Proline-glucose Amadori compounds: Aqueous preparation, characterization and saltiness enhancement

Interaction of (−)-Epigallocatechin Gallate and Deoxyosones Blocking the Subsequent Maillard Reaction and Improving the Yield of N-(1-Deoxy-d-xylulos-1-yl)alanine

(2020) Junhe Yu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Investigation of thermo-chemical properties of mechanochemically generated glucose–histidine Maillard reaction mixtures

(2020) Haoran Xing et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Establishment of new assessment method for the synergistic effect between umami peptides and monosodium glutamate using electronic tongue

(2019) Yali Dang et al.   FOOD RESEARCH INTERNATIONAL

N-(1-Deoxy-d-xylulos-1-yl)-glutathione: A Maillard Reaction Intermediate Predominating in Aqueous Glutathione-Xylose Systems by Simultaneous Dehydration-Reaction

(2019) Wei Tang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses

(2019) Eric Dugat-Bony et al.   FOOD RESEARCH INTERNATIONAL

Food-Grade Synthesis of Maillard-Type Taste Enhancers Using Natural Deep Eutectic Solvents (NADES)

(2018) et al.   MOLECULES

Synergistic Effect of a Thermal Reaction and Vacuum Dehydration on Improving Xylose–Phenylalanine Conversion to N-(1-Deoxy-d-xylulos-1-yl)-phenylalanine during an Aqueous Maillard Reaction

(2018) Heping Cui et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aldosterone concentrations in saliva reflect the duration and severity of depressive episode in a sex dependent manner

(2017) V. Segeda et al.   JOURNAL OF PSYCHIATRIC RESEARCH

Comparison of a descriptive analysis and instrumental measurements (electronic nose and electronic tongue) for the sensory profiling of Korean fermented soybean paste (doenjang )

(2017) Hee Yeon Jung et al.   JOURNAL OF SENSORY STUDIES

Amadori products formation in emulsified systems

(2016) Antonio Dario Troise et al.   FOOD CHEMISTRY

Effect of partial substitution of sodium with potassium chloride in the fermenting brine on organoleptic characteristics and bioactive molecules occurrence in table olives debittered using Spanish and Castelvetrano methods

(2016) Roberto Ambra et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Electronic Tongue as an Objective Evaluation Method for Taste Profile of Pomegranate Juice in Comparison with Sensory Panel and Chemical Analysis

(2015) O. Benjamin et al.   Food Analytical Methods

Oil and tastant concentrations affect saltiness and bitterness perception of oil-in-water emulsions

(2015) Damir D. Torrico et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Electronic tongue-based discrimination of Korean rice wines (makgeolli) including prediction of sensory evaluation and instrumental measurements

(2013) Bo-Sik Kang et al.   FOOD CHEMISTRY

Heterogeneous salt distribution in hot snacks enhances saltiness without loss of acceptability

(2013) M. Emorine 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

Saltiness potentiation in white bread by substituting sodium chloride with a fermented soy ingredient

(2013) Luis A. Jimenez-Maroto et al.   JOURNAL OF CEREAL SCIENCE

Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization

(2012) Paula Varela et al.   FOOD RESEARCH INTERNATIONAL

Spray Drying for the Production of Nutraceutical Ingredients—A Review

(2011) Ramesh Murugesan et al.   Food and Bioprocess Technology

Discovery of Salt Taste Enhancing Arginyl Dipeptides in Protein Digests and Fermented Fish Sauces by Means of a Sensomics Approach

(2011) Alexander Schindler et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The good taste of peptides

(2011) Piero A. Temussi   JOURNAL OF PEPTIDE SCIENCE

Mineral composition of Italian salami and effect of NaCl partial replacement on compositional, physico-chemical and sensory parameters

(2010) Emanuela Zanardi et al.   MEAT SCIENCE

Taste mixture interactions: Suppression, additivity, and the predominance of sweetness

(2010) Barry G. Green et al.   PHYSIOLOGY & BEHAVIOR

Salt intakes around the world: implications for public health

(2009) I. J Brown et al.   INTERNATIONAL JOURNAL OF EPIDEMIOLOGY

Effect of Maillard Reacted Peptides on Human Salt Taste and the Amiloride-Insensitive Salt Taste Receptor (TRPV1t)

(2008) Tadayoshi Katsumata et al.   CHEMICAL SENSES

A proposed numerical–experimental method for drying kinetics in a spray dryer

(2008) Omid Reza Roustapour et al.   JOURNAL OF FOOD ENGINEERING

Electrospray positive ionization tandem mass spectrometry of Amadori compounds

(2007) Jun Wang et al.   JOURNAL OF MASS SPECTROMETRY