141 related articles for article (PubMed ID: 36461335)
21. Effect of non-enzymatic browning on oysters during hot air drying process: Color and chemical changes and insights into mechanisms.
Hu Y; Zeng X; Jiang K; Luo Y; Quan Z; Li J; Ma Y; Guo X; Zhou D; Zhu B
Food Chem; 2024 Oct; 454():139758. PubMed ID: 38805927
[TBL] [Abstract][Full Text] [Related]
22. Effects of sucrase enzymatic hydrolysis combined with Maillard reaction on soy protein hydrolysates: Bitterness and functional properties.
Li L; Liu S; Sun N; Cui W; Cheng L; Ren K; Wang M; Tong X; Jiang L; Wang H
Int J Biol Macromol; 2024 Jan; 256(Pt 1):128344. PubMed ID: 38007016
[TBL] [Abstract][Full Text] [Related]
23. Transformation between 2-Threityl-thiazolidine-4-carboxylic Acid and Xylose-Cysteine Amadori Rearrangement Product Regulated by pH Adjustment during High-Temperature Instantaneous Dehydration.
Zhai Y; Cui H; Hayat K; Hussain S; Tahir MU; Deng S; Zhang Q; Zhang X; Ho CT
J Agric Food Chem; 2020 Sep; 68(39):10884-10892. PubMed ID: 32902964
[TBL] [Abstract][Full Text] [Related]
24. Changes in chemical and sensory properties of migaki-nishin (dried herring fillet) during drying.
Shah AK; Tokunaga C; Ogasawara M; Kurihara H; Takahashi K
J Food Sci; 2009 Sep; 74(7):S309-14. PubMed ID: 19895496
[TBL] [Abstract][Full Text] [Related]
25. Nonenzymatic browning kinetics of a carbohydrate-based low-moisture food system at temperatures applicable to spray drying.
Miao S; Roos YH
J Agric Food Chem; 2004 Aug; 52(16):5250-7. PubMed ID: 15291504
[TBL] [Abstract][Full Text] [Related]
26. Contribution of sulfur-containing compounds to the colour-inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysates.
Huang M; Liu P; Song S; Zhang X; Hayat K; Xia S; Jia C; Gu F
J Sci Food Agric; 2011 Mar; 91(4):710-20. PubMed ID: 21302326
[TBL] [Abstract][Full Text] [Related]
27. Evaluation of bitterness in enzymatic hydrolysates of soy protein isolate by taste dilution analysis.
Seo WH; Lee HG; Baek HH
J Food Sci; 2008 Jan; 73(1):S41-6. PubMed ID: 18211368
[TBL] [Abstract][Full Text] [Related]
28. Lactose and galactose content in cheese results in overestimation of moisture by vacuum oven and microwave methods.
Lee H; Rankin SA; Fonseca LM; Milani FX
J Dairy Sci; 2014 May; 97(5):2567-77. PubMed ID: 24630670
[TBL] [Abstract][Full Text] [Related]
29. Characterizing Maillard reaction kinetics and rheological changes in white chocolate over extended heating.
Rodier LC; Hartel RW
J Food Sci; 2021 Jun; 86(6):2553-2568. PubMed ID: 34056726
[TBL] [Abstract][Full Text] [Related]
30. 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]
31. News on the Maillard reaction of oligomeric carbohydrates: a survey.
Kroh LW; Schulz A
Nahrung; 2001 Jun; 45(3):160-3. PubMed ID: 11455781
[TBL] [Abstract][Full Text] [Related]
32. Structural, antioxidant, aroma, and sensory characteristics of Maillard reaction products from sweet potato protein hydrolysates as influenced by different ultrasound-assisted enzymatic treatments.
Habinshuti I; Mu TH; Zhang M
Food Chem; 2021 Nov; 361():130090. PubMed ID: 34023687
[TBL] [Abstract][Full Text] [Related]
33. Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect.
Yu B; Wu W; Wang B; Zhang N; Bak KH; Soladoye OP; Aluko RE; Zhang Y; Fu Y
Food Chem; 2022 Apr; 374():131776. PubMed ID: 34896957
[TBL] [Abstract][Full Text] [Related]
34. High pressure-assisted vacuum-freeze drying: A novel, efficient way to accelerate moisture migration in shrimp processing.
Ling JG; Xuan XT; Yu N; Cui Y; Shang HT; Liao XJ; Lin XD; Yu JF; Liu DH
J Food Sci; 2020 Apr; 85(4):1167-1176. PubMed ID: 32275070
[TBL] [Abstract][Full Text] [Related]
35. Correlating changes that occur in chemical properties with the generation of antioxidant capacity in different sugar-amino acid Maillard reaction models.
Chen XM; Kitts DD
J Food Sci; 2011 Aug; 76(6):C831-7. PubMed ID: 21623789
[TBL] [Abstract][Full Text] [Related]
36. 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]
37. Inhibitory effect of thiol compounds on browning precursors and intermediates in sorbitol/glycine system.
Huang X; Xia S
J Sci Food Agric; 2024 Jul; 104(9):5533-5540. PubMed ID: 38357986
[TBL] [Abstract][Full Text] [Related]
38. Flavor Characterization of Animal Hydrolysates and Potential of Glucosamine in Flavor Modulation.
Bak KH; Waehrens SS; Fu Y; Chow CY; Petersen MA; Ruiz-Carrascal J; Bredie WLP; Lametsch R
Foods; 2021 Dec; 10(12):. PubMed ID: 34945558
[TBL] [Abstract][Full Text] [Related]
39. 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]
40. Glycated Beef Protein Hydrolysates as Sources of Bitter Taste Modifiers.
Zhang C; Alashi AM; Singh N; Chelikani P; Aluko RE
Nutrients; 2019 Sep; 11(9):. PubMed ID: 31509959
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]