Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate

A study of the tyramine/glucose Maillard reaction: Variables, characterization, cytotoxicity and preliminary application

(2018) Wei Jiang et al.   FOOD CHEMISTRY

Antioxidant activity and sensory characteristics of Maillard reaction products derived from different peptide fractions of soybean meal hydrolysate

(2018) Min Yu et al.   FOOD CHEMISTRY

Volatile markers of cholesterol thermal changes

(2017) Dorota Derewiaka et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Sensory Characteristics and Volatile Components of Dry Dog Foods Manufactured with Sorghum Fractions

(2017) Brizio Di Donfrancesco et al.   MOLECULES

Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced

(2016) Jean-Xavier Guinard et al.   APPETITE

Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system

(2016) Chanvorleak Phat et al.   FOOD CHEMISTRY

Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods

(2016) Cécile Rannou et al.   FOOD RESEARCH INTERNATIONAL

Contribution of crosslinking products in the flavour enhancer processing: the new concept of Maillard peptide in sensory characteristics of Maillard reaction systems

(2016) Eric Karangwa et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Validation of a headspace trap gas chromatography and mass spectrometry method for the quantitative analysis of volatile compounds from degraded rapeseed oil

(2016) Lilia Sghaier et al.   JOURNAL OF SEPARATION SCIENCE

Effect of addition of green coffee extract and nanoencapsulated chlorogenic acids on aroma of different food products

(2016) Grażyna Budryn et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Temperature and cysteine addition effect on formation of sunflower hydrolysate Maillard reaction products and corresponding influence on sensory characteristics assessed by partial least square regression

(2014) Karangwa Eric et al.   FOOD RESEARCH INTERNATIONAL

Flavor-Enhancing Properties of Mushrooms in Meat-Based Dishes in Which Sodium Has Been Reduced and Meat Has Been Partially Substituted with Mushrooms

(2014) A. Myrdal Miller et al.   JOURNAL OF FOOD SCIENCE

Characterization of Volatile Components and Odor-active Compounds in the Oil of Edible Mushroom Boletopsis leucomelas

(2014) Sota Nosaka et al.   Journal of Oleo Science

Characteristic Odorants from Bailingu Oyster Mushroom (Pleurotus eryngii var. tuoliensis) and Summer Oyster Mushroom (Pleurotus cystidiosus)

(2014) Atsushi Usami et al.   Journal of Oleo Science

Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat

(2013) Maria Dermiki et al.   FOOD CHEMISTRY

Non-volatile taste components of several cultivated mushrooms

(2013) Wen Li et al.   FOOD CHEMISTRY

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

ClavariaMushrooms and Extracts: Investigation on Valuable Components and Antioxidant Properties

(2013) Senka Vidović et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Comparation sensory characteristic, non-volatile compounds, volatile compounds and antioxidant activity of MRPs by novel gradient temperature-elevating and traditional isothermal methods

(2013) Meigui Huang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Recent developments on umami ingredients of edible mushrooms – A review

(2013) Yin Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Demonstration of Antioxidant and Anti-inflammatory Bioactivities from Sugar–Amino Acid Maillard Reaction Products

(2012) David D. Kitts et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms

(2012) Pavel Kalač   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characterization of antioxidant and anti-inflammatory activities of bioactive fractions recovered from a glucose−lysine Maillard reaction model system

(2012) Xiu-Min Chen et al.   MOLECULAR AND CELLULAR BIOCHEMISTRY

Effect of substrate ratios and temperatures on development of Maillard reaction and antioxidant activity of silver carp (Hypophthalmichthys molitrix) protein hydrolysate-glucose system

(2011) Juan You et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antioxidant and Anti-Inflammatory Activities of Maillard Reaction Products Isolated from Sugar–Amino Acid Model Systems

(2011) Xiu-Min Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatiles from the Maillard reaction of L-ascorbic acid with L-glutamic acid/L-aspartic acid at different reaction times and temperatures

(2011) Zhi-Wei Tan et al.   Asia-Pacific Journal of Chemical Engineering

Toxicity and carcinogenicity of furan in human diet

(2010) Nadiya Bakhiya et al.   ARCHIVES OF TOXICOLOGY

Sensory Characteristics and Antioxidant Activities of Maillard Reaction Products from Soy Protein Hydrolysates with Different Molecular Weight Distribution

(2010) Ping Liu et al.   Food and Bioprocess Technology

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

Contribution of sulfur-containing compounds to the colour-inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysates

(2010) Meigui Huang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Analysing sensory panel performance in a proficiency test using the PanelCheck software

(2009) Oliver Tomic et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms

(2007) Frédéric Mestdagh et al.   FOOD CHEMISTRY