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Journal Abstract Search

333 related items for PubMed ID: 24128587

  • 1. Application of taste sensing system for characterisation of enzymatic hydrolysates from shrimp processing by-products.
    Cheung IW, Li-Chan EC.
    Food Chem; 2014 Feb 15; 145():1076-85. PubMed ID: 24128587
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  • 2. Enhancement of umami taste of hydrolyzed protein from wheat gluten by β-cyclodextrin.
    Wang L, Xu B, Li L, Zhang M, Feng T, Wang J, Jin Z.
    J Sci Food Agric; 2016 Oct 15; 96(13):4499-504. PubMed ID: 26865354
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  • 6. 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
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  • 7. The Maillard reaction of a shrimp by-product protein hydrolysate: chemical changes and inhibiting effects of reactive oxygen species in human HepG2 cells.
    Zha F, Wei B, Chen S, Dong S, Zeng M, Liu Z.
    Food Funct; 2015 Jun 15; 6(6):1919-27. PubMed ID: 25965854
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  • 8. Influence of enzymatic hydrolysis and enzyme type on the nutritional and antioxidant properties of pumpkin meal hydrolysates.
    Venuste M, Zhang X, Shoemaker CF, Karangwa E, Abbas S, Kamdem PE.
    Food Funct; 2013 Apr 30; 4(5):811-20. PubMed ID: 23591974
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  • 9. Ex vivo digestion of carp muscle tissue--ACE inhibitory and antioxidant activities of the obtained hydrolysates.
    Borawska J, Darewicz M, Vegarud GE, Iwaniak A, Minkiewicz P.
    Food Funct; 2015 Jan 30; 6(1):211-8. PubMed ID: 25367247
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  • 10. Enzymatic debittering of food protein hydrolysates.
    FitzGerald RJ, O'Cuinn G.
    Biotechnol Adv; 2006 Jan 30; 24(2):234-7. PubMed ID: 16386868
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  • 12. A kinetic study on sesame cake protein hydrolysis by Alcalase.
    Demirhan E, Apar DK, Özbek B.
    J Food Sci; 2011 Jan 30; 76(1):C64-7. PubMed ID: 21535655
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  • 13. Effects of production factors and egg-bearing period on the antioxidant activity of enzymatic hydrolysates from shrimp (Pandalopsis dispar) processing byproducts.
    Cheung LK, Cheung IW, Li-Chan EC.
    J Agric Food Chem; 2012 Jul 11; 60(27):6823-31. PubMed ID: 22656317
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  • 14. Towards generation of bioactive peptides from meat industry waste proteins: Generation of peptides using commercial microbial proteases.
    Ryder K, Bekhit Ael-D, McConnell M, Carne A.
    Food Chem; 2016 Oct 01; 208():42-50. PubMed ID: 27132822
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  • 15. Chemical composition and flavour characteristics of a liquid extract occurring as waste in crab (Ovalipes punctatus) processing.
    Bu J, Dai Z, Zhou T, Lu Y, Jiang Q.
    J Sci Food Agric; 2013 Jul 01; 93(9):2267-75. PubMed ID: 23423906
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  • 16. Evaluation of changes in the taste of cooked meat products during curing using an artificial taste sensor.
    Nodake K, Numata M, Kosai K, Kim YJ, Nishiumi T.
    Anim Sci J; 2013 Aug 01; 84(8):613-21. PubMed ID: 23607833
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  • 17. Angiotensin-I converting enzyme inhibitory and antioxidant activities of peptide fractions extracted by ultrafiltration of cowpea Vigna unguiculata hydrolysates.
    Segura Campos MR, Chel Guerrero LA, Betancur Ancona DA.
    J Sci Food Agric; 2010 Nov 01; 90(14):2512-8. PubMed ID: 20690111
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