Effect of different drying methods on free amino acid and flavor nucleotides of scallop (patinopecten yessoensis) adductor muscle

Effects of drying temperature on umami taste and aroma profiles of mushrooms ( Suillus granulatus )

(2022) Zhenshan Hou et al.   JOURNAL OF FOOD SCIENCE

Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS

(2022) Li Liang et al.   FOOD CHEMISTRY

Short-term rearing in brackish water regulates the taste-related metabolites of abdomen muscle for adult male Eriocheir sinensis

(2021) Long Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Carotenoids content and lipid nutritional quality variation in tissues of male and female polymorphic (golden and brown) noble scallops Chlamys nobilis

(2021) Tan Karsoon et al.   AQUACULTURE

Effects of different drying methods on the quality and nonvolatile taste compounds of black carp

(2021) Haiyuan Huang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Extraction and analysis of free amino acids and 5′-nucleotides, the key contributors to the umami taste of seaweed

(2021) Tanja C.W. Moerdijk-Poortvliet et al.   FOOD CHEMISTRY

Microwave freeze‐drying of button mushroom ( Agaricus bisporus ) based on non‐volatile taste components by controlling microwave power density

(2021) Xu Duan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of hot air gradient drying on quality and appearance of beef jerky

(2021) Shuo Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dynamics of heat transfer and moisture in beef jerky during hot air drying

(2021) Shuo Shi et al.   MEAT SCIENCE

Direct qualitative and quantitative determination methodology for massive screening of DON in wheat flour based on multi-molecular infrared spectroscopy (MM-IR) with 2T-2DCOS

(2021) Fei-Li Li et al.   TALANTA

Direct authentication and composition quantitation of red wines based on Tri-step infrared spectroscopy and multivariate data fusion

(2021) Song Wang et al.   FOOD CHEMISTRY

Effect of different thermal processing methods on water-soluble taste substances of tilapia fillets

(2021) Rui Li et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Chronic Taurine Administration Induces Muscle Weakness in Aged and Castrated C57Bl/6J Mice

(2020) Adan Dagnino-Acosta et al.   BIOPHYSICAL JOURNAL

Free radicals derived from γ-radiolysis of water and AAPH thermolysis mediate oxidative crosslinking of eGFP involving Tyr-Tyr and Tyr-Cys bonds: the fluorescence of the protein is conserved only towards peroxyl radicals

(2020) Ricardo A. Zamora et al.   FREE RADICAL BIOLOGY AND MEDICINE

Meat texture, muscle histochemistry and protein composition of Eriocheir sinensis with different size traits

(2020) Long Zhang et al.   FOOD CHEMISTRY

Characterization and evaluation of umami taste: A review

(2020) Wenli Wang et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Effects of microwave time on quality of grass carp fillets processed through microwave combined with hot‐air drying

(2020) Jiaying Qin et al.   Food Science & Nutrition

Brackish water improves the taste quality in meat of adult male Eriocheir sinensis during the postharvest temporary rearing

(2020) Long Zhang et al.   FOOD CHEMISTRY

Review on low‐temperature heat pump drying applications in food industry: Cooling with dehumidification drying method

(2020) T. G. G. Uthpala et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Comparison of seed fatty and amino acids in edamame dried using two oven‐drying methods and mature soybeans

(2020) Guo‐Liang Jiang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Evaluation of physicochemical properties, amino acid profile and bioactivities of edible Bird's nest hydrolysate as affected by drying methods

(2020) Jing Yi Gan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Umami-enhancing effect of typical kokumi-active γ-glutamyl peptides evaluated via sensory analysis and molecular modeling approaches

(2020) Juan Yang et al.   FOOD CHEMISTRY

A Survey on Canonical Correlation Analysis

(2020) Xinghao Yang et al.   IEEE TRANSACTIONS ON KNOWLEDGE AND DATA ENGINEERING

Seasonal variation of proximate composition and lipid nutritional value of two species of scallops ( Chlamys farreri and Patinopecten yessoensis )

(2019) Zi‐Xuan Wu et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Mechanism of antioxidant action of natural phenolics on scallop (Argopecten irradians) adductor muscle during drying process

(2019) Hong-Kai Xie et al.   FOOD CHEMISTRY

Effects of sodium alginate‐based coating pretreatment on drying characteristics and quality of heat pump dried scallop adductors

(2019) Qilong Shi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Identification of important odorants derived from phosphatidylethanolamine species in steamed male Eriocheir sinensis hepatopancreas in model systems

(2019) Na Wu et al.   FOOD CHEMISTRY

Characterization and antioxidant activity of short linear glucan–lysine nanoparticles prepared by Maillard reaction

(2019) Qianzhu Lin et al.   FOOD HYDROCOLLOIDS

Research on the changes of water‐soluble flavor substances in grass carp during steaming

(2019) Wenxian Yang et al.   JOURNAL OF FOOD BIOCHEMISTRY

Sensory nutrition: The role of taste in the reviews of commercial food products

(2019) Danielle R. Reed et al.   PHYSIOLOGY & BEHAVIOR

Rapid discrimination of Chinese dry-cured hams based on Tri-step infrared spectroscopy and computer vision technology

(2019) Danni Zhang et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Effect of heat extraction on water‐soluble taste substances in processing products of chilled large yellow croaker ( Pseudosciaena crocea )

(2019) Fen Zhou et al.   Food Science & Nutrition

Kinetics of Whey Protein Glycation Using Dextran and the Dry-Heating Method

(2019) Na Li et al.   Foods

The Crystal Structure of Gurmarin, a Sweet Taste–Suppressing Protein: Identification of the Amino Acid Residues Essential for Inhibition

(2018) Maud Sigoillot et al.   CHEMICAL SENSES

Investigation of umami and kokumi taste-active components in bovine bone marrow extract produced during enzymatic hydrolysis and Maillard reaction

(2018) Xinru Xu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Study on changes in the quality of grass carp in the process of postmortem

(2018) Hongli Wang et al.   JOURNAL OF FOOD BIOCHEMISTRY

Refractance window drying of fruits and vegetables: A Review

(2018) Deepika Shende et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A rapid analytical and quantitative evaluation of formaldehyde in squid based on Tri-step IR and partial least squares (PLS)

(2017) Dong-Chen Gu et al.   FOOD CHEMISTRY

Species identification of dried scallop adductor muscle ( yao zhu ) products sold on the market

(2017) Jing Wen et al.   FOOD CONTROL

Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate

(2017) Yan Kong et al.   FOOD RESEARCH INTERNATIONAL

Protein oxidation involved in Cys-Tyr post-translational modification

(2017) Susan E. Hromada et al.   JOURNAL OF INORGANIC BIOCHEMISTRY

Taste attractiveness of free amino acids and their physicochemical and biological properties (as exemplified by fishes)

(2016) A. O. Kasumyan   JOURNAL OF EVOLUTIONARY BIOCHEMISTRY AND PHYSIOLOGY

Seasonal variations in free amino acids, nucleotide-related compounds, and fatty acids and meat yield of the coconut crab Birgus latro

(2015) Taku Sato et al.   FISHERIES SCIENCE

Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets

(2015) Yun Deng et al.   FOOD CHEMISTRY

Effect of Controlled Freezing-Point Vacuum Drying on Color and Flavor ofMuraenesox cinereusFillets

(2015) Jia Li et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Thermodynamics of the enantiomers of amino acid and monosaccharide binding to fullerenol used as an artificial sweet taste receptor model

(2013) Wen-Rui Dong et al.   FOOD CHEMISTRY

Isolation and identification of flavour peptides from Puffer fish (Takifugu obscurus) muscle using an electronic tongue and MALDI-TOF/TOF MS/MS

(2012) Mei-Xiu Zhang et al.   FOOD CHEMISTRY

Effects of retort conditions on ATP-related compounds in pouched fish muscle

(2007) Takashi Kuda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY