Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review

Potentially Harmful Maillard Reaction Products in Food and Herb Medicines

(2021) Ya-Li Li et al.   JOURNAL OF FOOD QUALITY

Fatty acids and volatile flavor compounds in commercial plant‐based burgers

(2021) Jiang He et al.   JOURNAL OF FOOD SCIENCE

Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography–ion mobility spectrometry (GC–IMS)

(2021) Fang Wang et al.   MEAT SCIENCE

The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions

(2021) Lei Li et al.   MOLECULES

Insights into formation, detection and removal of the beany flavor in soybean protein

(2021) Bei Wang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Physicochemical characteristics and fatty acid profile of beef in Northeastern Mexico: grazing vs feedlot systems

(2020) Yuridia Bautista-Martínez et al.   CyTA-Journal of Food

Basic taste characteristics of flavor material from cultured Takifugu obscurus by‐products

(2020) Ya Liao et al.   FLAVOUR AND FRAGRANCE JOURNAL

Evaluation of Flavor Improvement in Antarctic Krill Defluoridated Hydrolysate by Maillard Reaction Using Sensory Analysis, E-nose, and GC-MS

(2020) Di Zhang et al.   Journal of Aquatic Food Product Technology

Advances on the antioxidant peptides from edible plant sources

(2020) Fai-Chu Wong et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of ultrasound-assisted heating on aroma profile, peptide structure, peptide molecular weight, antioxidant activities and sensory characteristics of natural fish flavouring

(2020) F.B. Siewe et al.   ULTRASONICS SONOCHEMISTRY

Sulphur amino acids, muscle redox status and meat quality: More than building blocks – Invited review

(2020) Mario Estévez et al.   MEAT SCIENCE

Kokumi Taste Active Peptides Modulate Salt and Umami Taste

(2020) Mee-Ra Rhyu et al.   Nutrients

Changing diets and the transformation of the global food system

(2020) Sonja J. Vermeulen et al.   ANNALS OF THE NEW YORK ACADEMY OF SCIENCES

Effect of natural spices on precursor substances and volatile flavor compounds of boiled Wuding chicken during processing

(2020) Yuanrui Yu et al.   FLAVOUR AND FRAGRANCE JOURNAL

Exploring Consumers’ Purchase Intention of an Innovation of the Agri-Food Industry: A Case of Artificial Meat

(2020) You-Cheng Shen et al.   Foods

Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reaction

(2020) Huan Liu et al.   FOOD RESEARCH INTERNATIONAL

Variation of aroma components during frozen storage of cooked beef balls by SPME and SAFE coupled with GC‐O‐MS

(2020) Yuwei Sun et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Study of the mechanism of flavor compounds formed via taste-active peptides in bovine bone protein extract

(2020) Xinru Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical and functional properties of Maillard reaction products derived from cod (Gadus morhua L.) skin collagen peptides and xylose

(2020) Kangni Chen et al.   FOOD CHEMISTRY

Effects of phospholipids and reheating treatment on volatile compounds in phospholipid-xylose-cysteine reaction systems

(2020) Zheqi Zhang et al.   FOOD RESEARCH INTERNATIONAL

Plant-based and cell-based approaches to meat production

(2020) Natalie R. Rubio et al.   Nature Communications

An Overview on Cyclic Fatty Acids as Biomarkers of Quality and Authenticity in the Meat Sector

(2020) Veronica Lolli et al.   Foods

A volatilomics approach for off-line discrimination of minced beef and pork meat and their admixture using HS-SPME GC/MS in tandem with multivariate data analysis

(2019) Dimitrios E. Pavlidis et al.   MEAT SCIENCE

Mass spectrometry-based metabolomics of volatiles as a new tool for understanding aroma and flavour chemistry in processed food products

(2019) Carmen Diez-Simon et al.   Metabolomics

Quantitative issues related to the headspace-SPME-GC/MS analysis of volatile compounds in wines: The case of Maresco sparkling wine

(2019) Maria Tufariello et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Improving the Flavor and Oxidation Resistance of Processed Sunflower Seeds with Maillard Peptides

(2019) Huining Chen et al.   Food and Bioprocess Technology

Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

(2019) Rubén Domínguez et al.   Food Analytical Methods

Analysis of volatile compounds in pork from four different pig breeds using headspace solid‐phase micro‐extraction/gas chromatography–mass spectrometry

(2019) Guoshun Chen et al.   Food Science & Nutrition

Bioavailability of bioactive peptides derived from food proteins across the intestinal epithelial membrane: A review

(2019) Qingbiao Xu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds

(2019) Yu Fu et al.   FOOD RESEARCH INTERNATIONAL

DEBARYOMYCES HANSENII METABOLISM OF SULFUR AMINO ACIDS AS PRECURSORS OF VOLATILE SULFUR COMPOUNDS OF INTEREST IN MEAT PRODUCTS

(2019) Laura Perea-Sanz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analysis of Tomato Carotenoids: Comparing Extraction and Chromatographic Methods

(2019) Michael P. Dzakovich et al.   JOURNAL OF AOAC INTERNATIONAL

Effects of ultrasonic treatment on Maillard reaction and product characteristics of enzymatic hydrolysate derived from mussel meat

(2019) Zhou Yong Dong et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effect of thermal treatment on aroma generation from bovine bone marrow extract during enzymatic hydrolysis

(2019) Nabila Begum et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork

(2019) Hoa Van Ba et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Physicochemical and sensory variables of Maillard reaction products obtained from Takifugu obscurus muscle hydrolysates

(2019) Wenli Wang et al.   FOOD CHEMISTRY

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

Effect of amino acids and their derivatives on meat quality of finishing pigs

(2019) Xianyong Ma et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Flavour precursor peptide from an enzymatic beef hydrolysate Maillard reaction-II: Mechanism of the synthesis of flavour compounds from a sulphur-containing peptide through a Maillard reaction

(2019) Tingting Zou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A Study on the Arable Land Demand for Food Security in China

(2019) Chen et al.   Sustainability

Meat quality, fatty acids, volatile compounds, and antioxidant properties of lambs fed pasture versus mixed diet

(2019) Yulong Luo et al.   Food Science & Nutrition

Comparison of Differential Flavor Metabolites in Meat of Lubei White Goat, Jining Gray Goat and Boer Goat

(2019) Weiting Wang et al.   Metabolites

Maillard reaction products derived from food protein-derived peptides: insights into flavor and bioactivity

(2019) Yu Fu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Modification of gelatin hydrolysates from grass carp (Ctenopharyngodon idellus) scales by Maillard reaction: Antioxidant activity and volatile compounds

(2019) Kangni Chen et al.   FOOD CHEMISTRY

Novel Taste-Enhancing 4-Amino-2-methyl-5-heteroalkypyrimidines Formed from Thiamine by Maillard-Type Reactions

(2019) Laura Brehm et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aqueous Preparation of Maillard Reaction Intermediate from Glutathione and Xylose and its Volatile Formation During Thermal Treatment

(2019) Fuli Sun et al.   JOURNAL OF FOOD SCIENCE

Determinants of real-life behavioural interventions to stimulate more plant-based and less animal-based diets: A systematic review

(2019) Danny Taufik et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Progresses on processing methods of umami substances: A review

(2019) Yonggan Zhao et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of Different Enzymatic Hydrolyses of Mutton Tallow on the Aroma Characteristics of the Maillard Reaction of Xylose–Cysteine Based on GC‐MS, E‐Nose, and Statistical Analysis

(2019) Xueping Ma et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Characterization of initial reaction intermediates in heated model systems of glucose, glutathione, and aliphatic aldehydes

(2019) Tianze Wang et al.   FOOD CHEMISTRY

Aromatic effects of immobilized enzymatic oxidation of chicken fat on flaxseed (Linum usitatissimum L.) derived Maillard reaction products

(2019) Chao-Kun Wei et al.   FOOD CHEMISTRY

Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure–taste relationship

(2019) Yu Fu et al.   FOOD CHEMISTRY

Gas chromatography in combination with fast high-resolution time-of-flight mass spectrometry: Technical overview and perspectives for data visualization

(2019) Thomas M. Gröger et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Safety considerations on food protein-derived bioactive peptides

(2019) Ling Liu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Exploration of collagen recovered from animal by-products as a precursor of bioactive peptides: Successes and challenges

(2018) Yu Fu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Investigating the optimum conditions for minimized 3-chloropropane-1,2-diol esters content and improved sensory attributes during savory beef flavor preparation

(2018) Qingqing Chai et al.   FOOD CHEMISTRY

Formation mechanism of aroma compounds in a glutathione-glucose reaction with fat or oxidized fat

(2018) Jian Zhao et al.   FOOD CHEMISTRY

Volatile sulfur compounds in tropical fruits

(2018) Robert J. Cannon et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Discovery of Amadori-Type Conjugates in a Peptide Maillard Reaction and Their Corresponding Influence on the Formation of Pyrazines

(2018) Tingting Zou et al.   JOURNAL OF FOOD SCIENCE

Improving the lipid profile of ready-to-cook meat products by addition of omega-3 microcapsules: effect on oxidation and sensory analysis

(2018) Trinidad Pérez-Palacios et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate

(2018) Xiao Chen et al.   MOLECULES

Heating and cysteine effect on physicochemical and flavor properties of soybean peptide Maillard reaction products

(2018) Zuoyong Zhang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Investigation of Low Molecular Weight Peptides (

(2018) Ruiyin Zhou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Conjugation of soybean protein isolate with xylose/fructose through wet-heating Maillard reaction

(2018) Lu-Hui Wang et al.   Journal of Food Measurement and Characterization

Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS

(2018) Wenjiang Dong et al.   FOOD CHEMISTRY

The umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by Maillard reaction and the analysis of peptide (EP) Maillard products

(2018) Jianan Zhang et al.   FOOD RESEARCH INTERNATIONAL

Kinetics of Maillard reaction in a chicken meat model system using a multiresponses modeling approach

(2018) W. Chansataporn et al.   INTERNATIONAL JOURNAL OF CHEMICAL KINETICS

Identification and characterization of flavor precursor peptide from beef enzymatic hydrolysate by Maillard reaction

(2018) Le Kang et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Insights into the Chemistry of Non-Enzymatic Browning Reactions in Different Ribose-Amino Acid Model Systems

(2018) Daniel Hemmler et al.   Scientific Reports

Comparative Analysis of the Gut Microbial Composition and Meat Flavor of Two Chicken Breeds in Different Rearing Patterns

(2018) Jing Sun et al.   Biomed Research International

The effects of enzymatic hydrolysis degree of bovine bone marrow extract on flavor generation via the Maillard reaction

(2018) Xinru Xu et al.   Journal of Food Measurement and Characterization

Hydrothermal liquefaction of protein-containing biomass: study of model compounds for Maillard reactions

(2018) Y. Fan et al.   Biomass Conversion and Biorefinery

Contributions of temperature and l-cysteine on the physicochemical properties and sensory characteristics of rapeseed flavor enhancer obtained from the rapeseed peptide and d-xylose Maillard reaction system

(2018) Shudong He et al.   INDUSTRIAL CROPS AND PRODUCTS

Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees

(2018) Mónica Bueno et al.   FOOD CHEMISTRY

Optimization of processing technology using response surface methodology and physicochemical properties of roasted sweet potato

(2018) Feina Hou et al.   FOOD CHEMISTRY

Tallow Beef Flavor: Effect of Processing Conditions and Ingredients on 3-Chloropropane-1, 2-Diol Esters Generation, and Sensory Characteristics

(2017) Qingqing Chai et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systems

(2017) Li Hou et al.   FOOD CHEMISTRY

Effect of ultrasound pretreatment and Maillard reaction on structure and antioxidant properties of ultrafiltrated smooth-hound viscera proteins-sucrose conjugates

(2017) Ola Abdelhedi 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

Controlled glycation of milk proteins and peptides: Functional properties

(2017) James A. O'Mahony et al.   INTERNATIONAL DAIRY JOURNAL

Sensory Characteristics of Maillard Reaction Products Obtained from Sunflower Protein Hydrolysates and Different Sugar Types

(2017) Eric Karangwa et al.   International Journal of Food Engineering

Antioxidant activities of chicken bone peptide fractions and their Maillard reaction products: Effects of different molecular weight distributions

(2017) Xiaohua Nie et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction

(2017) Chao-Zhi Zhu et al.   JOURNAL OF FOOD SCIENCE

Effect of marbling and chilled ageing on meat-quality traits, volatile compounds and sensory characteristics of beef longissimus dorsi muscle

(2017) Hoa Van Ba et al.   Animal Production Science

Controlled formation of flavor compounds by preparation and application of Maillard reaction intermediate (MRI) derived from xylose and phenylalanine

(2017) Heping Cui et al.   RSC Advances

Sensory Characteristics of Maillard Reaction Products Obtained from Sunflower Protein Hydrolysates and Different Sugar Types

(2017) Eric Karangwa et al.   International Journal of Food Engineering

Volatile compounds in meat and meat products

(2017) Monika KOSOWSKA et al.   Food Science and Technology

Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system

(2016) Chanvorleak Phat et al.   FOOD CHEMISTRY

Effect of Fatty Acids Profile with Thermal Oxidation of Chicken Fat on Characteristic Aroma of Chicken Flavors Assessed by Gas Chromatography-Mass Spectrometry and Descriptive Sensory Analysis

(2016) Yunwei Niu et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Antioxidant Activities of Chicken Peptide-Maillard Reaction Products (CP-MRPS) Derived from Chicken Peptides andd-Glucose System

(2016) Weidong Bai et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Contribution of crosslinking products in the flavour enhancer processing: the new concept of Maillard peptide in sensory characteristics of Maillard reaction systems

(2016) Eric Karangwa et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Change regularity of the characteristics of Maillard reaction products derived from xylose and Chinese shrimp waste hydrolysates

(2016) Luyun Cai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lipid self-assembled structures for reactivity control in food

(2016) L. Sagalowicz et al.   PHILOSOPHICAL TRANSACTIONS OF THE ROYAL SOCIETY A-MATHEMATICAL PHYSICAL AND ENGINEERING SCIENCES

Meat analogues: Health promising sustainable meat substitutes

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

Studies on the Formation of Maillard and Caramelization Products from Glucosamine Incubated at 37 °C

(2015) Yuliya Hrynets et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of Free Amino Acids, Oligopeptides, and Polypeptides on the Formation of Pyrazines in Maillard Model Systems

(2015) Gustavo Luis Leonardo Scalone et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Flavor Properties from Fish (Collichthys niveatus) Through Enzymatic Hydrolysis and the Maillard Reaction

(2015) Qiaoling Zhao et al.   Journal of Aquatic Food Product Technology

Discovery of kokumi peptide from yeast extract by LC-Q-TOF-MS/MS and sensomics approach

(2015) Jianbin Liu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Meat flavor precursors and factors influencing flavor precursors—A systematic review

(2015) Muhammad Issa Khan et al.   MEAT SCIENCE

Challenges and prospects for consumer acceptance of cultured meat

(2015) Wim Verbeke et al.   Journal of Integrative Agriculture

Aroma compounds in Japanese sweet rice wine (Mirin) screened by aroma extract dilution analysis (AEDA)

(2014) Shu Kaneko et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Contribution to the aroma characteristics of mutton process flavor from oxidized suet evaluated by descriptive sensory analysis, gas chromatography, and electronic nose through partial least squares regression

(2014) Honglei Tian et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Temperature and cysteine addition effect on formation of sunflower hydrolysate Maillard reaction products and corresponding influence on sensory characteristics assessed by partial least square regression

(2014) Karangwa Eric et al.   FOOD RESEARCH INTERNATIONAL

Formation and Reduction of Furan in Maillard Reaction Model Systems Consisting of Various Sugars/Amino Acids/Furan Precursors

(2014) Heera Cho et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sensory aroma characteristics of alcalase hydrolyzed rice bran protein concentrate as affected by spray drying and sugar addition

(2014) Supeeraya Arsa et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Consumer preference, behavior and perception about meat and meat products: An overview

(2014) Maria Font-i-Furnols et al.   MEAT SCIENCE

Genome-scale metabolic model for Lactococcus lactis MG1363 and its application to the analysis of flavor formation

(2013) Nicolas A. L. Flahaut et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Flavour Chemistry of Chicken Meat: A Review

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

Formation mechanism of volatile and non-volatile compounds in peptide–xylose Maillard reaction

(2013) Qianqian Xu 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

Odor Modification in Salmon Hydrolysates Using the Maillard Reaction

(2013) Christelle Kouakou et al.   Journal of Aquatic Food Product Technology

Effect of enzymatic hydrolysis with subsequent mild thermal oxidation of tallow on precursor formation and sensory profiles of beef flavours assessed by partial least squares regression

(2013) Shiqing Song et al.   MEAT SCIENCE

Transglutaminase cross-linking effect on sensory characteristics and antioxidant activities of Maillard reaction products from soybean protein hydrolysates

(2012) Na Song et al.   FOOD CHEMISTRY

Impact of the N-Terminal Amino Acid on the Formation of Pyrazines from Peptides in Maillard Model Systems

(2012) Fien Van Lancker et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inhibiting the color formation by gradient temperature-elevating Maillard reaction of soybean peptide-xylose system based on interaction of l-cysteine and Amadori compounds

(2012) M.G. Huang et al.   JOURNAL OF PEPTIDE SCIENCE

Chemical Modifications of Peptides and Their Impact on Food Properties

(2011) Fien Van Lancker et al.   CHEMICAL REVIEWS

Umami taste characteristics of water extract of Doenjang, a Korean soybean paste: Low-molecular acidic peptides may be a possible clue to the taste

(2011) Mee-Ra Rhyu et al.   FOOD CHEMISTRY

Effects of enzymatic modification of wheat protein on the formation of pyrazines and other volatile components in the Maillard reaction

(2011) Sang Eon Lee et al.   FOOD CHEMISTRY

Formation of Pyrazines in Maillard Model Systems of Lysine-Containing Dipeptides

(2010) Fien Van Lancker et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Contribution of sulfur-containing compounds to the colour-inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysates

(2010) Meigui Huang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of Maillard reaction products derived from the hydrolysate of mechanically deboned chicken residue on the antioxidant, textural and sensory properties of Cantonese sausages

(2010) Weizheng Sun et al.   MEAT SCIENCE

Generation of meat-like flavourings from enzymatic hydrolysates of proteins from Brassica sp.

(2009) Xingfeng Guo et al.   FOOD CHEMISTRY

Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: Further insights into thermal degradation and cross-linking

(2009) Xiaohong Lan et al.   FOOD CHEMISTRY

Kinetic Modeling of the Generation of 2- and 3-Methylbutanal in a Heated Extract of Beef Liver§

(2009) Dimitrios P. Balagiannis et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Involvement of the Calcium-sensing Receptor in Human Taste Perception

(2009) Takeaki Ohsu et al.   JOURNAL OF BIOLOGICAL CHEMISTRY

Effect of the feeding system on intramuscular fatty acids and conjugated linoleic acid isomers of beef cattle, with emphasis on their nutritional value and discriminatory ability

(2008) Cristina P.M. Alfaia et al.   FOOD CHEMISTRY

Identification of 5-Hydroxy-3-mercapto-2-pentanone in the Maillard Reaction of Thiamine, Cysteine, and Xylose

(2008) Christoph Cerny et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of Whey Protein Isolate (WPI)−Dextran Conjugates in Aqueous Solutions

(2008) Dan Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Water-soluble precursors of beef flavour: I. Effect of diet and breed

(2007) G. Koutsidis et al.   MEAT SCIENCE

Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. II: Meat stability and flavour

(2007) H.E. Warren et al.   MEAT SCIENCE