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Journal Abstract Search

521 related items for PubMed ID: 25393708

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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 04; 26(1):. PubMed ID: 33406782
    [Abstract] [Full Text] [Related]

  • 3. Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction.
    Zhu CZ, Zhao JL, Tian W, Liu YX, Li MY, Zhao GM.
    J Food Sci; 2018 Jan 04; 83(1):46-52. PubMed ID: 29194607
    [Abstract] [Full Text] [Related]

  • 4. 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 26; 23(2):. PubMed ID: 29373560
    [Abstract] [Full Text] [Related]

  • 5. Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens.
    Qi J, Liu DY, Zhou GH, Xu XL.
    J Food Sci; 2017 Sep 26; 82(9):2031-2040. PubMed ID: 28732107
    [Abstract] [Full Text] [Related]

  • 6. A combination of quantitative marinating and Maillard reaction to enhance volatile flavor in Chinese marinated chicken.
    Wei X, Wang C, Zhang C, Li X, Wang J, Li H, Tang C.
    J Sci Food Agric; 2017 Feb 26; 97(3):823-831. PubMed ID: 27185418
    [Abstract] [Full Text] [Related]

  • 7. Enhanced flavor strength of broth prepared from chicken following short-term frozen storage.
    Qi J, Zhang WW, Xu Y, Xie XF, Xiong GY, Xu XL, Zhou GH, Ye M.
    Food Chem; 2021 Sep 15; 356():129678. PubMed ID: 33812185
    [Abstract] [Full Text] [Related]

  • 8. Flavor and texture characteristics of microwave-cooked Kung Pao Chicken by different heat conduction effects and further aroma improvement with moderate enzymatic hydrolyzed chicken fat.
    Cui H, Liu D, Xia X, Yu J, Hayat K, Zhang X, Ho CT.
    Food Funct; 2021 Mar 01; 12(4):1547-1557. PubMed ID: 33449984
    [Abstract] [Full Text] [Related]

  • 9. Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots.
    Zhang M, Chen X, Hayat K, Duhoranimana E, Zhang X, Xia S, Yu J, Xing F.
    Food Res Int; 2018 Jul 01; 109():72-81. PubMed ID: 29803494
    [Abstract] [Full Text] [Related]

  • 10. Effect of pretreatment with dehulling and microwaving on the flavor characteristics of cold-pressed rapeseed oil by GC-MS-PCA and electronic nose discrimination.
    Zhou Q, Yang M, Huang F, Zheng C, Deng Q.
    J Food Sci; 2013 Jul 01; 78(7):C961-70. PubMed ID: 23865448
    [Abstract] [Full Text] [Related]

  • 11. Investigation of low molecular weight peptides (<1 kDa) in chicken meat and their contribution to meat flavor formation.
    Zhou R, Grant J, Goldberg EM, Ryland D, Aliani M.
    J Sci Food Agric; 2019 Mar 15; 99(4):1728-1739. PubMed ID: 30226639
    [Abstract] [Full Text] [Related]

  • 12. 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 Mar 15; 76(1):S1-7. PubMed ID: 21535706
    [Abstract] [Full Text] [Related]

  • 13. Effects of ultrasound pretreatment on the extent of Maillard reaction and the structure, taste and volatile compounds of chicken liver protein.
    Chen X, Zou Y, Wang D, Xiong G, Xu W.
    Food Chem; 2020 Nov 30; 331():127369. PubMed ID: 32590262
    [Abstract] [Full Text] [Related]

  • 14. Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis).
    Zhuang K, Wu N, Wang X, Wu X, Wang S, Long X, Wei X.
    J Food Sci; 2016 Apr 30; 81(4):S968-81. PubMed ID: 26919186
    [Abstract] [Full Text] [Related]

  • 15. 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 Apr 30; 76(9):C1267-77. PubMed ID: 22416688
    [Abstract] [Full Text] [Related]

  • 16. Flavor formation of tilapia byproduct hydrolysates in Maillard reaction.
    Qiu D, Gan R, Feng Q, Shang W, He Y, Li C, Shen X, Li Y.
    J Food Sci; 2024 Mar 30; 89(3):1554-1566. PubMed ID: 38317380
    [Abstract] [Full Text] [Related]

  • 17. 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 30; 75(8):S427-34. PubMed ID: 21535516
    [Abstract] [Full Text] [Related]

  • 18. Enrichment of taste and aroma perceptions in chicken meat stewed in braised soup used repeatedly.
    Du C, Qi J, Yang C, Zhang Q, Liu D.
    J Food Sci; 2022 Jun 30; 87(6):2563-2577. PubMed ID: 35584965
    [Abstract] [Full Text] [Related]

  • 19. Effects of different smoking methods on sensory properties, free amino acids and volatile compounds in bacon.
    Guo J, Wang Q, Chen C, Yu H, Xu B.
    J Sci Food Agric; 2021 May 30; 101(7):2984-2993. PubMed ID: 33159340
    [Abstract] [Full Text] [Related]

  • 20. Comprehensive changes in volatile/nonvolatile compounds and flavor and physicochemical characteristics in Angelica gigas Nakai roots by thermal processing.
    Kim DS, Kim HS, Lee J, Hong SJ, Cho JJ, Cho KM, Shin EC.
    J Food Biochem; 2019 Oct 30; 43(10):e12842. PubMed ID: 31608467
    [Abstract] [Full Text] [Related]

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