The effects of enzymatic hydrolysis degree of bovine bone marrow extract on flavor generation via the Maillard reaction
Published 2018 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
The effects of enzymatic hydrolysis degree of bovine bone marrow extract on flavor generation via the Maillard reaction
Authors
Keywords
-
Journal
Journal of Food Measurement and Characterization
Volume -, Issue -, Pages -
Publisher
Springer Nature America, Inc
Online
2018-11-09
DOI
10.1007/s11694-018-9966-2
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Flavour-active compounds in thermally treated yeast extracts
- (2018) Aygul Alim et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Correction: Bone marrow cell extract promotes the regeneration of irradiated bone
- (2018) Guillaume Michel et al. PLoS One
- Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate
- (2017) Yan Kong et al. FOOD RESEARCH INTERNATIONAL
- Bone marrow extract as a growth supplement for human iliac apophyseal chondrocyte culture
- (2016) Vrisha Madhuri et al. INDIAN JOURNAL OF MEDICAL RESEARCH
- Quantitation of Key Tastants and Re-engineering the Taste of Parmesan Cheese
- (2016) Hedda Hillmann et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Discovery of kokumi peptide from yeast extract by LC-Q-TOF-MS/MS and sensomics approach
- (2015) Jianbin Liu et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide
- (2015) Jianbin Liu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Development of a novel method for hot-pressure extraction of protein from chicken bone and the effect of enzymatic hydrolysis on the extracts
- (2014) Xian-bing Dong et al. FOOD CHEMISTRY
- Aroma-active components of yeast extract pastes with a basic and characteristic meaty flavour
- (2013) Meili Lin et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- The mechanism of peptide bonds cleavage and volatile compounds generated from pentapeptide to heptapeptide via Maillard reaction
- (2012) Chao Yang et al. FOOD CHEMISTRY
- Impact of the N-Terminal Amino Acid on the Formation of Pyrazines from Peptides in Maillard Model Systems
- (2012) Fien Van Lancker et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Study of Maillard reaction products derived from aqueous model systems with different peptide chain lengths
- (2009) Ji-Sang Kim et al. FOOD CHEMISTRY
- Comparison of umami-taste active components in the pileus and stipe of pine-mushrooms (Tricholoma matsutake Sing.) of different grades
- (2009) In Hee Cho et al. FOOD CHEMISTRY
- A Series of Kokumi Peptides Impart the Long-Lasting Mouthfulness of Matured Gouda Cheese
- (2009) Simone Toelstede et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- The Peptide-catalyzed Maillard Reaction
- (2008) Leif Alexander Garbe et al. Annals of the New York Academy of Sciences
Become a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get StartedAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started