Assessment the flavor of soybean meal hydrolyzed with Alcalase enzyme under different hydrolysis conditions by E-nose, E-tongue and HS-SPME-GC–MS

Dietary diversity affects feeding behaviour of suckling piglets

(2018) Anouschka Middelkoop et al.   APPLIED ANIMAL BEHAVIOUR SCIENCE

Enzymatic hydrolysis of flaxseed ( Linum usitatissimum L.) protein and sensory characterization of Maillard reaction products

(2018) Chao-Kun Wei et al.   FOOD CHEMISTRY

Comparison of flavour qualities of mushrooms ( Flammulina velutipes ) packed with different packaging materials

(2017) Fang Donglu et al.   FOOD CHEMISTRY

Evaluation of the synergism among volatile compounds in Oolong tea infusion by odour threshold with sensory analysis and E-nose

(2017) JianCai Zhu et al.   FOOD CHEMISTRY

Small Peptides Isolated from Enzymatic Hydrolyzate of Fermented Soybean Meal Promote Endothelium-Independent Vasorelaxation and ACE Inhibition

(2017) Zhengquan Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Flavor improvement of fermented soy sauce by extrusion as soybean meal pretreatment

(2017) Dongliang Zhang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Detection of Lung Cancer and EGFR Mutation by Electronic Nose System

(2017) Dekel Shlomi et al.   Journal of Thoracic Oncology

Effects of Bacillus fermentation on the protein microstructure and anti-nutritional factors of soybean meal

(2017) L. Zheng et al.   LETTERS IN APPLIED MICROBIOLOGY

Preparation of walnut oil microcapsules employing soybean protein isolate and maltodextrin with enhanced oxidation stability of walnut oil

(2017) Dan Zhou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A novel antioxidant peptide derived from wheat germ prevents high glucose-induced oxidative stress in vascular smooth muscle cells in vitro

(2017) Siyuan Chen et al.   Food & Function

pH-stat vs. free-fall pH techniques in the enzymatic hydrolysis of whey proteins

(2016) Ayoa Fernández et al.   FOOD CHEMISTRY

Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME–GC–MS and electronic nose

(2016) Wenjian Yang et al.   FOOD CHEMISTRY

Electronic noses for food quality: A review

(2015) Amy Loutfi et al.   JOURNAL OF FOOD ENGINEERING

Evaluation of volatile profile of Sichuan dongcai, a traditional salted vegetable, by SPME–GC–MS and E-nose

(2015) Yingzheng Yao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enzymatic treatment of soy protein isolates: effects on the potential allergenicity, technofunctionality, and sensory properties

(2015) Pia Meinlschmidt et al.   Food Science & Nutrition

A review on the use of essential oils for postharvest decay control and maintenance of fruit quality during storage

(2014) Dharini Sivakumar et al.   CROP PROTECTION

Taking your breath away: metabolomics breathes life in to personalized medicine

(2014) Nicholas J.W. Rattray et al.   TRENDS IN BIOTECHNOLOGY

Effect of pretreatment on enzymatic hydrolysis of bovine collagen and formation of ACE-inhibitory peptides

(2013) Yuhao Zhang et al.   FOOD CHEMISTRY

Geographical origin identification of propolis using GC–MS and electronic nose combined with principal component analysis

(2013) H. Cheng et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of sea bream (Sparus aurata) shelf life using an optoelectronic nose

(2012) Patricia Zaragozá et al.   FOOD CHEMISTRY

Electronic Tongue Coupled with Physicochemical Analysis for the Recognition of Orange Beverages

(2012) Miao Liu et al.   JOURNAL OF FOOD QUALITY

Pulp volatiles measured by an electronic nose are related to harvest season, TSS concentration and TSS/TA ratio among 39 peaches and nectarines

(2012) Mingshen Su et al.   SCIENTIA HORTICULTURAE

A Kinetic Study on Sesame Cake Protein Hydrolysis by Alcalase

(2010) Elçin Demirhan et al.   JOURNAL OF FOOD SCIENCE

Gas Chromatography/Olfactometry and Electronic Nose Analyses of Retronasal Aroma of Espresso and Correlation with Sensory Evaluation by an Artificial Neural Network

(2010) Tomomi Michishita et al.   JOURNAL OF FOOD SCIENCE