BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

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]
    of 16.