Effects of cooking methods on the Maillard reaction products, digestibility, and mineral bioaccessibility of Pacific oysters (Crassostrea gigas)

Effect of domestic cooking methods on protein digestibility and mineral bioaccessibility of wild harvested adult edible insects

(2019) Faith A. Manditsera et al.   FOOD RESEARCH INTERNATIONAL

Amino acid composition and digestibility of Pacific oyster (Crassostrea gigas) proteins isolated from different parts

(2019) Suisui Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioaccessibility of Ca, Cu, Fe, Mg, Zn, and crude protein in beef, pork and chicken after thermal processing

(2018) Eveline A. Menezes et al.   FOOD CHEMISTRY

Effect of different cooking conditions on the profiles of Maillard reaction products and nutrient composition of hairtail ( Thichiurus lepturus ) fillets

(2018) Wilson P. Semedo Tavares et al.   FOOD RESEARCH INTERNATIONAL

Protein oxidation and proteolysis during roasting and in vitro digestion of fish (Acipenser gueldenstaedtii )

(2018) Lyulin Hu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Influence of cooking methods on protein modification and in vitro digestibility of hairtail ( Thichiurus lepturus ) fillets

(2018) Wilson P. Semedo Tavares et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of roasting on physico-chemical properties, antioxidant capacity, and oxidative stability of wheat germ oil

(2018) Yanping Zou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Digestibility of glycated milk proteins and the peptidomics of their in vitro digests

(2018) Di Zhao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

In vitro protein digestibility of pork products is affected by the method of processing

(2017) Li Li et al.   FOOD RESEARCH INTERNATIONAL

Proteomic study of the effect of different cooking methods on protein oxidation in fish fillets

(2017) Lyulin Hu et al.   RSC Advances

Influence of home cooking conditions on Maillard reaction products in beef

(2016) Aurea Juliana Bombo Trevisan et al.   FOOD CHEMISTRY

Advanced glycation End-products (AGEs): an emerging concern for processed food industries

(2015) Chetan Sharma et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Use of in vitro digestion method and theoretical calculations to evaluate the bioaccessibility of Al, Cd, Fe and Zn in lettuce and cole by inductively coupled plasma mass spectrometry

(2015) Emanueli do Nascimento da Silva et al.   MICROCHEMICAL JOURNAL

Effect of Cooking on in Vitro Digestion of Pork Proteins: A Peptidomic Perspective

(2014) Siying Wen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Meat Cooking, and of Ingested Amount, on Protein Digestion Speed and Entry of Residual Proteins into the Colon: A Study in Minipigs

(2013) Marie-Laure Bax et al.   PLoS One

Oxidation of sarcoplasmic proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility

(2011) Weizheng Sun et al.   MEAT SCIENCE

Effect of heat treatment on protein oxidation in pig meat

(2011) S. Traore et al.   MEAT SCIENCE

Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolic-rich materials

(2010) Rui Ganhão et al.   FOOD CHEMISTRY

Maillard reaction products profile and intake from Spanish typical dishes

(2010) Cristina Delgado-Andrade et al.   FOOD RESEARCH INTERNATIONAL

Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality

(2010) Ph. Gatellier et al.   MEAT SCIENCE

Use of meat fluorescence emission as a marker of oxidation promoted by cooking

(2009) Ph. Gatellier et al.   MEAT SCIENCE

Intake of Maillard reaction products reduces iron bioavailability in male adolescents

(2009) Marta Mesías García et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Analysis of glycative products in sauces and sauce-treated foods

(2008) Pei-chun Chao et al.   FOOD CHEMISTRY

Effect of thermal treatment on the enzymatic hydrolysis of chicken proteins

(2008) Chun Cui et al.   Innovative Food Science & Emerging Technologies

Effect of Meat Cooking on Physicochemical State and in Vitro Digestibility of Myofibrillar Proteins

(2008) Veronique Santé-Lhoutellier et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY