These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

150 related articles for article (PubMed ID: 23277916)

  • 1. Effect of enzymatic protein deamidation on protein solubility and flavor binding properties of soymilk.
    Suppavorasatit I; Lee SY; Cadwallader KR
    J Food Sci; 2013 Jan; 78(1):C1-7. PubMed ID: 23277916
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of enzymatic deamidation of soy protein by protein-glutaminase on the flavor-binding properties of the protein under aqueous conditions.
    Suppavorasatit I; Cadwallader KR
    J Agric Food Chem; 2012 Aug; 60(32):7817-23. PubMed ID: 22831747
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Optimization of the enzymatic deamidation of soy protein by protein-glutaminase and its effect on the functional properties of the protein.
    Suppavorasatit I; De Mejia EG; Cadwallader KR
    J Agric Food Chem; 2011 Nov; 59(21):11621-8. PubMed ID: 21954863
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Influence of blanching and grinding process with hot water on beany and non-beany flavor in soymilk.
    Lv YC; Song HL; Li X; Wu L; Guo ST
    J Food Sci; 2011; 76(1):S20-5. PubMed ID: 21535711
    [TBL] [Abstract][Full Text] [Related]  

  • 5. (
    Feng X; Hua Y; Li X; Zhang C; Kong X; Chen Y
    J Agric Food Chem; 2020 Dec; 68(50):14961-14969. PubMed ID: 33249836
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Off-flavor related volatiles in soymilk as affected by soybean variety, grinding, and heat-processing methods.
    Zhang Y; Guo S; Liu Z; Chang SK
    J Agric Food Chem; 2012 Aug; 60(30):7457-62. PubMed ID: 22812487
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Flavor characteristic analysis of soymilk prepared by different soybean cultivars and establishment of evaluation method of soybean cultivars suitable for soymilk processing.
    Shi X; Li J; Wang S; Zhang L; Qiu L; Han T; Wang Q; Chang SK; Guo S
    Food Chem; 2015 Oct; 185():422-9. PubMed ID: 25952888
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Improving common vetch protein isolate flavor through glutaminase-mediated deamidation.
    Wang C; Cheng Y; Tang N
    Food Res Int; 2024 Nov; 195():114995. PubMed ID: 39277255
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of enzymatic deamidation by protein-glutaminase on structure and functional properties of wheat gluten.
    Yong YH; Yamaguchi S; Matsumura Y
    J Agric Food Chem; 2006 Aug; 54(16):6034-40. PubMed ID: 16881713
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Sensory characteristics and consumer acceptability of beef stock containing the glutathione-xylose Maillard reaction product and/or monosodium glutamate.
    Hong JH; Kwon KY; Kim KO
    J Food Sci; 2012 Jun; 77(6):S233-9. PubMed ID: 22591448
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of aroma-taste interaction on the sensory attributes of rebaudiosides in soymilk and milk.
    Kim YH; Hong JH
    J Sci Food Agric; 2023 Dec; 103(15):7445-7454. PubMed ID: 37400952
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of enzymatic deamidation by protein-glutaminase on structure and functional properties of alpha-zein.
    Yong YH; Yamaguchi S; Gu YS; Mori T; Matsumura Y
    J Agric Food Chem; 2004 Nov; 52(23):7094-100. PubMed ID: 15537323
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Contribution to aroma characteristics of mutton process flavor from the enzymatic hydrolysate of sheep bone protein assessed by descriptive sensory analysis and gas chromatography olfactometry.
    Zhan P; Tian H; Zhang X; Wang L
    J Chromatogr B Analyt Technol Biomed Life Sci; 2013 Mar; 921-922():1-8. PubMed ID: 23416288
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Optimizing the orosensory properties of model functional beverages: the influence of novel sweeteners, odorants, bitter blockers, and their mixtures on (+)-catechin.
    Gaudette NJ; Pickering GJ
    J Food Sci; 2012 Jun; 77(6):S226-32. PubMed ID: 22582876
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Saltiness enhancement by savory aroma compounds.
    Batenburg M; Velden Rv
    J Food Sci; 2011; 76(5):S280-8. PubMed ID: 22417442
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Identification of the key off-flavor odorants for undesirable spoiled odor in thermally sterilized fermented soymilk.
    Hao Z; Zhang X; Peng X; Shi X; Wang R; Guo S
    Food Res Int; 2023 Feb; 164():112407. PubMed ID: 36737988
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Sensory characteristics and consumer acceptability of beef stock containing glutathione Maillard reaction products prepared at various conditions.
    Kwon GY; Hong JH; Kim YS; Lee SM; Kim KO
    J Food Sci; 2011; 76(1):S1-7. PubMed ID: 21535706
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Feasibility of using dialysis for determining calcium ion concentration and pH in calcium-fortified soymilk at high temperature.
    Pathomrungsiyounggul P; Grandison AS; Lewis M
    J Food Sci; 2012 Jan; 77(1):E10-6. PubMed ID: 22260105
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of cyclodextrins on the flavor of goat milk and its yogurt.
    Young OA; Gupta RB; Sadooghy-Saraby S
    J Food Sci; 2012 Feb; 77(2):S122-7. PubMed ID: 22309481
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Reduction of the off-flavor volatile generated by the yogurt starter culture including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in soymilk.
    Kaneko D; Igarashi T; Aoyama K
    J Agric Food Chem; 2014 Feb; 62(7):1658-63. PubMed ID: 24495115
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.