139 related articles for article (PubMed ID: 37604001)
1. Changes in flavor and biological activities of Lentinula edodes hydrolysates after Maillard reaction.
Qiu J; Li H; Liu Y; Li C; Fang Z; Hu B; Li X; Zeng Z; Liu Y
Food Chem; 2024 Jan; 431():137138. PubMed ID: 37604001
[TBL] [Abstract][Full Text] [Related]
2. Effects of continuous enzymolysis on the umami characteristics of Lentinula edodes and the flavor formation mechanism of umami peptides.
Chen D; Chen W; Li W; Wen X; Wu D; Zhang Z; Yang Y
Food Chem; 2023 Sep; 420():136090. PubMed ID: 37080114
[TBL] [Abstract][Full Text] [Related]
3. Identification and characterization of volatile compounds in Lentinula edodes during vacuum freeze-drying.
Lu X; Hou H; Fang D; Hu Q; Chen J; Zhao L
J Food Biochem; 2022 Jun; 46(6):e13814. PubMed ID: 34089191
[TBL] [Abstract][Full Text] [Related]
4. Changes of flavor compounds of hydrolyzed chicken bone extracts during Maillard reaction.
Sun HM; Wang JZ; Zhang CH; Li X; Xu X; Dong XB; Hu L; Li CH
J Food Sci; 2014 Dec; 79(12):C2415-26. PubMed ID: 25393708
[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 Drying Process on the Volatile and Non-Volatile Flavor Compounds of
Zhang L; Dong X; Feng X; Ibrahim SA; Huang W; Liu Y
Foods; 2021 Nov; 10(11):. PubMed ID: 34829114
[TBL] [Abstract][Full Text] [Related]
7. Relationship between flavor and energy status in shiitake mushroom (Lentinula edodes) harvested at different developmental stages.
Liu Q; Hu S; Song Z; Cui X; Kong W; Song K; Zhang Y
J Food Sci; 2021 Oct; 86(10):4288-4302. PubMed ID: 34533219
[TBL] [Abstract][Full Text] [Related]
8. Effects of sugars on the flavor and antioxidant properties of the Maillard reaction products of camellia seed meals.
Ni ZJ; Liu X; Xia B; Hu LT; Thakur K; Wei ZJ
Food Chem X; 2021 Oct; 11():100127. PubMed ID: 34485895
[TBL] [Abstract][Full Text] [Related]
9. GC⁻MS-Based Nontargeted and Targeted Metabolic Profiling Identifies Changes in the
Zhao X; Chen M; Zhao Y; Zha L; Yang H; Wu Y
Int J Mol Sci; 2019 May; 20(9):. PubMed ID: 31083449
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Contribution of Lipids to the Flavor of Mussel (
Xin R; Ma L; Liu R; Huang X; Fu B; Dong X; Qin L
Foods; 2022 Sep; 11(19):. PubMed ID: 36230091
[TBL] [Abstract][Full Text] [Related]
12. Quality characteristics and non-volatile taste formation mechanism of Lentinula edodes during hot air drying.
Wen X; Li W; Li W; Chen W; Zhang Z; Wu D; Yang Y
Food Chem; 2022 Nov; 393():133378. PubMed ID: 35667179
[TBL] [Abstract][Full Text] [Related]
13. Metabolic Profiles, Bioactive Compounds, and Antioxidant Capacity in
Nam M; Choi JY; Kim MS
Biomolecules; 2021 Nov; 11(11):. PubMed ID: 34827654
[No Abstract] [Full Text] [Related]
14. Effects of fermentation with Lactiplantibacillus plantarum GDM1.191 on the umami compounds in shiitake mushrooms (Lentinus edodes).
Chen Z; Fang X; Wu W; Chen H; Han Y; Yang H; Gao H
Food Chem; 2021 Dec; 364():130398. PubMed ID: 34175630
[TBL] [Abstract][Full Text] [Related]
15. Structural characteristics and improved in vitro hepatoprotective activities of Maillard reaction products of decapeptide IVTNWDDMEK and ribose.
Han JR; Du YN; Song L; Song YK; Yan JN; Jiang XY; Wu HT; Zhu BW
J Food Sci; 2021 Sep; 86(9):4001-4016. PubMed ID: 34318481
[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. 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. Evaluation of the biological activities of β-glucan isolated from Lentinula edodes.
Yehia RS
Lett Appl Microbiol; 2022 Aug; 75(2):317-329. PubMed ID: 35482469
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Analysis of Volatile Flavor Substances in the Enzymatic Hydrolysate of
Yang N; Zhang S; Zhou P; Zhang W; Luo X; Cao J; Sun D
Foods; 2022 Dec; 11(24):. PubMed ID: 36553801
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]