相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Highly effective inactivation of anti-nutritional factors (lipoxygenase, urease and trypsin inhibitor) in soybean by radio frequency treatment
Yiming Jiang et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (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)
Improved detection of key odourants in Arabica coffee using gas chromatography-olfactometry in combination with low energy electron ionisation gas chromatography-quadrupole time-of-flight mass spectrometry
Aileen Pua et al.
FOOD CHEMISTRY (2020)
MYC2, MYC3, and MYC4 function additively in wounding-induced jasmonic acid biosynthesis and catabolism
Cuiping Zhang et al.
JOURNAL OF INTEGRATIVE PLANT BIOLOGY (2020)
Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts
Cynthia El Youssef et al.
FOODS (2020)
Impact of alcohol washing on the flavour profiles, functionality and protein quality of air classified pea protein enriched flour
Yun Wang et al.
FOOD RESEARCH INTERNATIONAL (2020)
4D printing of products based on soy protein isolate via microwave heating for flavor development
Pattarapon Phuhongsung et al.
FOOD RESEARCH INTERNATIONAL (2020)
beta-Cyclodextrin-Mediated Beany Flavor Masking and Textural Modification of an Isolated Soy Protein-Based Yuba Film
Eun-Jung Lee et al.
FOODS (2020)
Identification of key odorants responsible for cooked corn-like aroma of green teas made by tea cultivar 'Zhonghuang 1'
Xueli Liao et al.
FOOD RESEARCH INTERNATIONAL (2020)
Meat analog as future food: a review
Ishamri Ismail et al.
JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY (2020)
Evaluation of inhibitory activity of natural plant polyphenols on Soybean lipoxygenase by UFLC-mass spectrometry
Y. -Y. Zhang et al.
SOUTH AFRICAN JOURNAL OF BOTANY (2019)
Insight into the evolution of flavor compounds during cooking of common beans utilizing a headspace untargeted fingerprinting approach
Claire M. Chigwedere et al.
FOOD CHEMISTRY (2019)
Binding of aromatic compounds with soy protein isolate in an aqueous model: Effect of pH
Jun Guo et al.
JOURNAL OF FOOD BIOCHEMISTRY (2019)
Antimicrobial, antioxidant and sensory properties of Maillard reaction products (MRPs) derived from sunflower, soybean and corn meal hydrolysates
I. Habinshuti et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours
Minwei Xu et al.
FOOD CHEMISTRY (2019)
Identification of dihydro-β-ionone as a key aroma compound in addition to C8 ketones and alcohols in Volvariella volvacea mushroom
Xiaodong Xu et al.
FOOD CHEMISTRY (2019)
Gum Arabic-Mediated Synthesis of Glyco-pea Protein Hydrolysate via Maillard Reaction Improves Solubility, Flavor Profile, and Functionality of Plant Protein
Fengchao Zha et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation
Xueli Pang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Detecting and Characterizing the Kinetic Activation of Thermal Networks in Proteins: Thermal Transfer from a Distal, Solvent-Exposed Loop to the Active Site in Soybean Lipoxygenase
Jan Paulo T. Zaragoza et al.
JOURNAL OF PHYSICAL CHEMISTRY B (2019)
Effects of 7S and 11S on the intestine of weaned piglets after injection and oral administration of soybean antigen protein
Chenglu Peng et al.
ANIMAL SCIENCE JOURNAL (2019)
Bioactivity of soy-based fermented foods: A review
Zhen-Hui Cao et al.
BIOTECHNOLOGY ADVANCES (2019)
Rapid Profiling of Soybean Aromatic Compounds Using Electronic Nose
Ramasamy Ravi et al.
BIOSENSORS-BASEL (2019)
Effects of soy protein to wheat gluten ratio on the physicochemical properties of extruded meat analogues
Jie Hong Chiang et al.
FOOD STRUCTURE-NETHERLANDS (2019)
Flavor profiles of soymilk processed with four different processing technologies and 26 soybean cultivars grown in China
Hansong Yu et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2018)
Investigation of potent odorants generated during the production of whey protein hydrolysates
Hajime Nakada et al.
ANIMAL SCIENCE JOURNAL (2018)
Removal of off-flavour-causing precursors in soy protein by concurrent treatment with phospholipase A2 and cyclodextrins
Dan Zhu et al.
FOOD CHEMISTRY (2018)
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)
Functional, nutritional and flavor characteristic of soybean proteins obtained through reverse micelles
Xiaoyan Zhao et al.
FOOD HYDROCOLLOIDS (2018)
Effect of malondialdehyde modification on the binding of aroma compounds to soy protein isolates
Juan Wang et al.
FOOD RESEARCH INTERNATIONAL (2018)
1-Octen-3-ol Is Formed from Its Glycoside during Processing of Soybean [Glycine max (L.) Merr.] Seeds
Kenji Matsui et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Aroma characteristics of lupin and soybean after germination and effect of fermentation on lupin aroma
Kornelia T. Kaczmarska et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Distribution of odour compounds, antinutritional factors and selected storage stability parameters in soymilk as affected by differences in roasting temperatures and times
Willard Burton Navicha et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2018)
GC-O-MS technique and its applications in food flavor analysis
Huanlu Song et al.
FOOD RESEARCH INTERNATIONAL (2018)
Heating and cysteine effect on physicochemical and flavor properties of soybean peptide Maillard reaction products
Zuoyong Zhang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Inactivation of lipoxygenase in soybean by radio frequency treatment
Yiming Jiang et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)
Effect of soybean roasting on soymilk sensory properties
Willard Navicha et al.
BRITISH FOOD JOURNAL (2018)
Changes in Soybean (Glycine max L.) Flour Fatty-Acid Content Based on Storage Temperature and Duration
Mayakrishnan Prabakaran et al.
MOLECULES (2018)
Meat analogues: Health promising sustainable meat substitutes
Pavan Kumar et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)
Effect of protein-flavour binding on flavour delivery and protein functional properties: A special emphasis on plant-based proteins
Kun Wang et al.
FLAVOUR AND FRAGRANCE JOURNAL (2017)
Analysis and Sensory Evaluation of Volatile Constituents of Fresh Blackcurrant (Ribes nigrum L.) Fruits
Kathrin Jung et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Flavor Aspects of Pulse Ingredients
Wibke S. U. Roland et al.
CEREAL CHEMISTRY (2017)
Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products
Outi Elina Maekinen et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)
Characterization of Aroma-Active Compounds of Pu-erh Tea by Headspace Solid-Phase Microextraction (HS-SPME) and Simultaneous Distillation-Extraction (SDE) Coupled with GC-Olfactometry and GC-MS
Yong-Quan Xu et al.
FOOD ANALYTICAL METHODS (2016)
Volatile Flavor Profile of Saskatchewan Grown Pulses as Affected by Different Thermal Processing Treatments
Zhen Ma et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2016)
Elucidation of the role of oleosin in off-flavour generation in soymeal through supercritical CO2 and biotic elicitor treatments
Sweta Kumari et al.
FOOD CHEMISTRY (2016)
Characterization of the Key Odorants in Commercial Cold-Pressed Oils from Unpeeled and Peeled Rapeseeds by the Sensomics Approach
Gwendola Pollner et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Plant-based milk alternatives an emerging segment of functional beverages: a review
Swati Sethi et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)
Approaches of aroma extraction dilution analysis (AEDA) for headspace solid phase microextraction and gas chromatography-olfactometry (HS-SPME-GC-O): Altering sample amount, diluting the sample or adjusting split ratio?
Yunzi Feng et al.
FOOD CHEMISTRY (2015)
Evaluation of the chemical quality traits of soybean seeds, as related to sensory attributes of soymilk
Lei Ma et al.
FOOD CHEMISTRY (2015)
Changes in the Levels of Off-Flavor Generation in Soybean through Biotic Elicitor Treatments
Sweta Kumari et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC-Olfactometry, GC-FPD, and GC-MS
JianCai Zhu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Electronic Nose Feature Extraction Methods: A Review
Jia Yan et al.
SENSORS (2015)
Challenges and prospects for consumer acceptance of cultured meat
Wim Verbeke et al.
JOURNAL OF INTEGRATIVE AGRICULTURE (2015)
Pre-extrusion aromatization of a soy protein isolate using volatile compounds and flavor enhancers: Effects on physical characteristics, volatile retention and sensory characteristics of extrudates
Talita Maira Goss Milani et al.
FOOD RESEARCH INTERNATIONAL (2014)
Physalis alkekengi Carotenoidic Extract Inhibitor of Soybean Lipoxygenase-1 Activity
Veronica Sanda Chedea et al.
BIOMED RESEARCH INTERNATIONAL (2014)
Characterisation of volatile profile in soymilk treated by ultra high pressure homogenisation
Fabio H. Poliseli-Scopel et al.
FOOD CHEMISTRY (2013)
Transglutaminase cross-linking effect on sensory characteristics and antioxidant activities of Maillard reaction products from soybean protein hydrolysates
Na Song et al.
FOOD CHEMISTRY (2013)
Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system
Karangwa Eric et al.
FOOD RESEARCH INTERNATIONAL (2013)
Characteristic aroma compounds of cooked and fermented soybean (Chungkook-Jang) inoculated with various Bacilli
Ki-Hong Yoon et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)
Off-Flavor Precursors in Soy Protein Isolate and Novel Strategies for their Removal
Srinivasan Damodaran et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 4 (2013)
Analytical comparison and sensory representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour
Chloe Murat et al.
FOOD CHEMISTRY (2012)
Effect of Enzymatic Deamidation of Soy Protein by Protein-Glutaminase on the Flavor-Binding Properties of the Protein under Aqueous Conditions
Inthawoot Suppavorasatit et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
A Brief History of Lipid Oxidation
Earl G. Hammond et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2011)
Chemical composition of a soybean cultivar lacking lipoxygenases (LOX2 and LOX3)
Elizabethe Adriana Esteves et al.
FOOD CHEMISTRY (2010)
Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing
Anupam Giri et al.
FOOD CHEMISTRY (2010)
Competitive Binding of Off-Flavor Compounds with Soy Protein and β-Cyclodextrin in a Ternary System: A Model Study
Akshay Arora et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2010)
Evidence of an Enzymatic Source of Off Flavors in Lipoxygenase-Null Soybeans
Diliara R. Iassonova et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2009)
Inactivation of soybean lipoxygenase in soymilk by pulsed electric fields
Ying-Qiu Li et al.
FOOD CHEMISTRY (2008)
Binding of Flavor Compounds and Whey Protein Isolate as Affected by Heat and High Pressure Treatments
Janina Kuehn et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Lipoxygenase inhibition by flavonoids:: semiempirical study of the structure-activity relation
M Redrejo-Rodriguez et al.
JOURNAL OF MOLECULAR STRUCTURE-THEOCHEM (2004)
Effect of enzymatic treatment and filtration on sensory characteristics and physical stability of soymilk
A Rosenthal et al.
FOOD CONTROL (2003)
分享论文
