The dual functions of flavor and antioxidant potential of porcine bone marrow extract (PBME)

Rapid and non-destructive prediction of methylxanthine and cocoa solid contents in dark chocolate by synchronous front-face fluorescence spectroscopy and PLSR

(2019) Jin Tan et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Analysis of volatile compounds and nutritional properties of enzymatic hydrolysate of protein from cod bone

(2018) Xiaoyi Tan et al.   FOOD CHEMISTRY

Optimization of lipase-catalyzed synthesis of β-sitostanol esters by response surface methodology

(2018) Neumara L.S. Hakalin et al.   FOOD CHEMISTRY

Antioxidant and anti-freezing peptides from salmon collagen hydrolysate prepared by bacterial extracellular protease

(2018) RiBang Wu et al.   FOOD CHEMISTRY

Enhancement of structural, functional and antioxidant properties of fish gelatin films using Maillard reactions

(2018) Hela Kchaou et al.   FOOD HYDROCOLLOIDS

Collagen fibril organization in chicken and porcine skeletal muscle perimysium under applied tension and compression

(2018) Melika Mohammadkhah et al.   Journal of the Mechanical Behavior of Biomedical Materials

Flavour-active compounds in thermally treated yeast extracts

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

The characterization of acid and pepsin soluble collagen from ovine bones (Ujumuqin sheep)

(2018) Ling-ling GAO et al.   Journal of Integrative Agriculture

Evaluation of Fourier transform infrared spectroscopy and multispectral imaging as means of estimating the microbiological spoilage of farmed sea bream

(2018) Lemonia-Christina Fengou et al.   FOOD MICROBIOLOGY

Optimisation of Pueraria isoflavonoids by response surface methodology using ultrasonic-assisted extraction

(2017) Ka H. Wong et al.   FOOD CHEMISTRY

Towards generation of bioactive peptides from meat industry waste proteins: Generation of peptides using commercial microbial proteases

(2016) Kate Ryder et al.   FOOD CHEMISTRY

Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review

(2016) Cindy J. Zhao et al.   FOOD RESEARCH INTERNATIONAL

Bioactive protein hydrolysates in the functional food ingredient industry: Overcoming current challenges

(2016) Tomas Lafarga et al.   FOOD REVIEWS INTERNATIONAL

Extraction and characterization of acid-soluble collagen from scales and skin of tilapia (Oreochromis niloticus)

(2016) Junde Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant peptides released from gastrointestinal digestion of “Stracchino” soft cheese: Characterization, in vitro intestinal protection and bioavailability

(2016) Giacomo Pepe et al.   Journal of Functional Foods

Antioxidant peptides from corn gluten meal: Orthogonal design evaluation

(2015) Cunshan Zhou et al.   FOOD CHEMISTRY

Effects of exopeptidase treatment on antihypertensive activity and taste attributes of enzymatic whey protein hydrolysates

(2015) Lennie K.Y. Cheung et al.   Journal of Functional Foods

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

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

Transglutaminase cross-linking effect on sensory characteristics and antioxidant activities of Maillard reaction products from soybean protein hydrolysates

(2012) Na Song et al.   FOOD CHEMISTRY

Evaluation of reducing power and radical scavenging activities of water and ethanol extracts from sumac (Rhus coriaria L.)

(2010) Ercan Bursal et al.   FOOD RESEARCH INTERNATIONAL

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