Sensory attribute and antioxidant capacity of Maillard reaction products from enzymatic hydrolysate of bovine bone marrow extract

Volatile compounds and antioxidant properties of pickled and dried mustard as influenced by different cooking methods

(2019) Qing Shen et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

(2019) Nabila Begum et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Enzymatic hydrolysis of flaxseed ( Linum usitatissimum L.) protein and sensory characterization of Maillard reaction products

(2018) Chao-Kun Wei et al.   FOOD CHEMISTRY

Process optimization and anti-oxidative activity of peanut meal Maillard reaction products

(2018) Zeng Qinzhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Isolation and Evaluation of Bioactive Protein and Peptide from Domestic Animals’ Bone Marrow

(2018) Parhat Rozi et al.   MOLECULES

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

Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate

(2017) Yan Kong et al.   FOOD RESEARCH INTERNATIONAL

DJ-1 family Maillard deglycases prevent acrylamide formation

(2016) Gilbert Richarme et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

Production of bioactive peptide hydrolysates from deer, sheep and pig plasma using plant and fungal protease preparations

(2015) Clara S.F. Bah 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

Purification and identification of Angiotensin-I Converting Enzyme (ACE) inhibitory peptide from lizard fish (Saurida elongata) hydrolysate

(2015) Shanguang Wu et al.   Journal of Functional Foods

Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system

(2013) Karangwa Eric et al.   FOOD RESEARCH INTERNATIONAL

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

Antioxidant Activity and Phenolic Compositions of Lentil (Lens culinaris var. Morton) Extract and Its Fractions

(2011) Yanping Zou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sensory Characteristics and Antioxidant Activities of Maillard Reaction Products from Soy Protein Hydrolysates with Different Molecular Weight Distribution

(2010) Ping Liu et al.   Food and Bioprocess Technology

Biological activities of Maillard reaction products (MRPs) in a sugar–amino acid model system

(2010) In Guk Hwang et al.   FOOD CHEMISTRY