316 related articles for article (PubMed ID: 34980374)
1. Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review.
Sun A; Wu W; Soladoye OP; Aluko RE; Bak KH; Fu Y; Zhang Y
Food Res Int; 2022 Jan; 151():110823. PubMed ID: 34980374
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. Response surface methodology for meat-like odorants from the Maillard reaction with glutathione II: the tendencies analysis of meat-like donors.
Yang C; Song HL; Chen F; Zou TT
J Food Sci; 2011; 76(9):C1267-77. PubMed ID: 22416688
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Fatty acids and volatile flavor compounds in commercial plant-based burgers.
He J; Liu H; Balamurugan S; Shao S
J Food Sci; 2021 Feb; 86(2):293-305. PubMed ID: 33472280
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties.
Shakoor A; Zhang C; Xie J; Yang X
Food Chem; 2022 Nov; 393():133416. PubMed ID: 35696950
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Dissecting grilled red and white meat flavor: Its characteristics, production mechanisms, influencing factors and chemical hazards.
Bassam SM; Noleto-Dias C; Farag MA
Food Chem; 2022 Mar; 371():131139. PubMed ID: 34583172
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor.
Cao C; Xie J; Hou L; Zhao J; Chen F; Xiao Q; Zhao M; Fan M
Food Res Int; 2017 Sep; 99(Pt 1):444-453. PubMed ID: 28784504
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Encapsulation of roast beef flavor by soy protein isolate/chitosan complex Pickering emulsions to improve its releasing properties during the processing of plant-based meat analogues.
Zeng X; Li Y; Li P; Zhao J; Li X; Wang X; Liu B; Ni L; Li H; Xi Y; Li J
Food Chem; 2024 Aug; 450():139313. PubMed ID: 38688228
[TBL] [Abstract][Full Text] [Related]
15. Impacts of glutathione Maillard reaction products on sensory characteristics and consumer acceptability of beef soup.
Hong JH; Jung DW; Kim YS; Lee SM; Kim KO
J Food Sci; 2010 Oct; 75(8):S427-34. PubMed ID: 21535516
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Key Aspects of Amadori Rearrangement Products as Future Food Additives.
Luo Y; Li S; Ho CT
Molecules; 2021 Jul; 26(14):. PubMed ID: 34299589
[TBL] [Abstract][Full Text] [Related]
18. Heating and cysteine effect on physicochemical and flavor properties of soybean peptide Maillard reaction products.
Zhang Z; Elfalleh W; He S; Tang M; Zhao J; Wu Z; Wang J; Sun H
Int J Biol Macromol; 2018 Dec; 120(Pt B):2137-2146. PubMed ID: 30223057
[TBL] [Abstract][Full Text] [Related]
19. Meat flavor precursors and factors influencing flavor precursors--A systematic review.
Khan MI; Jo C; Tariq MR
Meat Sci; 2015 Dec; 110():278-84. PubMed ID: 26319308
[TBL] [Abstract][Full Text] [Related]
20. Characteristics of meat flavoring prepared using hydrolyzed plant protein mix by three different heating processes.
Zhang C; Wang X; Liu Y; Wang J; Xie J
Food Chem; 2024 Jul; 446():138853. PubMed ID: 38422645
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]