Influence of proteolytic enzyme treatment on the changes in volatile compounds and odors of beef longissimus dorsi

Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose

(2020) Jie Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterizing the effect of free amino acids and volatile compounds on excessive bitterness and sourness in defective dry-cured ham

(2020) Chang-Yu Zhou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of main post-translational modifications occurring in naturally generated peptides during the ripening of Spanish dry-cured ham

(2020) Chengliang Li et al.   FOOD CHEMISTRY

Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds

(2019) Yu Fu et al.   FOOD RESEARCH INTERNATIONAL

Interplay between Residual Protease Activity in Commercial Lactases and the Subsequent Digestibility of β-Casein in a Model System

(2019) Di Zhao et al.   MOLECULES

Label-free proteomics reveals the mechanism of bitterness and adhesiveness in Jinhua ham

(2019) Chang-Yu Zhou et al.   FOOD CHEMISTRY

Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure–taste relationship

(2019) Yu Fu et al.   FOOD CHEMISTRY

Peptidomic Investigation of the Interplay between Enzymatic Tenderization and the Digestibility of Beef Semimembranosus Proteins

(2019) Di Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective

(2018) Zuhaib F. Bhat et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham

(2018) C. Pérez-Santaescolástica et al.   FOOD RESEARCH INTERNATIONAL

Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain

(2018) Kathrine Bak et al.   MOLECULES

Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile

(2018) C. Pérez-Santaescolástica et al.   FOOD RESEARCH INTERNATIONAL

Structural characterization of a tetrapeptide from Sesame flavor-type Baijiu and its interactions with aroma compounds

(2018) Mingquan Huang et al.   FOOD RESEARCH INTERNATIONAL

Effect of trypsin treatments on the structure and binding capacity of volatile compounds of myosin

(2017) Tong Lv et al.   FOOD CHEMISTRY

Effect of Storage on Lactase-Treated β-Casein and β-Lactoglobulin with Respect to Bitter Peptide Formation and Subsequent in Vitro Digestibility

(2017) Di Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The ability of peptide extracts obtained at different dry cured ham ripening stages to bind aroma compounds

(2016) Isadora Martínez-Arellano et al.   FOOD CHEMISTRY

Effect of pH on the interaction of volatile compounds with the myofibrillar proteins of duck meat

(2016) Q. L. Yang et al.   POULTRY SCIENCE

Meat flavor precursors and factors influencing flavor precursors—A systematic review

(2015) Muhammad Issa Khan et al.   MEAT SCIENCE

Exogenous Proteases for Meat Tenderization

(2013) Alaa A. Bekhit et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Chemical Modifications of Peptides and Their Impact on Food Properties

(2011) Fien Van Lancker et al.   CHEMICAL REVIEWS

Application of exogenous enzymes to beef muscle of high and low-connective tissue

(2010) G.A. Sullivan et al.   MEAT SCIENCE

Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization

(2010) Elisabeth Huff Lonergan et al.   MEAT SCIENCE

Tenderness – An enzymatic view

(2009) Caroline M. Kemp et al.   MEAT SCIENCE

Relationship between sensory attributes and volatile compounds qualifying dry-cured hams

(2008) Diego L. García-González et al.   MEAT SCIENCE

Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning

(2007) G. Koutsidis et al.   MEAT SCIENCE

Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles

(2007) A.J. Stetzer et al.   MEAT SCIENCE