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Journal Abstract Search

213 related items for PubMed ID: 23998904

  • 1. Identification of bitter peptides in whey protein hydrolysate.
    Liu X, Jiang D, Peterson DG.
    J Agric Food Chem; 2014 Jun 25; 62(25):5719-25. PubMed ID: 23998904
    [Abstract] [Full Text] [Related]

  • 2. Bitter taste inhibiting agents for whey protein hydrolysate and whey protein hydrolysate beverages.
    Leksrisompong P, Gerard P, Lopetcharat K, Drake M.
    J Food Sci; 2012 Aug 25; 77(8):S282-7. PubMed ID: 22809256
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  • 3. Chemical characterisation and determination of sensory attributes of hydrolysates produced by enzymatic hydrolysis of whey proteins following a novel integrative process.
    Welderufael FT, Gibson T, Methven L, Jauregi P.
    Food Chem; 2012 Oct 15; 134(4):1947-58. PubMed ID: 23442643
    [Abstract] [Full Text] [Related]

  • 4. Characterization of flavor of whey protein hydrolysates.
    Leksrisompong PP, Miracle RE, Drake M.
    J Agric Food Chem; 2010 May 26; 58(10):6318-27. PubMed ID: 20415487
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  • 5. Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS.
    Su G, Cui C, Zheng L, Yang B, Ren J, Zhao M.
    Food Chem; 2012 Nov 15; 135(2):479-85. PubMed ID: 22868117
    [Abstract] [Full Text] [Related]

  • 6. Sensomics mapping and identification of the key bitter metabolites in Gouda cheese.
    Toelstede S, Hofmann T.
    J Agric Food Chem; 2008 Apr 23; 56(8):2795-804. PubMed ID: 18355023
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  • 7. Isolation and identification of flavour peptides from Puffer fish (Takifugu obscurus) muscle using an electronic tongue and MALDI-TOF/TOF MS/MS.
    Zhang MX, Wang XC, Liu Y, Xu XL, Zhou GH.
    Food Chem; 2012 Dec 01; 135(3):1463-70. PubMed ID: 22953881
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  • 10. The impact of antioxidant addition on flavor of cheddar and mozzarella whey and cheddar whey protein concentrate.
    Liaw IW, Eshpari H, Tong PS, Drake MA.
    J Food Sci; 2010 Aug 01; 75(6):C559-69. PubMed ID: 20722911
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  • 14. Identification of bitter peptides in aged cheddar cheese.
    Karametsi K, Kokkinidou S, Ronningen I, Peterson DG.
    J Agric Food Chem; 2014 Aug 13; 62(32):8034-41. PubMed ID: 25075877
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  • 15. Mapping Taste-Relevant Food Peptidomes by Means of Sequential Window Acquisition of All Theoretical Fragment Ion-Mass Spectrometry.
    Sebald K, Dunkel A, Hofmann T.
    J Agric Food Chem; 2020 Sep 23; 68(38):10287-10298. PubMed ID: 31508943
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  • 19. Identification of bitter modulating maillard-catechin reaction products.
    Zhang L, Xia Y, Peterson DG.
    J Agric Food Chem; 2014 Aug 20; 62(33):8470-7. PubMed ID: 25077686
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