184 related articles for article (PubMed ID: 31590002)
1. Aromatic effects of immobilized enzymatic oxidation of chicken fat on flaxseed (Linum usitatissimum L.) derived Maillard reaction products.
Wei CK; Ni ZJ; Thakur K; Liao AM; Huang JH; Wei ZJ
Food Chem; 2020 Feb; 306():125560. PubMed ID: 31590002
[TBL] [Abstract][Full Text] [Related]
2. Development of meat flavors in peony seed-derived Maillard reaction products with the addition of chicken fat prepared under different conditions.
Xia B; Ni ZJ; Hu LT; Elam E; Thakur K; Zhang JG; Wei ZJ
Food Chem; 2021 Nov; 363():130276. PubMed ID: 34144426
[TBL] [Abstract][Full Text] [Related]
3. Enzymatic hydrolysis of flaxseed (Linum usitatissimum L.) protein and sensory characterization of Maillard reaction products.
Wei CK; Thakur K; Liu DH; Zhang JG; Wei ZJ
Food Chem; 2018 Oct; 263():186-193. PubMed ID: 29784306
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. 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]
7. Preparation of N-(1-Deoxy-Α-D-Xylulos-1-Yl)-Glutamic Acid via Aqueous Maillard Reaction Coupled with Vacuum Dehydration and Its Flavor Formation Through Thermal Treatment of Baking Process.
Xu M; Cui H; Sun F; Jia C; Zhang SL; Hussain S; Tahir MU; Zhang X; Hayat K
J Food Sci; 2019 Aug; 84(8):2171-2180. PubMed ID: 31313307
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Characteristic antioxidant activity and comprehensive flavor compound profile of scallop (Chlamys farreri) mantle hydrolysates-ribose Maillard reaction products.
Han JR; Yan JN; Sun SG; Tang Y; Shang WH; Li AT; Guo XK; Du YN; Wu HT; Zhu BW; Xiong YL
Food Chem; 2018 Sep; 261():337-347. PubMed ID: 29739602
[TBL] [Abstract][Full Text] [Related]
10. Maillard reaction products derived from food protein-derived peptides: insights into flavor and bioactivity.
Fu Y; Zhang Y; Soladoye OP; Aluko RE
Crit Rev Food Sci Nutr; 2020; 60(20):3429-3442. PubMed ID: 31738577
[TBL] [Abstract][Full Text] [Related]
11. The occurrence and stability of Maillard reaction products in various traditional Chinese sauces.
Liu D; He Y; Xiao J; Zhou Q; Wang M
Food Chem; 2021 Apr; 342():128319. PubMed ID: 33067040
[TBL] [Abstract][Full Text] [Related]
12. A combination of quantitative marinating and Maillard reaction to enhance volatile flavor in Chinese marinated chicken.
Wei X; Wang C; Zhang C; Li X; Wang J; Li H; Tang C
J Sci Food Agric; 2017 Feb; 97(3):823-831. PubMed ID: 27185418
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Effects of different sulfur-containing substances on the structural and flavor properties of defatted sesame seed meal derived Maillard reaction products.
Shen Y; Hu LT; Xia B; Ni ZJ; Elam E; Thakur K; Zhang JG; Wei ZJ
Food Chem; 2021 Dec; 365():130463. PubMed ID: 34224935
[TBL] [Abstract][Full Text] [Related]
15. Deep-fried flavor: characteristics, formation mechanisms, and influencing factors.
Chang C; Wu G; Zhang H; Jin Q; Wang X
Crit Rev Food Sci Nutr; 2020; 60(9):1496-1514. PubMed ID: 30740987
[TBL] [Abstract][Full Text] [Related]
16. Ultrasound-Assisted Preparation of Maillard Reaction Products Derived from Hydrolyzed Soybean Meal with Meaty Flavor in an Oil-In-Water System.
Ye Y; Dai S; Zhang H; He S; Hu W; Cao X; Wei Z
Molecules; 2022 Oct; 27(21):. PubMed ID: 36364060
[TBL] [Abstract][Full Text] [Related]
17. Analysis of key precursor peptides and flavor components of flaxseed derived Maillard reaction products based on iBAQ mass spectrometry and molecular sensory science.
Ni ZJ; Wei CK; Zheng AR; Thakur K; Zhang JG; Wei ZJ
Food Chem X; 2022 Mar; 13():100224. PubMed ID: 35146413
[TBL] [Abstract][Full Text] [Related]
18. Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil.
Suri K; Singh B; Kaur A; Yadav MP; Singh N
Food Chem; 2020 Oct; 326():126974. PubMed ID: 32413759
[TBL] [Abstract][Full Text] [Related]
19. Formation mechanism of aroma compounds in a glutathione-glucose reaction with fat or oxidized fat.
Zhao J; Wang T; Xie J; Xiao Q; Cheng J; Chen F; Wang S; Sun B
Food Chem; 2019 Jan; 270():436-444. PubMed ID: 30174069
[TBL] [Abstract][Full Text] [Related]
20. Aqueous Preparation of Maillard Reaction Intermediate from Glutathione and Xylose and its Volatile Formation During Thermal Treatment.
Sun F; Cui H; Zhan H; Xu M; Hayat K; Tahir MU; Hussain S; Zhang X; Ho CT
J Food Sci; 2019 Dec; 84(12):3584-3593. PubMed ID: 31721210
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
