Thiamine as a new ingredient for obtaining textured soy protein with meat odor

Chickpea ( Cicer arietinum L.) protein as a prospective plant‐based ingredient: a review

(2021) Fatma Boukid   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

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

Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products

(2019) Michele Eliza Cortazzo Menis-Henrique et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: Effects of extrusion temperature and sunflower oil content

(2019) Michele Eliza Cortazzo Menis-Henrique et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A review: Modified agricultural by-products for the development and fortification of food products and nutraceuticals

(2017) Wee Ting Lai et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases

(2015) Aijun Yang et al.   Food Science & Nutrition

Pre-extrusion aromatization of a soy protein isolate using volatile compounds and flavor enhancers: Effects on physical characteristics, volatile retention and sensory characteristics of extrudates

(2014) Talita Maira Goss Milani et al.   FOOD RESEARCH INTERNATIONAL

Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour

(2013) Camila De Barros Mesquita et al.   Food Science and Technology

Effect of extrusion conditions on the structural properties of corn extrudates enriched with dehydrated vegetables

(2013) G.I. Bisharat et al.   FOOD RESEARCH INTERNATIONAL

Study To Elucidate Formation Pathways of Selected Roast-Smelling Odorants upon Extrusion Cooking

(2013) Tomas Davidek et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability

(2013) Michele Eliza Cortazzo Menis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Development of Aromas in Ruminant Meat

(2013) Virginia Resconi et al.   MOLECULES

Off-Flavor Precursors in Soy Protein Isolate and Novel Strategies for their Removal

(2013) Srinivasan Damodaran et al.   Annual Review of Food Science and Technology

The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates

(2012) Ana C. Conti-Silva et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Flavor chemistry of 2-methyl-3-furanthiol, an intense meaty aroma compound

(2012) Wenping Tang et al.   Journal of Sulfur Chemistry

Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs

(2010) M.A. Asgar et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties

(2010) Lin Chen et al.   FOOD HYDROCOLLOIDS

Physical and Processing Characteristics of Extrudates Made from Starch andd-Limonene Mixtures

(2010) Sri Yuliani et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Contribution of beef base to aroma characteristics of beeflike process flavour assessed by descriptive sensory analysis and gas chromatography olfactometry and partial least squares regression

(2010) Shiqing Song et al.   JOURNAL OF CHROMATOGRAPHY A

Effects of extrusion conditions on system parameters and physical properties of a chickpea flour-based snack

(2009) X. Meng et al.   FOOD RESEARCH INTERNATIONAL