BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

137 related articles for article (PubMed ID: 31954939)

  • 1. Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: Role of lipoxygenase and free radicals.
    Xu M; Jin Z; Gu Z; Rao J; Chen B
    Food Chem; 2020 Jun; 314():126184. PubMed ID: 31954939
    [TBL] [Abstract][Full Text] [Related]  

  • 2. HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours.
    Xu M; Jin Z; Lan Y; Rao J; Chen B
    Food Chem; 2019 May; 280():83-95. PubMed ID: 30642511
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea.
    Xu M; Jin Z; Simsek S; Hall C; Rao J; Chen B
    Food Chem; 2019 Oct; 295():579-587. PubMed ID: 31174798
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate.
    Gao Z; Shen P; Lan Y; Cui L; Ohm JB; Chen B; Rao J
    Food Res Int; 2020 May; 131():109045. PubMed ID: 32247471
    [TBL] [Abstract][Full Text] [Related]  

  • 5. From flours to cakes: Reactivity potential of pulse ingredients to generate volatile compounds impacting the quality of processed foods.
    Krause S; Keller S; Hashemi A; Descharles N; Bonazzi C; Rega B
    Food Chem; 2022 Mar; 371():131379. PubMed ID: 34808773
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Sensory and Physicochemical Studies of Thermally Micronized Chickpea (Cicer arietinum) and Green Lentil (Lens culinaris) Flours as Binders in Low-Fat Beef Burgers.
    Shariati-Ievari S; Ryland D; Edel A; Nicholson T; Suh M; Aliani M
    J Food Sci; 2016 May; 81(5):S1230-42. PubMed ID: 26990186
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Sensory profile of pulse-based high moisture meat analogs: A study on the complex effect of germination and extrusion processing.
    Usman M; Swanson G; Chen B; Xu M
    Food Chem; 2023 Nov; 426():136585. PubMed ID: 37331147
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of Revtech thermal processing on volatile organic compounds and chemical characteristics of split yellow pea (Pisum sativum L.) flour.
    Fahmi R; Ryland D; Sopiwnyk E; Malcolmson L; Shariati-Ievari S; McElrea A; Barthet V; Blewett H; Aliani M
    J Food Sci; 2021 Oct; 86(10):4330-4353. PubMed ID: 34535898
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Statistical evaluation to validate matrix-matched calibration for standardized beany odor compound quantitation in yellow pea flour using HS-SPME-GC-MS.
    Gu Z; Chen X; Rao J; Chen B
    Food Funct; 2022 Apr; 13(7):3968-3981. PubMed ID: 35293919
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Key volatile off-flavor compounds in peas (Pisum sativum L.) and their relations with the endogenous precursors and enzymes using soybean (Glycine max) as a reference.
    Zhang C; Hua Y; Li X; Kong X; Chen Y
    Food Chem; 2020 Dec; 333():127469. PubMed ID: 32673955
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Volatile compounds analysis and biodegradation strategy of beany flavor in pea protein.
    Xiang L; Zhu W; Jiang B; Chen J; Zhou L; Zhong F
    Food Chem; 2023 Feb; 402():134275. PubMed ID: 36179520
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Combining solid dispersion-based spray drying with cyclodextrin to improve the functionality and mitigate the beany odor of pea protein isolate.
    Cui L; Kimmel J; Zhou L; Rao J; Chen B
    Carbohydr Polym; 2020 Oct; 245():116546. PubMed ID: 32718639
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Influence of protein extraction and texturization on odor-active compounds of pea proteins.
    Ebert S; Michel W; Nedele AK; Baune MC; Terjung N; Zhang Y; Gibis M; Weiss J
    J Sci Food Agric; 2022 Feb; 102(3):1021-1029. PubMed ID: 34312871
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Impact of alcohol washing on the flavour profiles, functionality and protein quality of air classified pea protein enriched flour.
    Wang Y; Guldiken B; Tulbek M; House JD; Nickerson M
    Food Res Int; 2020 Jun; 132():109085. PubMed ID: 32331653
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of extraction pH on the volatile compounds from pea protein isolate: Semi-Quantification method using HS-SPME-GC-MS.
    Fischer E; Cachon R; Cayot N
    Food Res Int; 2021 Dec; 150(Pt A):110760. PubMed ID: 34865778
    [TBL] [Abstract][Full Text] [Related]  

  • 16. A Rapid Gas-Chromatography/Mass-Spectrometry Technique for Determining Odour Activity Values of Volatile Compounds in Plant Proteins: Soy, and Allergen-Free Pea and Brown Rice Protein.
    Singh A; Shi Y; Magreault P; Kitts DD; Jarzębski M; Siejak P; Pratap-Singh A
    Molecules; 2021 Jul; 26(13):. PubMed ID: 34279444
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Analytical comparison and sensory representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour.
    Murat C; Gourrat K; Jerosch H; Cayot N
    Food Chem; 2012 Dec; 135(3):913-20. PubMed ID: 22953805
    [TBL] [Abstract][Full Text] [Related]  

  • 18. High hydrostatic pressure treatments enhance volatile components of pre-germinated brown rice revealed by aromatic fingerprinting based on HS-SPME/GC-MS and chemometric methods.
    Xia Q; Mei J; Yu W; Li Y
    Food Res Int; 2017 Jan; 91():103-114. PubMed ID: 28290313
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Comparison of potent odorants in raw and cooked mildly salted large yellow croaker using odor-active value calculation and omission test: Understanding the role of cooking method.
    Wei H; Wei Y; Qiu X; Yang S; Chen F; Ni H; Li Q
    Food Chem; 2023 Feb; 402():134015. PubMed ID: 36137382
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Characteristics of pea, lentil and faba bean starches isolated from air-classified flours in comparison with commercial starches.
    Li L; Yuan TZ; Setia R; Raja RB; Zhang B; Ai Y
    Food Chem; 2019 Mar; 276():599-607. PubMed ID: 30409638
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.