Evaluation of Flavor Improvement in Antarctic Krill Defluoridated Hydrolysate by Maillard Reaction Using Sensory Analysis, E-nose, and GC-MS

The Protective Effect of Antarctic Krill Oil on Cognitive Function by Inhibiting Oxidative Stress in the Brain of Senescence-Accelerated Prone Mouse Strain 8 (SAMP8) Mice

(2018) Qian Li et al.   JOURNAL OF FOOD SCIENCE

Odor profiles of hepatopancreas and gonad of Eriocheir sinensis by sensory analysis, electronic nose, and GC–MS analysis

(2016) Na Wu et al.   FISHERIES SCIENCE

Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium macrocarpon Ait.) Using Gas Chromatography–Olfactometry (GC-O) and Odor Activity Value (OAV)

(2016) JianCai Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Change regularity of the characteristics of Maillard reaction products derived from xylose and Chinese shrimp waste hydrolysates

(2016) Luyun Cai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The efficient hemostatic effect of Antarctic krill chitosan is related to its hydration property

(2015) Shuai Wu et al.   CARBOHYDRATE POLYMERS

Optimization and evaluation of a novel technique for hydrolyzing Antarctic krill (Euphausia superba) proteins

(2015) Ling-zhao Wang et al.   FOOD AND BIOPRODUCTS PROCESSING

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

Evaluation of volatile profile of Sichuan dongcai, a traditional salted vegetable, by SPME–GC–MS and E-nose

(2015) Yingzheng Yao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Preparation and characterization of novel nanocarriers containing krill oil for food application

(2015) Jiajin Zhu et al.   Journal of Functional Foods

Effect of substrate type on sensory characteristics and antioxidant capacity of sunflower Maillard reaction products

(2014) Eric Karangwa et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

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

Bioactive Compounds and Sensory Quality of Black and White Mulberries Grown in Spain

(2013) Ángel Calín-Sánchez et al.   PLANT FOODS FOR HUMAN NUTRITION

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

Characterization of antioxidant activity and volatile compounds of Maillard reaction products derived from different peptide fractions of peanut hydrolysate

(2011) Guowan Su et al.   FOOD RESEARCH INTERNATIONAL

Impacts of Glutathione Maillard Reaction Products on Sensory Characteristics and Consumer Acceptability of Beef Soup

(2010) J.H. Hong et al.   JOURNAL OF FOOD SCIENCE

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

(2009) Anupam Giri et al.   FOOD CHEMISTRY

Volatile compounds of Cantonese sausage released at different stages of processing and storage

(2009) Weizheng Sun et al.   FOOD CHEMISTRY

Application of the electronic nose to the identification of different milk flavorings

(2009) Bei Wang et al.   FOOD RESEARCH INTERNATIONAL

Amino Acid and Mineral Composition of Protein and Other Components and Their Recovery Yields from Whole Antarctic Krill (Euphausia superba) Using Isoelectric Solubilization/Precipitation

(2009) Y.-C. Chen et al.   JOURNAL OF FOOD SCIENCE

A re-appraisal of the total biomass and annual production of Antarctic krill

(2008) A. Atkinson et al.   DEEP-SEA RESEARCH PART I-OCEANOGRAPHIC RESEARCH PAPERS

Investigation into the production of 2-Pentylfuran byAspergillus fumigatusand other respiratory pathogensin vitroand human breath samples

(2008) Mona Syhre et al.   MEDICAL MYCOLOGY