Comparison of the molecular properties and volatile compounds of Maillard reaction products derived from animal- and cereal-based protein hydrolysates

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

(2021) Ao Sun et al.   FOOD RESEARCH INTERNATIONAL

Food proteins from animals and plants: Differences in the nutritional and functional properties

(2021) Li Day et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Pyrazines: Synthesis and Industrial Application of these Valuable Flavor and Fragrance Compounds

(2020) Frederik B. Mortzfeld et al.   Biotechnology Journal

Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction

(2019) Jie Hong Chiang et al.   FOOD RESEARCH INTERNATIONAL

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

Effects of enzymatic hydrolysis treatments on the physicochemical properties of beef bone extract using endo- and exoproteases

(2018) J. H. Chiang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Static headspace analysis of odorants in commercial rice proteins

(2017) Jing Zhao et al.   FOOD CHEMISTRY

Influence of hydrolysis behaviour and microfluidisation on the functionality and structural properties of collagen hydrolysates

(2017) Yehui Zhang et al.   FOOD CHEMISTRY

Fish viscera protein hydrolysates: Production, potential applications and functional and bioactive properties

(2017) Oscar Villamil et al.   FOOD CHEMISTRY

Comparison of four extraction methods for analysis of volatile hop-derived aroma compounds in beer

(2017) Tobias M. Richter et al.   JOURNAL OF SEPARATION SCIENCE

The importance of food naturalness for consumers: Results of a systematic review

(2017) Sergio Román et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Browning Intensity and Taste Change Analysis of Chicken Protein-Sugar Maillard Reaction System with Antioxidants and Different Drying Processes

(2016) Xiaofang Zeng et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effects of Galactose Concentration on Characteristics of Angiotensin-I-Converting Enzyme Inhibitory Peptides Derived from Bovine Casein in Maillard Reaction

(2015) Lizhe Wang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases

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

Effect of substrate type on sensory characteristics and antioxidant capacity of sunflower Maillard reaction products

(2014) Eric Karangwa et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Development of a novel method for hot-pressure extraction of protein from chicken bone and the effect of enzymatic hydrolysis on the extracts

(2014) Xian-bing Dong et al.   FOOD CHEMISTRY

Changes of Flavor Compounds of Hydrolyzed Chicken Bone Extracts during Maillard Reaction

(2014) Hong-Mei Sun et al.   JOURNAL OF FOOD SCIENCE

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

Proteins from land plants – Potential resources for human nutrition and food security

(2013) Li Day   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Influence of enzymatic hydrolysis and enzyme type on the nutritional and antioxidant properties of pumpkin meal hydrolysates

(2013) Muhamyankaka Venuste et al.   Food & Function

Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review

(2012) M. Chalamaiah et al.   FOOD CHEMISTRY

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

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

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

Effect of xylose on the molecular and particle size distribution of peanut hydrolysate in Maillard reaction system

(2011) Guowan Su et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characterization of the Maillard Reaction of Enzyme-Hydrolyzed Wheat Protein Producing Meaty Aromas

(2010) Liping Sun et al.   Food and Bioprocess Technology

Optimization of enzymatic hydrolysis of Alaska pollock frame for preparing protein hydrolysates with low-bitterness

(2010) Hu Hou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enzymatic hydrolysis of poultry meal with endo- and exopeptidases

(2010) H. A. Nchienzia et al.   POULTRY SCIENCE

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

Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems

(2007) E AJANDOUZ et al.   FOOD CHEMISTRY