Effects of ultrasound pretreatment at different powers on flavor characteristics of enzymatic hydrolysates of cod (Gadus macrocephalus) head

Research developments in the applications of microwave energy in fish processing: A review

(2022) Pankyamma Viji et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Hybridising plasma functionalized water and ultrasound pretreatment for enzymatic protein hydrolysis of Larimichthys polyactis: Parametric screening and optimization

(2022) Okon Johnson Esua et al.   FOOD CHEMISTRY

Enhancement of lignin removal and enzymolysis of sugarcane bagasse by ultrasound-assisted ethanol synergized deep eutectic solvent pretreatment

(2021) Qinghua Ji et al.   RENEWABLE ENERGY

Extraction of fish oil from fish heads using ultra-high pressure pre-treatment prior to enzymatic hydrolysis

(2021) Yuanchao Zhang et al.   Innovative Food Science & Emerging Technologies

HS-GC-IMS with PCA to analyze volatile flavor compounds of honey peach packaged with different preservation methods during storage

(2021) Peng Leng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices

(2021) Yiwen Zhu et al.   FOOD CHEMISTRY

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

Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products

(2021) Fatih Ozogul et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of thermoultrasonic treatment on characteristics of micro-nano particles and flavor in Greenland halibut bone soup

(2021) Wenhui Zhu et al.   ULTRASONICS SONOCHEMISTRY

Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS

(2021) Jian Zhang et al.   ULTRASONICS SONOCHEMISTRY

Effect of microwave combined with ultrasonic pretreatment on flavor and antioxidant activity of hydrolysates based on enzymatic hydrolysis of bovine bone

(2021) Zhiliang Zheng et al.   Food Bioscience

Effects of ultrasound-assisted heating on aroma profile, peptide structure, peptide molecular weight, antioxidant activities and sensory characteristics of natural fish flavouring

(2020) F.B. Siewe et al.   ULTRASONICS SONOCHEMISTRY

Physicochemical and functional properties of Maillard reaction products derived from cod (Gadus morhua L.) skin collagen peptides and xylose

(2020) Kangni Chen et al.   FOOD CHEMISTRY

Optimisation of ultrasound-assisted enzymatic extraction conditions of umami compounds from fish by-products using the combination of fractional factorial design and central composite design

(2020) Fabrice Bruno Siewe et al.   FOOD CHEMISTRY

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

(2020) Xuepeng Li et al.   Innovative Food Science & Emerging Technologies

Physicochemical and sensory variables of Maillard reaction products obtained from Takifugu obscurus muscle hydrolysates

(2019) Wenli Wang et al.   FOOD CHEMISTRY

Application of pulsed electric fields in meat and fish processing industries: An overview

(2019) Belen Gómez et al.   FOOD RESEARCH INTERNATIONAL

Flavor characteristics of shrimp sauces with different fermentation and storage time

(2019) Wenhui Zhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Preparation of low-molecular-weight, collagen hydrolysates (peptides): Current progress, challenges, and future perspectives

(2019) Hui Hong et al.   FOOD CHEMISTRY

Discrimination and growth tracking of fungi contamination in peaches using electronic nose

(2018) Qiang Liu et al.   FOOD CHEMISTRY

Electronic noses in classification and quality control of edible oils: A review

(2018) Tomasz Majchrzak 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

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

(2018) Pattraporn Sukkhown et al.   FOOD HYDROCOLLOIDS

Ultrasound promotes enzymatic reactions by acting on different targets: Enzymes, substrates and enzymatic reaction systems

(2018) Danli Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

(2018) Yunhe Zou et al.   ULTRASONICS SONOCHEMISTRY

Green and innovative techniques for recovery of valuable compounds from seafood by-products and discards: A review

(2018) Siewe Fabrice Bruno et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2017) Xue Shen et al.   FOOD HYDROCOLLOIDS

Study on the synthesis and physicochemical properties of starch acetate with low substitution under microwave assistance

(2017) Derong Lin et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Improvement of tenderness and water holding capacity of spiced beef by the application of ultrasound during cooking

(2017) Yunhe Zou et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

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

Odour characteristics of seafood flavour formulations produced with fish by-products incorporating EPA, DHA and fish oil

(2016) I. Peinado et al.   FOOD CHEMISTRY

Power ultrasonic on mass transport of beef: Effects of ultrasound intensity and NaCl concentration

(2016) Da-cheng Kang et al.   Innovative Food Science & Emerging Technologies

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

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

Mechanism study of dual-frequency ultrasound assisted enzymolysis on rapeseed protein by immobilized Alcalase

(2016) Bei Wang et al.   ULTRASONICS SONOCHEMISTRY

Innovative applications of high-intensity ultrasound in the development of functional food ingredients: Production of protein hydrolysates and bioactive peptides

(2015) César Ozuna et al.   FOOD RESEARCH INTERNATIONAL

Effect of degradation methods on the structural properties of citrus pectin

(2015) Lifen Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Power ultrasound in meat processing

(2015) A.D. Alarcon-Rojo et al.   MEAT SCIENCE

Comparison of Active Non-volatile Taste Components in the Viscera and Adductor Muscles of Oyster (Ostrea rivularis Gould)

(2013) Ya LIU et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Characterization of antioxidant activity and volatile compounds of Maillard reaction products derived from different peptide fractions of peanut hydrolysate

(2011) Guowan Su et al.   FOOD RESEARCH INTERNATIONAL

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

(2009) Anupam Giri et al.   FOOD CHEMISTRY