Seafood flavourings characterization as prepared from the enzymatic hydrolysis of Undaria pinnatifida sporophyll by-product

Seafood-like flavour obtained from the enzymatic hydrolysis of the protein by-products of seaweed (Gracilaria sp.)

(2014) Natta Laohakunjit et al.   FOOD CHEMISTRY

Effect of Flavourzyme on proteolysis, antioxidant capacity and sensory attributes of Chinese sausage

(2014) Li Feng et al.   MEAT SCIENCE

Evaluation of the Volatile Composition and Sensory Properties of Five Species of Microalgae

(2013) Jim Van Durme et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Functional properties of gelation-like protein hydrolysates from scallop (Patinopecten yessoensis) male gonad

(2012) Wen-Gang Jin et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS

(2012) Guowan Su et al.   FOOD CHEMISTRY

Fucoxanthin content and antioxidant properties of Undaria pinnatifida

(2012) Adah Fung et al.   FOOD CHEMISTRY

Optimisation of hydrolysis of purple sea urchin (Strongylocentrotus nudus) gonad by response surface methodology and evaluation of in vitro antioxidant activity of the hydrolysate

(2012) Dayong Zhou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Physicochemical and Flavor Characteristics of Flavoring Agent from Mungbean Protein Hydrolyzed by Bromelain

(2011) Chanikan Sonklin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of characteristic aroma-active compounds in steamed mangrove crab (Scylla serrata)

(2010) Hui-Zi Yu et al.   FOOD RESEARCH INTERNATIONAL

Optimization of the Enzymatic Hydrolysis of Mussel Meat

(2009) Vanessa M. Silva et al.   JOURNAL OF FOOD SCIENCE