268 related articles for article (PubMed ID: 31285014)
1. Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction.
Chiang JH; Eyres GT; Silcock PJ; Hardacre AK; Parker ME
Food Res Int; 2019 Sep; 123():642-649. PubMed ID: 31285014
[TBL] [Abstract][Full Text] [Related]
2. A novel method for beef bone protein extraction by lipase-pretreatment and its application in the Maillard reaction.
Song S; Li S; Fan L; Hayat K; Xiao Z; Chen L; Tang Q
Food Chem; 2016 Oct; 208():81-8. PubMed ID: 27132826
[TBL] [Abstract][Full Text] [Related]
3. Comparison of the molecular properties and volatile compounds of Maillard reaction products derived from animal- and cereal-based protein hydrolysates.
Chiang JH; Yeo MTY; Ong DSM; Henry CJ
Food Chem; 2022 Jul; 383():132609. PubMed ID: 35413761
[TBL] [Abstract][Full Text] [Related]
4. Modification of gelatin hydrolysates from grass carp (Ctenopharyngodon idellus) scales by Maillard reaction: Antioxidant activity and volatile compounds.
Chen K; Yang X; Huang Z; Jia S; Zhang Y; Shi J; Hong H; Feng L; Luo Y
Food Chem; 2019 Oct; 295():569-578. PubMed ID: 31174797
[TBL] [Abstract][Full Text] [Related]
5. Producing beef flavors in hydrolyzed soybean meal-based Maillard reaction products participated with beef tallow hydrolysates.
Ye Y; Ye S; Wanyan Z; Ping H; Xu Z; He S; Cao X; Chen X; Hu W; Wei Z
Food Chem; 2022 Jun; 378():132119. PubMed ID: 35033715
[TBL] [Abstract][Full Text] [Related]
6. Physicochemical and sensory variables of Maillard reaction products obtained from Takifugu obscurus muscle hydrolysates.
Wang W; Zhang L; Wang Z; Wang X; Liu Y
Food Chem; 2019 Aug; 290():40-46. PubMed ID: 31000054
[TBL] [Abstract][Full Text] [Related]
7. Formation of beef-like odorants from glutathione-enriched yeast extract
Raza A; Song H; Raza J; Li P; Li K; Yao J
Food Funct; 2020 Oct; 11(10):8583-8601. PubMed ID: 33026027
[TBL] [Abstract][Full Text] [Related]
8. Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating.
Lotfy SN; Fadel HH; El-Ghorab AH; Shaheen MS
Food Chem; 2015 Nov; 187():7-13. PubMed ID: 25976991
[TBL] [Abstract][Full Text] [Related]
9. Effects of ultrasound pretreatment on the extent of Maillard reaction and the structure, taste and volatile compounds of chicken liver protein.
Chen X; Zou Y; Wang D; Xiong G; Xu W
Food Chem; 2020 Nov; 331():127369. PubMed ID: 32590262
[TBL] [Abstract][Full Text] [Related]
10. Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate.
Chen X; Yu J; Cui H; Xia S; Zhang X; Yang B
Molecules; 2018 Jan; 23(2):. PubMed ID: 29373560
[TBL] [Abstract][Full Text] [Related]
11. Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products.
Lee SM; Kwon GY; Kim KO; Kim YS
Anal Chim Acta; 2011 Oct; 703(2):204-11. PubMed ID: 21889635
[TBL] [Abstract][Full Text] [Related]
12. Analysis of volatile compounds and nutritional properties of enzymatic hydrolysate of protein from cod bone.
Tan X; Qi L; Fan F; Guo Z; Wang Z; Song W; Du M
Food Chem; 2018 Oct; 264():350-357. PubMed ID: 29853387
[TBL] [Abstract][Full Text] [Related]
13. Maillard reaction products of pea protein hydrolysate as a flavour enhancer for beef flavors: Effects on flavor and physicochemical properties.
Zheng Z; Zhang L; Zhang M; Mujumdar AS; Liu Y
Food Chem; 2023 Aug; 417():135769. PubMed ID: 36917902
[TBL] [Abstract][Full Text] [Related]
14. The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions.
Li L; Belloch C; Flores M
Molecules; 2021 Jan; 26(1):. PubMed ID: 33406782
[TBL] [Abstract][Full Text] [Related]
15. Effects of Maillard-reacted beef bone hydrolysate on the physicochemical properties of extruded meat alternatives.
Chiang JH; Hardacre AK; Parker ME
J Food Sci; 2020 Mar; 85(3):567-575. PubMed ID: 32037584
[TBL] [Abstract][Full Text] [Related]
16. 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.
Song S; Tang Q; Hayat K; Karangwa E; Zhang X; Xiao Z
Meat Sci; 2014 Mar; 96(3):1191-200. PubMed ID: 24334040
[TBL] [Abstract][Full Text] [Related]
17. High-intensity ultrasound production of Maillard reaction flavor compounds in a cysteine-xylose model system.
Ong OXH; Seow YX; Ong PKC; Zhou W
Ultrason Sonochem; 2015 Sep; 26():399-407. PubMed ID: 25640682
[TBL] [Abstract][Full Text] [Related]
18. Effect of aging on volatile compounds in cooked beef.
Watanabe A; Kamada G; Imanari M; Shiba N; Yonai M; Muramoto T
Meat Sci; 2015 Sep; 107():12-9. PubMed ID: 25919931
[TBL] [Abstract][Full Text] [Related]
19. The potential meat flavoring generated from Maillard reaction products of wheat gluten protein hydrolysates-xylose: Impacts of different thermal treatment temperatures on flavor.
Sun A; Chen L; Wu W; Soladoye OP; Zhang Y; Fu Y
Food Res Int; 2023 Mar; 165():112512. PubMed ID: 36869515
[TBL] [Abstract][Full Text] [Related]
20. Identification and characterization of flavor precursor peptide from beef enzymatic hydrolysate by Maillard reaction.
Kang L; Alim A; Song H
J Chromatogr B Analyt Technol Biomed Life Sci; 2019 Jan; 1104():176-181. PubMed ID: 30502563
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]