Related references
Note: Only part of the references are listed.Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect
Binbin Yu et al.
FOOD CHEMISTRY (2022)
Glycine-Xylose Amadori Compound Formation Tracing through Maillard Browning Inhibition by 2-Threityl-thiazolidine-4-carboxylic Acid Formation from Deoxyosone and Exogenous Cysteine
Shangjie Wei et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2022)
Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement
Fang Yan et al.
FOOD AND BIOPROCESS TECHNOLOGY (2021)
Effect of Methionine on the Thermal Degradation of N-(1-Deoxy-D-fructos-1-yl)-methionine Affecting Browning Formation
Shibin Deng et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)
Inhibition Mechanism of L-Cysteine on Maillard Reaction by Trapping 5-Hydroxymethylfurfural
Shiqiang Yang et al.
FOODS (2021)
Maillard reaction products derived from food protein-derived peptides: insights into flavor and bioactivity
Yu Fu et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)
Color and flavor of flaxseed protein hydrolysates Maillard reaction products: effect of cysteine, initial pH, and thermal treatment
Chao-Kun Wei et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2019)
Physicochemical and sensory variables of Maillard reaction products obtained from Takifugu obscurus muscle hydrolysates
Wenli Wang et al.
FOOD CHEMISTRY (2019)
Characterization, Variables, and Antioxidant Activity of the Maillard Reaction in a Fructose-Histidine Model System
Pengli Liu et al.
MOLECULES (2019)
Antioxidant activity and sensory characteristics of Maillard reaction products derived from different peptide fractions of soybean meal hydrolysate
Min Yu et al.
FOOD CHEMISTRY (2018)
Investigation of umami and kokumi taste-active components in bovine bone marrow extract produced during enzymatic hydrolysis and Maillard reaction
Xinru Xu et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)
Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systems
Li Hou et al.
FOOD CHEMISTRY (2017)
Sensory Characteristics of Maillard Reaction Products Obtained from Sunfllower Protein Hydrolysates and Different Sugar Types
Eric Karangwa et al.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2017)
Controlled formation of flavor compounds by preparation and application of Maillard reaction intermediate (MRI) derived from xylose and phenylalanine
Heping Cui et al.
RSC ADVANCES (2017)
Sensory Characteristics of Maillard Reaction Products Obtained from Sunfllower Protein Hydrolysates and Different Sugar Types
Eric Karangwa et al.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2017)
Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods
Cecile Rannou et al.
FOOD RESEARCH INTERNATIONAL (2016)
Taste-Active Maillard Reaction Products in Roasted Garlic (Allium sativum)
Junichiro Wakamatsu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide
Jianbin Liu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Emerging roles of the extracellular calcium-sensing receptor in nutrient sensing: control of taste modulation and intestinal hormone secretion
Sarah C. Brennan et al.
BRITISH JOURNAL OF NUTRITION (2014)
Electronic Tongues-A Review
Yusuke Tahara et al.
IEEE SENSORS JOURNAL (2013)
Characterization of the Maillard Reaction of Enzyme-Hydrolyzed Wheat Protein Producing Meaty Aromas
Liping Sun et al.
FOOD AND BIOPROCESS TECHNOLOGY (2012)
Changes in the initial stages of a glucose-proline Maillard reaction model system influences dairy product quality during thermal processing
Y. -G. Guan et al.
JOURNAL OF DAIRY SCIENCE (2012)
Inhibiting the color formation by gradient temperature-elevating Maillard reaction of soybean peptide-xylose system based on interaction of l-cysteine and Amadori compounds
M. G. Huang et al.
JOURNAL OF PEPTIDE SCIENCE (2012)
Identification and quantification of α-dicarbonyl compounds produced in different sugar-amino acid Maillard reaction model systems
Xiu-Min Chen et al.
FOOD RESEARCH INTERNATIONAL (2011)
Optimization of Protein Recovery During Hydrolysis of Yellowfin Tuna (Thunnus albacares) Visceral Proteins
Mahmoudreza Ovissipour et al.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2011)
Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose-soybean peptide system: Further insights into thermal degradation and cross-linking
Xiaohong Lan et al.
FOOD CHEMISTRY (2010)
Involvement of the Calcium-sensing Receptor in Human Taste Perception
Takeaki Ohsu et al.
JOURNAL OF BIOLOGICAL CHEMISTRY (2010)
SEEKING SALTINESS
Carmen Drahl
CHEMICAL & ENGINEERING NEWS (2009)
Sensory-Directed Identification of β-Alanyl Dipeptides as Contributors to the Thick-Sour and White-Meaty Orosensation Induced by Chicken Broth
Andreas Dunkel et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Identification of ACE-inhibitory peptides in salt-free soy sauce that are transportable across caco-2 cell monolayers
Xiao-Lin Zhu et al.
PEPTIDES (2008)
Molecular and sensory characterization of γ-glutamyl peptides as key contributors to the Kokumi taste of edible beans (Phaseolus vulgaris L.)
Andreas Dunkel et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
A critical evaluation of fluorescence as a potential marker for the Maillard reaction
SB Matiacevich et al.
FOOD CHEMISTRY (2006)
Taste properties of Maillard-reaction products prepared from 1000 to 5000 Da peptide
Masashi Ogasawara et al.
FOOD CHEMISTRY (2006)
Fluorescence from the Maillard reaction and its potential applications in food science
SB Matiacevich et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2005)
Simplified kinetic scheme of flavor formation by the Maillard reaction
F Jousse et al.
JOURNAL OF FOOD SCIENCE (2002)
Share Paper
