Effect of thermal treatment on aroma generation from bovine bone marrow extract during enzymatic hydrolysis

Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment

(2018) Yunzi Feng et al.   FOOD CHEMISTRY

Flavour-active compounds in thermally treated yeast extracts

(2018) Aygul Alim et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Investigation of umami and kokumi taste-active components in bovine bone marrow extract produced during enzymatic hydrolysis and Maillard reaction

(2018) Xinru Xu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The effects of enzymatic hydrolysis degree of bovine bone marrow extract on flavor generation via the Maillard reaction

(2018) Xinru Xu et al.   Journal of Food Measurement and Characterization

Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systems

(2017) Li Hou et al.   FOOD CHEMISTRY

A novel method for beef bone protein extraction by lipase-pretreatment and its application in the Maillard reaction

(2016) Shiqing Song et al.   FOOD CHEMISTRY

Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system

(2016) Chanvorleak Phat et al.   FOOD CHEMISTRY

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

Changes of Flavor Compounds of Hydrolyzed Chicken Bone Extracts during Maillard Reaction

(2014) Hong-Mei Sun et al.   JOURNAL OF FOOD SCIENCE

Response Surface Methodology for Meat-like Odorants from Maillard Reaction with Glutathione I: the Optimization Analysis and the General Pathway Exploration

(2012) C. Yang et al.   JOURNAL OF FOOD SCIENCE

Effect of Maillard reaction products derived from the hydrolysate of mechanically deboned chicken residue on the antioxidant, textural and sensory properties of Cantonese sausages

(2010) Weizheng Sun et al.   MEAT SCIENCE

Bitter peptides and bitter taste receptors

(2009) K. Maehashi et al.   CELLULAR AND MOLECULAR LIFE SCIENCES

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

Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: Further insights into thermal degradation and cross-linking

(2009) Xiaohong Lan et al.   FOOD CHEMISTRY

Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems

(2007) E AJANDOUZ et al.   FOOD CHEMISTRY