Flavor and Metabolite Profiles of Meat, Meat Substitutes, and Traditional Plant-Based High-Protein Food Products Available in Australia

Effect of tempe fermentation by three different strains of Rhizopus oligosporus on nutritional characteristics of faba beans

(2020) Katarzyna Polanowska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A new style of fermented tofu by Lactobacillus casei combined with salt coagulant

(2020) Yan Wang et al.   3 Biotech

Characterization and evaluation of umami taste: A review

(2020) Wenli Wang et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Umami as an ‘Alimentary’ Taste. A New Perspective on Taste Classification

(2019) Isabella Hartley et al.   Nutrients

Proteomic study of bioactive peptides from tempe

(2019) Badrut Tamam et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

BIOPEP-UWM Database of Bioactive Peptides: Current Opportunities

(2019) Minkiewicz et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Volatile and non-volatile metabolite changes in 140-day stored vacuum packaged chilled beef and potential shelf life markers

(2019) Damian Frank et al.   MEAT SCIENCE

Biocatalytic Synthesis of γ-glutamyl-L-leucine, a Kokumi-Imparting Dipeptide, by Bacillus licheniformis γ-Glutamyltranspeptidase

(2018) Yen-Chung Lee et al.   FOOD BIOTECHNOLOGY

Analysis of Umami Taste Compounds in a Fermented Corn Sauce by Means of Sensory-Guided Fractionation

(2018) Joséphine Charve et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aroma characteristics of lupin and soybean after germination and effect of fermentation on lupin aroma

(2018) Kornelia T. Kaczmarska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enhancing vitamin B 12 in lupin tempeh by in situ fortification

(2018) Judith C.M. Wolkers – Rooijackers et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Meat consumption, health, and the environment

(2018) H. Charles J. Godfray et al.   SCIENCE

Effects of pulses and microalgal proteins on quality traits of beef patties

(2018) Tihana Žugčić et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Comparison of Four Extraction Methods, SPME, DHS, SAFE, Versus SDE, for the Analysis of Flavor Compounds in Natto

(2017) Ye Liu et al.   Food Analytical Methods

Effect of Germination and Fermentation on Carbohydrate Composition of Australian Sweet Lupin and Soybean Seeds and Flours

(2017) Kornelia T. Kaczmarska et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of marbling on volatile generation, oral breakdown and in mouth flavor release of grilled beef

(2017) Damian Frank et al.   MEAT SCIENCE

Hypoxanthine enhances the cured meat taste

(2016) Sayaka Ichimura et al.   ANIMAL SCIENCE JOURNAL

BIOPEP database of sensory peptides and amino acids

(2016) Anna Iwaniak et al.   FOOD RESEARCH INTERNATIONAL

Impact of Brassica and Lucerne Finishing Feeds and Intramuscular Fat on Lamb Eating Quality and Flavor. A Cross-Cultural Study Using Chinese and Non-Chinese Australian Consumers

(2016) Damian Frank et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sensory and Flavor Chemistry Characteristics of Australian Beef: Influence of Intramuscular Fat, Feed, and Breed

(2016) Damian Frank et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Novel Umami Ingredients: Umami Peptides and Their Taste

(2016) Yin Zhang et al.   JOURNAL OF FOOD SCIENCE

Consumer Acceptability of Intramuscular Fat

(2016) Damian Frank et al.   Korean Journal for Food Science of Animal Resources

An integrated sensory, consumer and olfactometry study evaluating the effects of rearing system and diet on flavour characteristics of Australian lamb

(2016) Damian Frank et al.   Animal Production Science

Meat analogues: Health promising sustainable meat substitutes

(2015) Pavan Kumar et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Lipid-derived aldehyde degradation under thermal conditions

(2015) Rosario Zamora et al.   FOOD CHEMISTRY

Taste of Water-Soluble Extracts Obtained from Over-Fermented Tempe

(2015) Rahayu Utami et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Consuming Beef vs. Soy Protein Has Little Effect on Appetite, Satiety, and Food Intake in Healthy Adults

(2015) Steve M Douglas et al.   JOURNAL OF NUTRITION

Umami the Fifth Basic Taste: History of Studies on Receptor Mechanisms and Role as a Food Flavor

(2015) Kenzo Kurihara   Biomed Research International

Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases

(2015) Aijun Yang et al.   Food Science & Nutrition

The role of red and processed meat in colorectal cancer development: a perspective

(2014) Marije Oostindjer et al.   MEAT SCIENCE

Flavour Chemistry of Chicken Meat: A Review

(2013) Dinesh D. Jayasena et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Sheepmeat Flavor and the Effect of Different Feeding Systems: A Review

(2013) Peter J. Watkins et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated

(2010) Sabrina Schindler et al.   MEAT SCIENCE