Effects of thermal processing on the flavor molecules of goat by-product hydrolysates

Use of random forest methodology to link aroma profiles to volatile compounds: Application to enzymatic hydrolysis of Atlantic salmon (Salmo salar) by-products combined with Maillard reactions

(2020) Mireille Cardinal et al.   FOOD RESEARCH INTERNATIONAL

The potential role of secondary metabolites in modulating the flavor and taste of the meat

(2019) Vaikundamoorthy Ramalingam et al.   FOOD RESEARCH INTERNATIONAL

Flavour precursor peptide from an enzymatic beef hydrolysate Maillard reaction-II: Mechanism of the synthesis of flavour compounds from a sulphur-containing peptide through a Maillard reaction

(2019) Tingting Zou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Aromatic effects of immobilized enzymatic oxidation of chicken fat on flaxseed (Linum usitatissimum L.) derived Maillard reaction products

(2019) Chao-Kun Wei et al.   FOOD CHEMISTRY

Advances in umami taste and aroma of edible mushrooms

(2019) Li-bin Sun et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Generation of bioactive peptides during food processing

(2018) Fidel Toldrá et al.   FOOD CHEMISTRY

High hydrostatic pressure treatments enhance volatile components of pre-germinated brown rice revealed by aromatic fingerprinting based on HS-SPME/GC–MS and chemometric methods

(2017) Qiang Xia et al.   FOOD RESEARCH INTERNATIONAL

Sensory acceptance evaluation of a new food flavoring produced by microencapsulation of a mussel ( Perna perna ) protein hydrolysate

(2017) Nirse Ruscheinsky Breternitz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Potential use of goat viscera to obtain protein hydrolysates

(2017) Angela Lima Menêses de Queiroz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC–MS and partial least squares regression

(2017) Shiqing Song et al.   MEAT SCIENCE

Meat flavour in pork and beef – From animal to meal

(2017) Margit D. Aaslyng et al.   MEAT SCIENCE

Functional protein hydrolysate from goat by-products: Optimization and characterization studies

(2017) Angela Lima Menêses de Queiroz et al.   Food Bioscience

Combined biocatalytic conversion of smooth hound viscera: Protein hydrolysates elaboration and assessment of their antioxidant, anti-ACE and antibacterial activities

(2016) Ola Abdelhedi et al.   FOOD RESEARCH INTERNATIONAL

Production of seafood flavour formulations from enzymatic hydrolysates of fish by-products

(2016) I. Peinado et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional and bioactive properties of fish protein hydolysates and peptides: A comprehensive review

(2016) N.R.A. Halim et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2015) Muhammad Issa Khan et al.   MEAT SCIENCE

Bioactive peptides generated from meat industry by-products

(2014) Leticia Mora et al.   FOOD RESEARCH INTERNATIONAL

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

Volatiles and Water- and Fat-Soluble Precursors of Saanen Goat and Cross Suffolk Lamb Flavour

(2013) Marta Madruga et al.   MOLECULES

Microbiological and nutritional quality of “buchada caprina”, an edible goat meat by-product

(2013) Angela Lima Menêses de Queiroz et al.   SMALL RUMINANT RESEARCH

Biological activities and potential health benefits of bioactive peptides derived from marine organisms

(2012) Dai-Hung Ngo et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Determination of some water-soluble aroma precursors in goat meat and their enrolment on flavour profile of goat meat

(2010) M.S. Madruga et al.   FOOD CHEMISTRY

The taste of sugars

(2008) Stuart A. McCaughey   NEUROSCIENCE AND BIOBEHAVIORAL REVIEWS

Water-soluble precursors of beef flavour: I. Effect of diet and breed

(2007) G. Koutsidis et al.   MEAT SCIENCE