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。Comparative analysis of bacterial communities of water and intestines of silver carp (Hypophthalmichthys molitrix) and bighead carp (H. nobilis) reared in aquaculture pond systems
Liu-Jiang Meng et al.
AQUACULTURE (2021)
Taste improvement of Maillard reaction intermediates derived from enzymatic hydrolysates of pea protein
Xue Zhou et al.
FOOD RESEARCH INTERNATIONAL (2021)
Production, bioactive properties, and potential applications of fish protein hydrolysates: Developments and challenges
Ruichang Gao et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure-taste relationship
Yu Fu et al.
FOOD CHEMISTRY (2020)
Molecular characteristics and foaming properties of ovalbumin-pullulan conjugates through the Maillard reaction
Long Sheng et al.
FOOD HYDROCOLLOIDS (2020)
Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review
Majid Nooshkam et al.
FOOD RESEARCH INTERNATIONAL (2020)
Conjugation of Pea Protein Isolate via Maillard-Driven Chemistry with Saccharide of Diverse Molecular Mass: Molecular Interactions Leading to Aggregation or Glycation
Fengchao Zha et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Peptides and protein hydrolysates as food preservatives and bioactive components of edible films and coatings - A review
Joanna Tkaczewska
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Optimization of the Maillard reaction of xylose with cysteine for modulating aroma compound formation in fermented tilapia fish head hydrolysate using response surface methodology
Pei Gao et al.
FOOD CHEMISTRY (2020)
Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems
Gustavo Luis Leonardo Scalone et al.
FOOD CHEMISTRY (2019)
Effect of ultrasound assisted heating on structure and antioxidant activity of whey protein peptide grafted with galactose
Lu Liu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Heat-Induced Interactions between Whey Protein and Inulin and Changes in Physicochemical and Antioxidative Properties of the Complexes
Cuina Wang et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (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)
Modification of gelatin hydrolysates from grass carp (Ctenopharyngodon idellus) scales by Maillard reaction: Antioxidant activity and volatile compounds
Kangni Chen et al.
FOOD CHEMISTRY (2019)
Inhibition of Maillard Reactions by Replacing Galactose with Galacto-Oligosaccharides in Casein Model Systems
Wei Zhang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Characteristic antioxidant activity and comprehensive flavor compound profile of scallop (Chlamys farreri) mantle hydrolysates-ribose Maillard reaction products
Jia-Run Han 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)
Discovery of Amadori-Type Conjugates in a Peptide Maillard Reaction and Their Corresponding Influence on the Formation of Pyrazines
Tingting Zou et al.
JOURNAL OF FOOD SCIENCE (2018)
Effects of Maillard reaction on bioactivities promotion of anchovy protein hydrolysate: The key role of MRPs and newly formed peptides with basic and aromatic amino acids
Tiantian Zhao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (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)
New functionalities of Maillard reaction products as emulsifiers and encapsulating agents, and the processing parameters: a brief review
Yee-Ying Lee et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)
Kinetics of browning and correlations between browning degree and pyrazine compounds in L-ascorbic acid/acidic amino acid model systems
Ai-Nong Yu et al.
FOOD CHEMISTRY (2017)
Production and identification of antioxidant and angiotensin-converting enzyme inhibition and dipeptidyl peptidase IV inhibitory peptides from bighead carp (Hypophthalmichthys nobilis) muscle hydrolysate
Chi Zhang et al.
JOURNAL OF FUNCTIONAL FOODS (2017)
Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity
Pui Khoon Hong et al.
FOOD CHEMISTRY (2016)
Influence of Free Amino Acids, Oligopeptides, and Polypeptides on the Formation of Pyrazines in Maillard Model Systems
Gustavo Luis Leonardo Scalone et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Production and characterisation of potato patatin-galactose, galactooligosaccharides, and galactan conjugates of great potential as functional ingredients
Sooyoun Seo et al.
FOOD CHEMISTRY (2014)
Changes of Flavor Compounds of Hydrolyzed Chicken Bone Extracts during Maillard Reaction
Hong-Mei Sun et al.
JOURNAL OF FOOD SCIENCE (2014)
Antioxidant activity of Maillard reaction products (MRPs) derived from fructose-lysine and ribose-lysine model systems
Lusani Norah Vhangani 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)
Characteristics and antioxidant activities of ovalbumin glycated with different saccharides under heat moisture treatment
Xiaoqin Huang et al.
FOOD RESEARCH INTERNATIONAL (2012)
Glycation of lysozyme with galactose, galactooligosaccharides and potato galactan through the Maillard reaction and optimization of the production of prebiotic glycoproteins
Sooyoun Seo et al.
PROCESS BIOCHEMISTRY (2012)
Characterization of antioxidant activity and volatile compounds of Maillard reaction products derived from different peptide fractions of peanut hydrolysate
Guowan Su et al.
FOOD RESEARCH INTERNATIONAL (2011)
Effects of lard on the formation of volatiles from the Maillard reaction of cysteine with xylose
Yongxia Xu et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2011)
Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis
Qian Liu et al.
FOOD CHEMISTRY (2010)
Advanced Taste Sensors Based on Artificial Lipids with Global Selectivity to Basic Taste Qualities and High Correlation to Sensory Scores
Yoshikazu Kobayashi et al.
SENSORS (2010)
Evaluation of the umami taste intensity of green tea by a taste sensor
Nobuyuki Hayashi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Sugar fragmentation in the Maillard reaction cascade:: Formation of short-chain carboxylic acids by a new oxidative α-dicarbonyl cleavage pathway
Tomas Davidek et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Formation of flavour compounds in the Maillard reaction
MAJS van Boekel
BIOTECHNOLOGY ADVANCES (2006)
Monitoring glycation of lysozyme by electrospray ionization mass spectrometry
FK Yeboah et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
分享论文
