Effect of thermal treatment on aroma compound formation in yeast fermented pork hydrolysate supplemented with xylose and cysteine

Effect of pH, xylose content and heating temperature on colour and flavour compound formation of enzymatically hydrolysed pork trimmings

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Production and characterization of yeasts grown on media composed of spruce-derived sugars and protein hydrolysates from chicken by-products

(2020) David Lapeña et al.   Microbial Cell Factories

Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review

(2020) Majid Nooshkam et al.   FOOD RESEARCH INTERNATIONAL

Effect of lactic acid bacterial fermentation on amino acids and volatile compounds of pork trimmings hydrolysate

(2020) Xinzhi Li et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Whey protein isolate-low acyl gellan gum Maillard-based conjugates with tailored technological functionality and antioxidant activity

(2020) Majid Nooshkam et al.   INTERNATIONAL DAIRY JOURNAL

Effects of yeast fermentation on transforming the volatile compounds of unsalted pork hydrolysate

(2020) Xinzhi Li et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Low-quality animal by-product streams for the production of PHA-biopolymers: fats, fat/protein-emulsions and materials with high ash content as low-cost feedstocks

(2020) Victoria Saad et al.   BIOTECHNOLOGY LETTERS

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

(2020) Ana Rita Ribeiro de Araújo Cordeiro et al.   FOOD RESEARCH INTERNATIONAL

Color and flavor of flaxseed protein hydrolysates Maillard reaction products: effect of cysteine, initial pH, and thermal treatment

(2019) Chao-Kun Wei et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Characterization and Antioxidant Activity of Products Derived from Xylose–Bovine Casein Hydrolysate Maillard Reaction: Impact of Reaction Time

(2019) Kun Chen et al.   Foods

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

(2019) Vaikundamoorthy Ramalingam et al.   FOOD RESEARCH INTERNATIONAL

Comparative Assessment of Enzymatic Hydrolysis for Valorization of Different Protein-Rich Industrial Byproducts

(2018) David Lapeña et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of boiling, ultra-high temperature and high hydrostatic pressure on free amino acids, flavor characteristics and sensory profiles in Chinese rice wine

(2018) Yijin Yang et al.   FOOD CHEMISTRY

Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor

(2017) Changchun Cao et al.   FOOD RESEARCH INTERNATIONAL

Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms

(2017) Marianne N. Lund et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Oenological characteristics, amino acids and volatile profiles of Hongqu rice wines during pottery storage: Effects of high hydrostatic pressure processing

(2016) Yuting Tian et al.   FOOD CHEMISTRY

Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview

(2015) Dashmaa Dashdorj et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Aromatic effect of fat and oxidized fat on a meat-like model reaction system of cysteine and glucose

(2015) Zheng Yang et al.   FLAVOUR AND FRAGRANCE JOURNAL

Characterization of the Key Odorants in Light Aroma Type Chinese Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

(2014) Wenjun Gao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of the Key Aroma Compounds in Beef and Pork Vegetable Gravies a la Chef by Stable Isotope Dilution Assays and Aroma Recombination Experiments

(2011) Monika Christlbauer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of lard on the formation of volatiles from the Maillard reaction of cysteine with xylose

(2011) Yongxia Xu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Production of flavour-active methionol from methionine metabolism by yeasts in coconut cream

(2010) Yi-Xin Seow et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evolution of volatile compounds in papaya wine fermented with three Williopsis saturnus yeasts

(2010) Pin-Rou Lee et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY