Baked red pepper (Capsicum annuum L.) powder flavor analysis and evaluation under different exogenous Maillard reaction treatment

A study on volatile metabolites screening by HS‐SPME‐GC‐MS and HS‐GC‐IMS for discrimination and characterization of white and yellowed rice

(2020) Xiaoxu Zhang et al.   CEREAL CHEMISTRY

Thermal stability and bioavailability of bioactive compounds after baking of bread enriched with different onion by-products

(2020) Jan Bedrníček et al.   FOOD CHEMISTRY

Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)

(2020) Shuai Ge et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Comparison of volatile trapping techniques for the comprehensive analysis of food flavourings by Gas Chromatography-Mass Spectrometry

(2020) Carmen Diez-Simon et al.   JOURNAL OF CHROMATOGRAPHY A

Characterization of the flavor compounds in wheat bran and biochemical conversion for application in food

(2020) Qian Li et al.   JOURNAL OF FOOD SCIENCE

Effect of Roasting on Flaxseed Oil Quality and Stability

(2020) Katarzyna Waszkowiak et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Conception of novel blue crab chitosan films crosslinked with different saccharides via the Maillard reaction with improved functional and biological properties

(2020) Marwa Hamdi et al.   CARBOHYDRATE POLYMERS

Acceleration of the Maillard reaction and achievement of product quality by high pressure pretreatment during black garlic processing

(2020) Fangwei Li et al.   FOOD CHEMISTRY

Elucidation of key odorants in Beninese Roselle (Hibiscus sabdariffa L.) infusions prepared by hot and cold brewing

(2020) Oscar Zannou et al.   FOOD RESEARCH INTERNATIONAL

Potential of resveratrol in mitigating advanced glycation end-products formed in baked milk and baked yogurt

(2020) Hang Yu et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking

(2020) Rafael Grassi de Alcântara et al.   FOOD CHEMISTRY

Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil

(2020) Kanchan Suri et al.   FOOD CHEMISTRY

Formation of 3-hydroxypyridines by lipid oxidation products in the presence of ammonia and ammonia-producing compounds

(2020) Francisco J. Hidalgo et al.   FOOD CHEMISTRY

A green triple-locked strategy based on volatile-compound imaging, chemometrics, and markers to discriminate winter honey and sapium honey using headspace gas chromatography-ion mobility spectrometry

(2019) Xinran Wang et al.   FOOD RESEARCH INTERNATIONAL

Fast determination of total aldehydes in rainwaters in the presence of interfering compounds

(2019) Sergii Sukharev et al.   Environmental Chemistry Letters

Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS

(2019) Jiahui Zhang et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of the volatile fraction, pungency and extractable color of different Italian Capsicum annuum cultivars designed for food industry

(2019) Martina Cirlini et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Comparison of fermentation behaviors and properties of raspberry wines by spontaneous and controlled alcoholic fermentations

(2019) Huamin Li et al.   FOOD RESEARCH INTERNATIONAL

Characterization and comparison of key aroma compounds in raw and dry porcini mushroom ( Boletus edulis ) by aroma extract dilution analysis, quantitation and aroma recombination experiments

(2018) Huiying Zhang et al.   FOOD CHEMISTRY

The effect of ultrasound-assisted vacuum drying on the drying rate and quality of red peppers

(2018) Zeynep Hazal Tekin et al.   JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY

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

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

In vitro Antimicrobial Activities and Mechanism of 1-Octen-3-ol against Food-related Bacteria and Pathogenic Fungi

(2017) Chuan Xiong et al.   Journal of Oleo Science

Evaluation of the extent of initial Maillard reaction during cooking some vegetables by direct measurement of the Amadori compounds

(2017) Jiahao Yu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Evaluation of the volatile compounds of fresh ripened Capsicum annuum and its spice pepper (dried red pepper flakes and isot )

(2017) Aziz Korkmaz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of high-intensity ultrasound on Maillard reaction in a model system of d -xylose and l -lysine

(2017) Hang Yu et al.   ULTRASONICS SONOCHEMISTRY

Isolation, identification, and formation conditions of a novel Maillard yellowish pigment, pyrrolothiazolate

(2015) Kyoko Noda et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

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

Structure of aldehyde cluster ions in the gas phase, according to data from ion mobility spectrometry and ab initio calculations

(2015) E. V. Lantsuzskaya et al.   Russian Journal of Physical Chemistry A

Characterization of the Aroma Signature of Styrian Pumpkin Seed Oil (Cucurbita pepo subsp. pepo var. Styriaca) by Molecular Sensory Science

(2013) Susan Poehlmann et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analysis of crab meat volatiles as possible spoilage indicators for blue crab (Callinectes sapidus) meat by gas chromatography–mass spectrometry

(2010) Paul J. Sarnoski et al.   FOOD CHEMISTRY