1021\/acs.jafc.5c09086","article-title":"Identification and taste presentation characteristics of umami peptides from hybrid pork duroc \u00d7 (Gaoligongshan \u00d7 Saba) based on peptidomics, machine learning, molecular docking, and molecular dynamics simulation","volume":"73","author":"Wang","year":"2025","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.crfs.2026.101570_bib39","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.145028","article-title":"Discovery of novel umami peptides and their bitterness masking effects from yellowfin tuna (Thunnus albacares) via peptidomics, multisensory evaluation, and molecular docking approaches","volume":"489","author":"Wei","year":"2025","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2026.101570_bib40","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2024.104722","article-title":"Simulation screening of umami peptides in the microbiota of soy sauce based on molecular docking and molecular dynamics","volume":"61","author":"Wu","year":"2024","journal-title":"Food Biosci."},{"key":"10.1016\/j.crfs.2026.101570_bib41","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.112756","article-title":"Structural and rheological properties of meat analogues from Haematococcus pluvialis residue-pea protein by high moisture extrusion","volume":"154","author":"Xia","year":"2022","journal-title":"Lwt"},{"key":"10.1016\/j.crfs.2026.101570_bib42","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.134886","article-title":"The enhancement and mechanism of the perception of saltiness by umami peptide from Ruditapes philippinarum and ham","volume":"405","author":"Xie","year":"2023","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2026.101570_bib43","doi-asserted-by":"crossref","first-page":"96","DOI":"10.1016\/j.chroma.2019.03.003","article-title":"Identification of umami-tasting peptides from Volvariella volvacea using ultra performance liquid chromatography quadrupole time-of-flight mass spectrometry and sensory-guided separation techniques","volume":"1596","author":"Xu","year":"2019","journal-title":"J. Chromatogr. A"},{"key":"10.1016\/j.crfs.2026.101570_bib44","article-title":"Novel umami peptides from mushroom (Agaricus bisporus) and their umami enhancing effect via virtual screening and molecular simulation","author":"Xu","year":"2024","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.crfs.2026.101570_bib45","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.133019","article-title":"Taste mechanism of umami peptides from Chinese traditional fermented fish (Chouguiyu) based on molecular docking using umami receptor T1R1\/T1R3","volume":"389","author":"Yang","year":"2022","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2026.101570_bib46","doi-asserted-by":"crossref","first-page":"429","DOI":"10.1016\/j.tifs.2019.04.008","article-title":"New insight into umami receptor, umami\/umami-enhancing peptides and their derivatives: a review","volume":"88","author":"Zhang","year":"2019","journal-title":"Trends Food Sci. Technol."},{"issue":"1","key":"10.1016\/j.crfs.2026.101570_bib47","doi-asserted-by":"crossref","first-page":"634","DOI":"10.1021\/acs.jafc.3c06859","article-title":"Peptidomics screening and molecular docking with umami receptors T1R1\/T1R3 of novel umami peptides from oyster (Crassostrea gigas) hydrolysates","volume":"72","author":"Zhang","year":"2023","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.crfs.2026.101570_bib48","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.134414","article-title":"Identification and virtual screening of novel umami peptides from chicken soup by molecular docking","volume":"404","author":"Zhang","year":"2023","journal-title":"Food Chem."},{"issue":"3","key":"10.1016\/j.crfs.2026.101570_bib49","doi-asserted-by":"crossref","first-page":"1463","DOI":"10.1016\/j.foodchem.2012.06.026","article-title":"Isolation and identification of flavour peptides from Puffer fish (Takifugu obscurus) muscle using an electronic tongue and MALDI-TOF\/TOF MS\/MS","volume":"135","author":"Zhang","year":"2012","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2026.101570_bib50","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.133504","article-title":"Umami peptides screened based on peptidomics and virtual screening from Ruditapes philippinarum and Mactra veneriformis clams","volume":"394","author":"Zhang","year":"2022","journal-title":"Food Chem."},{"issue":"23","key":"10.1016\/j.crfs.2026.101570_bib51","doi-asserted-by":"crossref","first-page":"13262","DOI":"10.1021\/acs.jafc.4c00187","article-title":"Exploring the relationship between small peptides and the T1R1\/T1R3 umami taste receptor for umami peptide prediction: a combined approach","volume":"72","author":"Zhang","year":"2024","journal-title":"J. Agric. Food Chem."},{"issue":"1","key":"10.1016\/j.crfs.2026.101570_bib52","doi-asserted-by":"crossref","first-page":"89","DOI":"10.1016\/j.fshw.2022.07.026","article-title":"Virtual screening, molecular docking and identification of umami peptides derived from Oncorhynchus mykiss","volume":"12","author":"Zhao","year":"2023","journal-title":"Food Sci. Hum. Wellness"},{"key":"10.1016\/j.crfs.2026.101570_bib54","article-title":"Understanding the relationship between umami taste sensitivity and genetics, food-related behavior, and nutrition","volume":"50","author":"Zhu","year":"2025","journal-title":"Curr. Opin. Food Sci."},{"key":"10.1016\/j.crfs.2026.101570_bib53","doi-asserted-by":"crossref","first-page":"174","DOI":"10.1016\/j.foodchem.2016.03.058","article-title":"Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce","volume":"206","author":"Zhuang","year":"2016","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2026.101570_bib55","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2024.104250","article-title":"Combination of virtual screening, machine learning, molecular dynamics simulations and sensory evaluation to discover novel umami peptides from fermented Atlantic cod","volume":"59","author":"Zou","year":"2024","journal-title":"Food Biosci."}],"container-title":["Current Research in Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2665927126002704?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2665927126002704?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,11,10]],"date-time":"2026-11-10T19:45:11Z","timestamp":1794339911000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2665927126002704"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026]]},"references-count":55,"alternative-id":["S2665927126002704"],"URL":"https:\/\/doi.org\/10.1016\/j.crfs.2026.101570","relation":{},"ISSN":["2665-9271"],"issn-type":[{"value":"2665-9271","type":"print"}],"subject":[],"published":{"date-parts":[[2026]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Analysis of novel umami peptides in Dengchuan beef and their taste mechanism: Integrated peptidomics, machine learning and molecular simulation studies","name":"articletitle","label":"Article Title"},{"value":"Current Research in Food Science","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.crfs.2026.101570","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 The Authors. Published by Elsevier B.V.","name":"copyright","label":"Copyright"}],"article-number":"101570"}}