Quality properties and formation of α-dicarbonyl compounds in abalone muscle (Haliotis discus) as affected by tenderization and baking processes

Interaction of free arginine and guanidine with glucose under thermal processing conditions and formation of Amadori-derived imidazolones

(2017) Yuchen Zhu et al.   FOOD CHEMISTRY

Promotion effect of sulfite on deoxyosones and 4-methylimidazole in caramel model system

(2017) Xian-Bing Xu et al.   FOOD CHEMISTRY

Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system

(2016) Tolgahan Kocadağlı et al.   FOOD CHEMISTRY

Effect of alkalization on the Maillard reaction products formed in cocoa during roasting

(2016) Neslihan Göncüoğlu Taş et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical Properties of Dough and Steamed Bread Made from Regular and Whole Wheat Flour

(2016) Yi-Tien Chen et al.   International Journal of Food Engineering

Effect of Sodium Chloride on α-Dicarbonyl Compound and 5-Hydroxymethyl-2-furfural Formations from Glucose under Caramelization Conditions: A Multiresponse Kinetic Modeling Approach

(2016) Tolgahan Kocadağlı et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of an autochthonous starter culture on the production of a traditional dry fermented sausage from Chaco (Argentina) at a small-scale facility

(2016) Noelia Z. Palavecino Prpich et al.   MEAT SCIENCE

Physicochemical Properties of Dough and Steamed Bread Made from Regular and Whole Wheat Flour

(2016) Yi-Tien Chen et al.   International Journal of Food Engineering

Dicarbonyl stress in cell and tissue dysfunction contributing to ageing and disease

(2015) Naila Rabbani et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

Cathepsin L is an immune-related protein in Pacific abalone (Haliotis discus hannai) – Purification and characterization

(2015) Jian-Dong Shen et al.   FISH & SHELLFISH IMMUNOLOGY

Effect of high-pressure short-time processing on the physicochemical properties of abalone (Haliotis discus hannai) during refrigerated storage

(2014) Yeon-Ji Jo et al.   Innovative Food Science & Emerging Technologies

Effects of Rigor Status during High-Pressure Processing on the Physical Qualities of Farm-Raised Abalone (Haliotis rufescens)

(2014) Brianna H. Hughes et al.   JOURNAL OF FOOD SCIENCE

Expression characterization and activity analysis of a cathepsin B from Pacific abalone Haliotis discus hannai

(2013) Reng Qiu et al.   FISH & SHELLFISH IMMUNOLOGY

High hydrostatic pressure and thermal treatments for ready-to-eat wine-marinated shrimp: An evaluation of microbiological and physicochemical qualities

(2013) Junjie Yi et al.   Innovative Food Science & Emerging Technologies

Fragmentation Pathways during Maillard-Induced Carbohydrate Degradation

(2013) Mareen Smuda et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analysis of Sugar Degradation Products with α-Dicarbonyl Structure in Carbonated Soft Drinks by UHPLC-DAD-MS/MS

(2013) Sabrina Gensberger et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Why is Abalone So Chewy? Structural Characterization and Relationship to Textural Attributes

(2013) Sofia Kihlman Øiseth et al.   JOURNAL OF SHELLFISH RESEARCH

Degradation of Glucose: Reinvestigation of Reactive α-Dicarbonyl Compounds†

(2009) Jenny Gobert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs

(2009) J.M. Broncano et al.   MEAT SCIENCE

α-Dicarbonyl Compounds-Key Intermediates for the Formation of Carbohydrate-based Melanoidins

(2008) Lothar W. Kroh et al.   Annals of the New York Academy of Sciences

On-line dynamic HS-SPME for monitoring endogenous aroma compounds released during the baking of a model cake

(2008) Barbara Rega et al.   FOOD CHEMISTRY

Thermal effects on chicken and salmon muscles: Tenderness, cook loss, area shrinkage, collagen solubility and microstructure

(2007) Fanbin Kong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of fermented silver carp sausages inoculated with mixed starter culture

(2007) Yongjin Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY