Combined ultrasound and heat pretreatment improve the enzymatic hydrolysis of clam (Aloididae aloidi) and the flavor of hydrolysates

Potential of innovative pre-treatment technologies for the revalorisation of residual materials from the chicken industry through enzymatic hydrolysis

(2020) P. Paulsen Thoresen et al.   Innovative Food Science & Emerging Technologies

Proteolysis and Its Control Using Protease Inhibitors in Fish and Fish Products: A Review

(2018) Avtar Singh et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

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

Flavored-functional protein hydrolysates from enzymatic hydrolysis of dried squid by-products: Effect of drying method

(2018) Pattraporn Sukkhown et al.   FOOD HYDROCOLLOIDS

Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots

(2018) Man Zhang et al.   FOOD RESEARCH INTERNATIONAL

Effects of different heating methods on the contents of nucleotides and related compounds in minced Pacific white shrimp and Antarctic krill

(2018) Ruijuan Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of ultrasonic pretreatment on whey protein hydrolysis by alcalase: Thermodynamic parameters, physicochemical properties and bioactivities

(2018) Qiongying Wu et al.   PROCESS BIOCHEMISTRY

Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef

(2018) Yunhe Zou et al.   ULTRASONICS SONOCHEMISTRY

Effects of ultrasound pre-treatment on the structure of β-conglycinin and glycinin and the antioxidant activity of their hydrolysates

(2017) Yuting Wang et al.   FOOD CHEMISTRY

Effects of ultrasound treatment on physicochemical and emulsifying properties of whey proteins pre- and post-thermal aggregation

(2017) Xue Shen et al.   FOOD HYDROCOLLOIDS

Comparative Evaluation of Key Aroma-Active Compounds in Raw and Cooked Red Mullet (Mullus barbatus) by Aroma Extract Dilution Analysis

(2017) Pelin Salum et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Heat and/or ultrasound pretreatments motivated enzymolysis of corn gluten meal: Hydrolysis kinetics and protein structure

(2017) Cunshan Zhou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification

(2017) Da-cheng Kang et al.   ULTRASONICS SONOCHEMISTRY

Improving the hydrolysis efficiency of soy sauce residue using ultrasonic probe-assisted enzymolysis technology

(2017) Xiangrong Chen et al.   ULTRASONICS SONOCHEMISTRY

Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review

(2017) Farid Chemat et al.   ULTRASONICS SONOCHEMISTRY

Effect of fermentation on the peptide content, phenolics and antioxidant activity of defatted wheat germ

(2017) Fengru Liu et al.   Food Bioscience

Preparation of gluten free bread enriched with green mussel (Perna canaliculus) protein hydrolysates and characterization of peptides responsible for mussel flavour

(2016) M. Vijaykrishnaraj et al.   FOOD CHEMISTRY

Heat-pretreatment and enzymolysis behavior of the lotus seed protein

(2016) A-Dan Pan et al.   FOOD CHEMISTRY

The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins

(2016) Jonathan O'Sullivan et al.   FOOD HYDROCOLLOIDS

Production of seafood flavour formulations from enzymatic hydrolysates of fish by-products

(2016) I. Peinado et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview

(2015) Dashmaa Dashdorj et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

Effects of thermal, microwave, and ultrasound pretreatments on antioxidative capacity of enzymatic milk protein concentrate hydrolysates

(2015) Hankie Uluko et al.   Journal of Functional Foods

Marine protein hydrolysates: their present and future perspectives in food chemistry – a review

(2015) M. Vijaykrishnaraj et al.   RSC Advances

Seafood-like flavour obtained from the enzymatic hydrolysis of the protein by-products of seaweed (Gracilaria sp.)

(2014) Natta Laohakunjit et al.   FOOD CHEMISTRY

Effect of warming on protein, glycogen and fatty acid content of native and invasive clams

(2014) Patrícia Anacleto et al.   FOOD RESEARCH INTERNATIONAL

Characterization of odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) using gas chromatography–mass spectrometry–olfactometry

(2014) Ning-Ping Tao et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Effect of pretreatment on enzymatic hydrolysis of bovine collagen and formation of ACE-inhibitory peptides

(2013) Yuhao Zhang et al.   FOOD CHEMISTRY

Effect of enzymatic hydrolysis with subsequent mild thermal oxidation of tallow on precursor formation and sensory profiles of beef flavours assessed by partial least squares regression

(2013) Shiqing Song et al.   MEAT SCIENCE

Comparison of the effects of five pretreatment methods on enhancing the enzymatic digestibility and ethanol production from sweet sorghum bagasse

(2012) Weixing Cao et al.   BIORESOURCE TECHNOLOGY

Intensification of extraction of natural products using ultrasonic irradiations—A review of current status

(2012) S.R. Shirsath et al.   CHEMICAL ENGINEERING AND PROCESSING

Optimization of Xylanase Production from Penicillium sp.WX-Z1 by a Two-Step Statistical Strategy: Plackett-Burman and Box-Behnken Experimental Design

(2012) Fengjie Cui et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Identification of characteristic flavour precursors from enzymatic hydrolysis-mild thermal oxidation tallow by descriptive sensory analysis and gas chromatography–olfactometry and partial least squares regression

(2012) Xiaoxia Shi et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Enzymolysis kinetics and activities of ACE inhibitory peptides from wheat germ protein prepared with SFP ultrasound-assisted processing

(2012) Wenjuan Qu et al.   ULTRASONICS SONOCHEMISTRY

Effect of different cooking methods on the flavour constituents of mushroom (Agaricus bisporus (Lange) Sing) soup

(2011) Qin Li et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on the Emulsifying Properties of Hydrolysates

(2011) Lin Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography–mass spectrometry

(2009) J. Iglesias et al.   FOOD CHEMISTRY

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

Influence of temperature on protein hydrolysis in a cyclic batch enzyme membrane reactor

(2008) Carlos A. Prieto et al.   BIOCHEMICAL ENGINEERING JOURNAL

Odour-active and off-odour components in rainbow trout (Oncorhynchus mykiss) extracts obtained by microwave assisted distillation–solvent extraction

(2008) Serkan Selli et al.   FOOD CHEMISTRY

Kinetics of lipid oxidation and off-odor formation in silver carp mince: The effect of lipoxygenase and hemoglobin

(2008) Xiangjin Fu et al.   FOOD RESEARCH INTERNATIONAL

Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle

(2008) Jacobo Iglesias et al.   JOURNAL OF CHROMATOGRAPHY A