Citations (193)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (6)
V. Figueroa, M. Farfán & J.M. Aguilera. (2023) Seaweeds as Novel Foods and Source of Culinary Flavors. Food Reviews International 39:1, pages 1-26.
Read now
Read now
Xinyi Wen, Aihua Chen, Yangping Wu, Yunyi Yang, Yanshun Xu, Wenshui Xia, Yu Zhang, Yi Cao & Suhua Chen. (2020) Comparative evaluation of proximate compositions and taste attributes of three Asian hard clams (Meretrix meretrix) with different shell colors. International Journal of Food Properties 23:1, pages 400-411.
Read now
Read now
Yan Huang, Wen Duan, Linhan Wang, Junfei Xiao & Yuyu Zhang. (2019) Orthogonal optimization of beef stir-fried process followed by isolation and identification of the umami peptides by consecutive chromatography and LC-Q-TOF/MS. International Journal of Food Properties 22:1, pages 1773-1785.
Read now
Read now
Ruichang Gao, Li Yuan, Li Su, Xingyi Huang, Gang Yu & Laihao Li. (2015) Study on the Change of Muscle Proteins During the Half-Dried Salt-Cured Silver Carp (Hypophthalmichthys molitrix) Processing. Journal of Aquatic Food Product Technology 24:1, pages 31-41.
Read now
Read now
Chun Cui, Mouming Zhao, Dan Li, Haifeng Zhao & Weizheng Sun. (2014) Biochemical changes of traditional Chinese-type soy sauce produced in four seasons during processing. CyTA - Journal of Food 12:2, pages 166-175.
Read now
Read now
Bärbel Lieske & Gerd Konrad. (1994) Protein hydrolysis—the key to meat flavoring systems. Food Reviews International 10:3, pages 287-312.
Read now
Read now
Articles from other publishers (187)
Kaijia Yu, Guanfan Zhu, Ce Shi, Yangfang Ye, Ronghua Li, Changkao Mu, Zhiming Ren, Qingyang Wu & Chunlin Wang. (2024) Overwintering temperature affects the nutrient composition and non-volatile flavor substances of female adult mud crab Scylla paramamosain in recirculating aquaculture systems (RASs). Aquaculture 578, pages 740053.
Crossref
Crossref
Jiayan Chen, Lingwei Tang, Fangyuan Peng, Zhen Huang, Xingliang Feng, Xiaojun Liu, Yuelong Wang, Yamei Xiao & Wenbin Liu. (2023) Study on biological characteristics and excellent characters of Baling Tieshan organic bighead carp. Reproduction and Breeding 3:4, pages 219-228.
Crossref
Crossref
Yudan Lin, Huaxia Yang, Liang Jiang, Yongjun Zhang, Jia Li & Xiaoxu Zhu. (2023) Analysis of the flavour components, total phenolic content and antioxidant capacity between rice wine from two raw rice and starters. International Journal of Food Science & Technology.
Crossref
Crossref
Weibo Jiang, Xiaoyan Jia, Ningjun Xie, Chuang Wen, Shuo Ma, Guangzhen Jiang, Xiangfei Li, Cheng Chi, Dingdong Zhang & Wenbin Liu. (2023) Aquafeed fermentation improves dietary nutritional quality and benefits feeding behavior, meat flavor, and intestinal microbiota of Chinese mitten crab (Eriocheir sinensis). Animal Nutrition 14, pages 1-19.
Crossref
Crossref
M. A. G. Quaresma, G. Pereira, M. L. Nunes, C. Sponda, A. Jardim, H. Gonçalves, C. Santos & L. C. Roseiro. (2023) Evaluating dried salted cod amino acid signature for nutritional quality assessment and discriminant analysis. Frontiers in Nutrition 10.
Crossref
Crossref
Shuang Li, Zhanru Shao, Chang Lu & Delin Duan. (2023) Isolation and functional verification of an aspartate aminotransferase gene from Neoporphyra haitanensis. BMC Plant Biology 23:1.
Crossref
Crossref
Qiaohan Wang, Lan Lan, Huiru Li, Qingli Gong & Xu Gao. (2023) Effects of Nitrogen Source and Concentration on the Growth and Biochemical Composition of the Red Seaweed Grateloupia turuturu (Halymeniaceae, Rhodophyta). Sustainability 15:5, pages 4210.
Crossref
Crossref
Mahensa Billqys Nurhayati Prativi, Dea Indriani Astuti, Sastia Prama Putri, Walter A. Laviña, Eiichiro Fukusaki & Pingkan Aditiawati. (2023) Metabolite Changes in Indonesian Tempe Production from Raw Soybeans to Over-Fermented Tempe. Metabolites 13:2, pages 300.
Crossref
Crossref
Van-Ba Hoa, Dong-Heon Song, Kuk-Hwan Seol, Sun-Moon Kang, Hyun-Wook Kim, In-Seon Bae, Eun-Sung Kim, Yeon-Soo Park & Soo-Hyun Cho. (2023) A Comparative Study on the Meat Quality, Taste and Aroma Related Compounds between Korean Hanwoo and Chikso Cattle. Foods 12:4, pages 805.
Crossref
Crossref
Lili Zhang, Li Liang, Kaina Qiao, Dandan Pu, Baoguo Sun, Xuewei Zhou & Yuyu Zhang. (2023) Decoding the Effect of Age on the Taste Perception of Chicken Breast Soup Based on LC-QTOF-MS/MS Combined with a Chemometric Approach. Foods 12:3, pages 674.
Crossref
Crossref
Renyu Zhang, Alastair B. Ross, Noby Jacob, Michael Agnew, Maryann Staincliffe & Mustafa M. Farouk. (2023) Rapid Evaporative Ionisation Mass Spectrometry fingerprinting can discriminate lamb meat due to different ageing methods and levels of dehydration. Journal of Proteomics 272, pages 104771.
Crossref
Crossref
Ernesto de Jesus Zapata Flores, Nguyễn Kim Ngân Bùi, Sigrid Selberg, Koit Herodes & Ivo Leito. (2023) Comparison of two azobenzene-based amino acid derivatization reagents for LC-MS/MS analysis in positive and negative ESI modes. Talanta 252, pages 123803.
Crossref
Crossref
Andressa Kuhnen Silva, Gerlon de Almeida Ribeiro Oliveira, Alex Castro, Cristiano Sales Prado & Luciano Morais Lião. (2023) The most consumed beef cuts in Brazil: Prices versus metabolic profile. Journal of Food Composition and Analysis 115, pages 104860.
Crossref
Crossref
Wenchao Yu, Liting Zeng, Weiguang Zou, Ying Shu, Jin-Chywan Gwo, Weiwei You, Xuan Luo & Caihuan Ke. (2023) Seasonal variation in the nutritional components and textural properties of Pacific abalone and its hybrids. Aquaculture 563, pages 738930.
Crossref
Crossref
Ga-Yang Lee, Min-Jeong Jung, Jong-Woong Nam, Ah-Ram Han, Byoung-Mok Kim & Joon-Young Jun. (2022) Preparation and Taste Profiling of the Enzymatic Protein Hydrolysate from a by-Product of Red Snow Crab Processing as a Natural Seasoning Compound. Foods 11:23, pages 3911.
Crossref
Crossref
Yun Hu, Naiyong Xiao, Yiting Ye & Wenzheng Shi. (2022)
Fish proteins as potential precursors of taste‐active compounds: an
in silico
study
. Journal of the Science of Food and Agriculture 102:14, pages 6404-6413.
Crossref
Crossref
Carolina Camacho, Tatiana Correia, Bárbara Teixeira, Rogério Mendes, Luísa M.P. Valente, M. Fernanda Pessoa, M. Leonor Nunes & Amparo Gonçalves. (2022) Nucleotides and free amino acids in sea urchin Paracentrotus lividus gonads: contributions for freshness and overall taste. Food Chemistry, pages 134505.
Crossref
Crossref
Zihan Zhang, Hongxia Sun, Junmei Liu, Hong Zhang & Feng Huang. (2022) Changes in eating quality of Chinese braised beef produced from three different muscles. International Journal of Gastronomy and Food Science 29, pages 100584.
Crossref
Crossref
Ernesto de Jesus Zapata Flores, Koit Herodes & Ivo Leito. (2022) Comparison of the ionisation mode in the determination of free amino acids in beers by Liquid Chromatography tandem mass spectrometry. Journal of Chromatography A 1677, pages 463320.
Crossref
Crossref
Doudou Xu, Yubo Wang, Xin Zhang, Enfa Yan, Linjuan He, Lu Wang, Chenghong Ma, Pengguang Zhang & Jingdong Yin. (2022) Dietary Valine/Isoleucine Ratio Impact Carcass Characteristics, Meat Edible Quality and Nutritional Values in Finishing Crossbred Duroc × Landrace × Yorkshire Pigs With Different Slaughter Weights. Frontiers in Nutrition 9.
Crossref
Crossref
Xiao Chen, Zixuan Gu, Yinghan Peng & Siew Young Quek. (2022) What happens to commercial camembert cheese under packaging? Unveiling biochemical changes by untargeted and targeted metabolomic approaches. Food Chemistry 383, pages 132437.
Crossref
Crossref
Ishamri Ismail, Young-Hwa Hwang, Allah Bakhsh, Se-Jin Lee, Eun-Yeong Lee, Chan-Jin Kim & Seon-Tea Joo. (2022) Control of sous-vide physicochemical, sensory, and microbial properties through the manipulation of cooking temperatures and times. Meat Science 188, pages 108787.
Crossref
Crossref
Weiwei Chen, Xing Li, Yun Zhao, Shujian Chen, Hongzhi Yao, Huan Wang, Chunlin Wang & Qingyang Wu. (2022) Effects of short-term low salinity stress on non-volatile flavor substances of muscle and hepatopancreas in Portunus trituberculatus. Journal of Food Composition and Analysis 109, pages 104520.
Crossref
Crossref
Bert Coleman, Christof Van Poucke, Bavo Dewitte, Ann Ruttens, Tanja Moerdijk-Poortvliet, Christos Latsos, Koen De Reu, Lander Blommaert, Barbara Duquenne, Klaas Timmermans, Jasper van Houcke, Koenraad Muylaert & Johan Robbens. (2022) Potential of microalgae as flavoring agents for plant-based seafood alternatives. Future Foods 5, pages 100139.
Crossref
Crossref
Xiao-min Li, Jie-ying Deng, Ying Wu, Wen Nie, Zhao-ming Wang, Hui Zhou & Bao-cai Xu. (2022) Insight into the correlation between microbial diversity and flavor profiles of traditional dry-cured duck from the metabolomic perspective. Food Research International 156, pages 111349.
Crossref
Crossref
Ana Rita Ribeiro de Araújo Cordeiro, Lorena Lucena de Medeiros, Lary de Souza Olegário, Leila Moreira de Carvalho, Taliana Kenia Alencar Bezerra, Maria Teresa Bertoldo Pacheco, Mércia de Sousa Galvão & Marta Suely Madruga. (2022) Effect of proteases on water-soluble and fat-soluble aroma precursors of goat visceras protein hydrolysate. Food Bioscience 47, pages 101703.
Crossref
Crossref
Christos Latsos, Eric Wassenaar, Tanja Moerdijk, Bert Coleman, Johan Robbens, Sandra van Roy, Leen Bastiaens, Jasper van Houcke & Klaas R. Timmermans. (2022) Effect of pH on Rhodomonas salina growth, biochemical composition, and taste, produced in semi-large scale under sunlight conditions. Journal of Applied Phycology 34:3, pages 1215-1226.
Crossref
Crossref
Yang Wang, Zhaoming Wang, Qingli Han, Yong Xie, Hui Zhou, Kai Zhou, Xinlin Li & Baocai Xu. (2022) Comprehensive insights into the evolution of microbiological and metabolic characteristics of the fat portion during the processing of traditional Chinese bacon. Food Research International 155, pages 110987.
Crossref
Crossref
Peng Yang, Guixia Zhong, Juanchun Yang, Linyu Zhao, Ding Sun, Yaqin Tian, Ruren Li & Liangyan Rong. (2022) Metagenomic and metabolomic profiling reveals the correlation between the microbiota and flavor compounds and nutrients in fermented sausages. Food Chemistry 375, pages 131645.
Crossref
Crossref
Martin Vogelsang-O’Dwyer, Aylin W. Sahin, Elke K. Arendt & Emanuele Zannini. (2022) Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties. Foods 11:9, pages 1307.
Crossref
Crossref
Weiwei Chen, Xing Li, Kangxiang Qin, Tianlong Gao, Chunlin Wang & Huan Wang. (2021)
Effects of low salinity on fatty acid and free amino acid composition of muscle tissues in
Portunus trituberculatus
. Aquaculture Research 53:5, pages 1627-1635.
Crossref
Crossref
Somwang Lekjing & Karthikeyan Venkatachalam. (2022) Quality changes of HomChaiya rice beer during storage at two alternative temperatures. Journal of Bioscience and Bioengineering 133:4, pages 369-374.
Crossref
Crossref
Yan Huang, Dandan Pu, Zhilin Hao, Li Liang, Jing Zhao, Yizhuang Tang & Yuyu Zhang. (2022) Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash. Foods 11:7, pages 896.
Crossref
Crossref
Xinzhi Li & Shao‐Quan Liu. (2021) Effect of thermal treatment on aroma compound formation in yeast fermented pork hydrolysate supplemented with xylose and cysteine. Journal of the Science of Food and Agriculture 102:4, pages 1457-1465.
Crossref
Crossref
Dong-Geon Nam, Mina Kim, Jeong-Sook Choe & Ae-jin Choi. (2022) Effects of High-Pressure, Hydrothermal, and Enzyme-Assisted Treatment on the Taste and Flavor Profile of Water-Soluble Ginger (Zingiber officinale) Extract. Foods 11:4, pages 508.
Crossref
Crossref
Marta Gallego, Fidel Toldrá & Leticia Mora. (2022) Quantification and in silico analysis of taste dipeptides generated during dry-cured ham processing. Food Chemistry 370, pages 130977.
Crossref
Crossref
Seung-Hun Chae, O New Lee, Han Yong Park & Kang-Mo Ku. (2022) Seasonal Effects of Glucosinolate and Sugar Content Determine the Pungency of Small-Type (Altari) Radishes (Raphanus sativus L.). Plants 11:3, pages 312.
Crossref
Crossref
Xiaomin PANG, Fangya CHEN, Guoying LIU, Qi ZHANG, Jianghua YE, Weixing LEI, Xiaoli JIA & Haibin HE. (2022) Comparative analysis on the quality of Wuyi Rougui (Camellia sinensis) tea with different grades. Food Science and Technology 42.
Crossref
Crossref
E. Vossen, L. Dewulf, G. Van Royen, I. Van Damme, L. De Zutter, I. Fraeye & S. De Smet. (2022) Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef. Meat Science 183, pages 108659.
Crossref
Crossref
Li Liang, Chenchen Zhou, Yuyu Zhang & Baoguo Sun. (2021) Effect of Welsh Onion on Taste Components and Sensory Characteristics of Porcine Bone Soup. Foods 10:12, pages 2968.
Crossref
Crossref
Lin Zhang, Jun Huang, Rongqing Zhou, Qi Qi, Menglu Yang, Can Peng, Chongde Wu & Yao Jin. (2021) The effects of different coculture patterns with salt-tolerant yeast strains on the microbial community and metabolites of soy sauce moromi. Food Research International 150, pages 110747.
Crossref
Crossref
Nara R.B. Cônsolo, Juliana Silva, Vicente L.M. Buarque, Linda M. Samuelsson, Poppy Miller, Paul H. Maclean, Tiago B. Moraes, Luis C.G.S. Barbosa, Angel Higuera-Padilla, Luiz A. Colnago, Arlindo Saran Netto, David E. Gerrard & Saulo L. Silva. (2021) Using TD-NMR relaxometry and 1D 1H NMR spectroscopy to evaluate aging of Nellore beef. Meat Science 181, pages 108606.
Crossref
Crossref
Nabila Begum, Ali Raza, Huanlu Song, Maryam Iftikhar, Yu Zhang, Lei Zhang & Peng Liu. (2021) Fractionation and identification of flavor peptides from bovine bone extract after enzymatic hydrolysis and Maillard reaction by consecutive chromatography. Journal of Food Processing and Preservation 45:10.
Crossref
Crossref
Yan Kong, Chenchen Zhou, Lili Zhang, Honglei Tian, Caili Fu, Xuepeng Li & Yuyu Zhang. (2021) Comparative analysis of taste components of three seasoning bases prepared via stir‐frying, enzymatic hydrolysis, and thermal reaction. Journal of Food Processing and Preservation 45:9.
Crossref
Crossref
G. V. V. Liyanaarachchi, K. R. R. Mahanama, H. P. P. S. Somasiri, P. A. N. Punyasiri, K. A. K. Wijesena & J. D. Kottawa-Arachchi. (2021) Profiling of amino acids in traditional and improved rice (Oryza sativa L.) varieties of Sri Lanka and their health promoting aspects. Cereal Research Communications 49:3, pages 441-448.
Crossref
Crossref
Mariagrazia Molfetta, Giuseppe Celano & Fabio Minervini. (2021) Functional, Nutritional, and Sensory Quality of Mixed Flours-Based Breads as Compared to Durum Wheat Semolina-Based Breads. Foods 10:7, pages 1613.
Crossref
Crossref
Pramod Kumar Nanda, Arun K. Das, Premanshu Dandapat, Pubali Dhar, Samiran Bandyopadhyay, Amira Leila Dib, José M. Lorenzo & Mohammed Gagaoua. (2021) Nutritional aspects, flavour profile and health benefits of crab meat based novel food products and valorisation of processing waste to wealth: A review. Trends in Food Science & Technology 112, pages 252-267.
Crossref
Crossref
Xilin Ding, Guiying Wang, Yingling Zou, Yaying Zhao, Changrong Ge & Guozhou Liao. (2021) Evaluation of small molecular metabolites and sensory properties of Xuanwei ham salted with partial replacement of NaCl by KCl. Meat Science 175, pages 108465.
Crossref
Crossref
María‐Concepción Aristoy & Fidel Toldrá. 2001. Kirk-Othmer Encyclopedia of Chemical Technology. Kirk-Othmer Encyclopedia of Chemical Technology
1
23
.
Hiroko Sukegawa, Mito Kokawa & Yutaka Kitamura. (2021) Establishment of a cultivation method for sprouted brown rice and elucidation of its functional food characteristics. Food Science and Technology Research 27:3, pages 341-349.
Crossref
Crossref
Ana Rita Ribeiro de Araújo Cordeiro, Lorena Lucena de Medeiros, Taliana Kenia Alencar Bezerra, Maria Teresa Bertoldo Pacheco, Mércia de Sousa Galvão & Marta Suely Madruga. (2020) Effects of thermal processing on the flavor molecules of goat by-product hydrolysates. Food Research International 138, pages 109758.
Crossref
Crossref
R.G.M. van der Sman, I.A.F. van den Hoek & S. Renzetti. (2020) Sugar replacement with zwitterionic plasticizers like amino acids. Food Hydrocolloids 109, pages 106113.
Crossref
Crossref
Ningning Xu, Kai Xu, Wenlei Wang, Yan Xu, Dehua Ji, Changsheng Chen & Chaotian Xie. (2020) Nutrient Enrichment Improves Growth and Food Quality of Two Strains of the Economic Seaweed Pyropia haitanensis. Frontiers in Marine Science 7.
Crossref
Crossref
Yiting Zhang, Jiazeng Ji, Shiwei Song, Wei Su & Houcheng Liu. (2020) Growth, Nutritional Quality and Health-Promoting Compounds in Chinese Kale Grown under Different Ratios of Red:Blue LED Lights. Agronomy 10:9, pages 1248.
Crossref
Crossref
Fengke Lin, Fei Cai, Binsheng Luo, Ronghui Gu, Selena Ahmed & Chunlin Long. (2020) Variation of Microbiological and Biochemical Profiles of Laowo Dry-Cured Ham, an Indigenous Fermented Food, during Ripening by GC-TOF-MS and UPLC-QTOF-MS. Journal of Agricultural and Food Chemistry 68:33, pages 8925-8935.
Crossref
Crossref
Zhangcheng Liang, Hao Su, Xiaozi Lin, Zhigang He, Weixin Li & Donglian Deng. (2020) Microbial communities and amino acids during the fermentation of Wuyi Hong Qu Huangjiu. LWT 130, pages 109743.
Crossref
Crossref
Pei Gao, Lin Li, Wenshui Xia, Yanshun Xu & Shaoquan Liu. (2020) Valorization of Nile tilapia (Oreochromis niloticus) fish head for a novel fish sauce by fermentation with selected lactic acid bacteria. LWT 129, pages 109539.
Crossref
Crossref
Yu-Chun Chiu, Kristen Matak & Kang-Mo Ku. (2020) Methyl Jasmonate Treatment of Broccoli Enhanced Glucosinolate Concentration, Which Was Retained after Boiling, Steaming, or Microwaving. Foods 9:6, pages 758.
Crossref
Crossref
Yi Yang, Daodong Pan, Ying Wang, Jun He, Yi Yue, Qiang Xia, Guanghong Zhou & Jinxuan Cao. (2020) Effect of Reconstituted Broth on the Taste-Active Metabolites and Sensory Quality of Stewed and Roasted Pork-Hock. Foods 9:4, pages 513.
Crossref
Crossref
David F. Woods, Iwona M. Kozak & Fergal O’Gara. (2020) Microbiome and Functional Analysis of a Traditional Food Process: Isolation of a Novel Species (Vibrio hibernica) With Industrial Potential. Frontiers in Microbiology 11.
Crossref
Crossref
Rachma Wikandari, Tiara Anjarsari Nuru Utami, Nurul Hasniah & Sardjono .. (2020) Chemical, Nutritional, Physical and Sensory Characterization of Tempe Made from Various Underutilized Legumes. Pakistan Journal of Nutrition 19:4, pages 179-190.
Crossref
Crossref
Lei Tang, Huan Wang, Chunlin Wang, Changkao Mu, Hongling Wei, Hongzhi Yao, Chunyu Ye, Lizhi Chen & Ce Shi. (2020) Temperature potentially induced distinctive flavor of mud crab Scylla paramamosain mediated by gut microbiota. Scientific Reports 10:1.
Crossref
Crossref
Nara Regina Brandão Cônsolo, Juliana da Silva, Vicente Luiz Macedo Buarque, Angel Higuera-Padilla, Luis Carlos Garibaldi Simon Barbosa, Andressa Zawadzki, Luis Alberto Colnago, Arlindo Saran Netto, David Edwin Gerrard & Saulo Luz Silva. (2020) Selection for Growth and Precocity Alters Muscle Metabolism in Nellore Cattle. Metabolites 10:2, pages 58.
Crossref
Crossref
Jian Zhang, Brian Bowker, Yi Yang, Bin Pang & Hong Zhuang. (2020) Effects of deboning time and thawing method interaction on sensory descriptive profiles of cooked chicken breast and thigh meat. LWT 120, pages 108939.
Crossref
Crossref
Lei Tang, Huan Wang, Hongling Wei, Chunyu Ye, Lizhi Chen, Hongzhi Yao, Ce Shi, Changkao Mu & Chunlin Wang. (2019)
Overwintering behaviour affects distinctive flavour of mud crab
Scylla paramamosain
in commercial farms
. Aquaculture Research 51:1, pages 29-40.
Crossref
Crossref
Kui-Chao Qu, Hui-Qin Li, Kou-Kou Tang, Zhen-Yong Wang & Rui-Feng Fan. (2019) Selenium Mitigates Cadmium-Induced Adverse Effects on Trace Elements and Amino Acids Profiles in Chicken Pectoral Muscles. Biological Trace Element Research 193:1, pages 234-240.
Crossref
Crossref
Javid Ahmad Malik & Monika Bhadauria. 2020. Antioxidants in Vegetables and Nuts - Properties and Health Benefits. Antioxidants in Vegetables and Nuts - Properties and Health Benefits
539
557
.
Sang-Jun Park, Ji-Hoon Na, Chul-Gyo Lee, Jae-Hee Jeong, Cheol-Min Kim, Hong-Bi Han, Bok-Seon Kim, Chang-Hee Park & Chang-Ki Huh. (2019) Quality characteristics of Tenebrio molitor L. ingested yuzu supplemented feed. Korean J. Food Preserv. 26:7, pages 777-784.
Crossref
Crossref
Marta Gallego, Leticia Mora & Fidel Toldrá. (2019) The relevance of dipeptides and tripeptides in the bioactivity and taste of dry-cured ham. Food Production, Processing and Nutrition 1:1.
Crossref
Crossref
Qian Guo, Xiangfeng Kong, Chengjun Hu, Bing Zhou, Chengtao Wang & Qingwu W. Shen. (2019)
Fatty Acid Content, Flavor Compounds, and Sensory Quality of Pork Loin as Affected by Dietary Supplementation with
l
‐arginine and Glutamic Acid
. Journal of Food Science 84:12, pages 3445-3453.
Crossref
Crossref
Ru Liang, Jun Huang, Xueming Wu, Jun Fan, Yi Xu, Chongde Wu, Yao Jin & Rongqing Zhou. (2019) Effect of raw material and starters on the metabolite constituents and microbial community diversity of fermented soy sauce. Journal of the Science of Food and Agriculture 99:13, pages 5687-5695.
Crossref
Crossref
Luan Yang, Bona Dai, Charfedinne Ayed & Yuan Liu. (2019) Comparing the metabolic profiles of raw and cooked pufferfish (Takifugu flavidus) meat by NMR assessment. Food Chemistry 290, pages 107-113.
Crossref
Crossref
Kora Kassandra Großmann, Michael Merz, Daniel Appel & Lutz Fischer. (2019) A fast and novel approach to evaluate technical enzyme preparations for an efficient protein hydrolysis. European Food Research and Technology 245:8, pages 1695-1708.
Crossref
Crossref
Yan Kong, Li-Li Zhang, Jing Zhao, Yu-Yu Zhang, Bao-Guo Sun & Hai-Tao Chen. (2019) Isolation and identification of the umami peptides from shiitake mushroom by consecutive chromatography and LC-Q-TOF-MS. Food Research International 121, pages 463-470.
Crossref
Crossref
Xiaodong Xu, Rui Xu, Ze Song, Qian Jia, Tao Feng, Meigui Huang & Shiqing Song. (2019) Identification of umami-tasting peptides from Volvariella volvacea using ultra performance liquid chromatography quadrupole time-of-flight mass spectrometry and sensory-guided separation techniques. Journal of Chromatography A 1596, pages 96-103.
Crossref
Crossref
Seung-Hoon Lee, Chung-Nam Kim, Kyoung-Bo Ko, Se-Pill Park, Ho-Kyoung Kim, Jun-Mo Kim & Youn-Chul Ryu. (2019) Comparisons of Beef Fatty Acid and Amino Acid Characteristics between
Jeju Black Cattle, Hanwoo, and Wagyu Breeds. Food Science of Animal Resources 39:3, pages 402-409.
Crossref
Crossref
Yongsheng Zhang, Yuan Ma, Zaheer Ahmed, Weitao Geng, Wei Tang, Yuan Liu, Huihui Jin, Fang Jiang, Jinju Wang & Yanping Wang. (2019) Purification and identification of kokumi‐enhancing peptides from chicken protein hydrolysate. International Journal of Food Science & Technology 54:6, pages 2151-2158.
Crossref
Crossref
Dimitra Mastorakou, Angelica Ruark, Hugo Weenen, Bernd Stahl & Markus Stieger. (2019) Sensory characteristics of human milk: Association between mothers' diet and milk for bitter taste. Journal of Dairy Science 102:2, pages 1116-1130.
Crossref
Crossref
Huan Wang, Lei Tang, Hongling Wei, Changkao Mu & Chunlin Wang. (2018)
“Butter Crab”: an environment‐induced phenotypic variation of
Scylla paramamosain
with special nutrition and flavour
. Aquaculture Research 50:2, pages 541-549.
Crossref
Crossref
Jose L Perez, Guddadarangavvanahally K Jayaprakasha, Kevin Crosby & Bhimanagouda S Patil. (2018)
Evaluation of bitter melon (
Momordica charantia
) cultivars grown in Texas and levels of various phytonutrients
. Journal of the Science of Food and Agriculture 99:1, pages 379-390.
Crossref
Crossref
Guang Gao, Qi Gao, Menglin Bao, Juntian Xu & Xinshu Li. (2019) Nitrogen availability modulates the effects of ocean acidification on biomass yield and food quality of a marine crop Pyropia yezoensis. Food Chemistry 271, pages 623-629.
Crossref
Crossref
Yanhong Bai, Liyuan Niu & Qisen Xiang. 2019. Electrolyzed Water in Food: Fundamentals and Applications. Electrolyzed Water in Food: Fundamentals and Applications
113
156
.
Yuan H. Brad Kim, Danyi Ma, Derico Setyabrata, Mustafa M. Farouk, Steven M. Lonergan, Elisabeth Huff-Lonergan & Melvin C. Hunt. (2018) Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies. Meat Science 144, pages 74-90.
Crossref
Crossref
Masahiro Yuasa, Koji Kawabeta, Ayaka Eguchi, Haruka Abe, Emi Yamashita, Kazunori Koba & Mihoko Tominaga. (2018) Characterization of taste and micronutrient content of rock oysters (Crassostrea nippona) and Pacific oysters (Crassostrea gigas) in Japan. International Journal of Gastronomy and Food Science 13, pages 52-57.
Crossref
Crossref
Lisa Siekmann, Lisa Meier-Dinkel, Sabine Janisch, Brianne Altmann, Claudia Kaltwasser, Christian Sürie & Carsten Krischek. (2018) Carcass Quality, Meat Quality and Sensory Properties of the Dual-Purpose Chicken Lohmann Dual. Foods 7:10, pages 156.
Crossref
Crossref
Luke Bell, Omobolanle O. Oloyede, Stella Lignou, Carol Wagstaff & Lisa Methven. (2018) Taste and Flavor Perceptions of Glucosinolates, Isothiocyanates, and Related Compounds. Molecular Nutrition & Food Research 62:18, pages 1700990.
Crossref
Crossref
Jing Xu, Lin Feng, Wei-Dan Jiang, Pei Wu, Yang Liu, Jun Jiang, Sheng-Yao Kuang, Ling Tang & Xiao-Qiu Zhou. (2018) Different dietary protein levels affect flesh quality, fatty acids and alter gene expression of Nrf2-mediated antioxidant enzymes in the muscle of grass carp (Ctenopharyngodon idella). Aquaculture 493, pages 272-282.
Crossref
Crossref
Hanifah Nuryani Lioe, Ayano Kinjo, Shin Yasuda, Megumi Kuba-Miyara, Shinjiro Tachibana & Masaaki Yasuda. (2018) Taste and chemical characteristics of low molecular weight fractions from tofuyo – Japanese fermented soybean curd. Food Chemistry 252, pages 265-270.
Crossref
Crossref
Federica Ianni, Antonella Lisanti, Maura Marinozzi, Emidio Camaioni, Lucia Pucciarini, Andrea Massoli, Roccaldo Sardella, Luciano Concezzi & Benedetto Natalini. (2018) Hydrophobic Amino Acid Content in Onions as Potential Fingerprints of Geographical Origin: The Case of Rossa da Inverno sel. Rojo Duro. Molecules 23:6, pages 1259.
Crossref
Crossref
Xiaowei Lou, Yangfang Ye, Ying Wang, Yangying Sun, Daodong Pan & Jinxuan Cao. (2018) Effect of high-pressure treatment on taste and metabolite profiles of ducks with two different vinasse-curing processes. Food Research International 105, pages 703-712.
Crossref
Crossref
Pan-Pan Liu, Jun-Feng Yin, Gen-Sheng Chen, Fang Wang & Yong-Quan Xu. (2018) Flavor characteristics and chemical compositions of oolong tea processed using different semi-fermentation times. Journal of Food Science and Technology 55:3, pages 1185-1195.
Crossref
Crossref
Yan Kong, Xiao Yang, Qi Ding, Yu-Yu Zhang, Bao-Guo Sun, Hai-Tao Chen & Ying Sun. (2017) Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate. Food Research International.
Crossref
Crossref
M‐Concepción Aristoy, Milagro Reig & Fidel Toldrá. 2017. Advances in Food Diagnostics. Advances in Food Diagnostics
343
377
.
Jin-Lin Li, Zong-Cai Tu, Xiao-Mei Sha, Lu Zhang, De-Rong Lin, Kai Zeng, Hui Wang, Juan-Juan Pang & Ping-Ping Tang. (2017)
Effect of Frying on Fatty Acid Profile, Free Amino Acids and Volatile Compounds of Grass Carp (
Ctenopharyngodon idellus
) Fillets
. Journal of Food Processing and Preservation 41:4, pages e13088.
Crossref
Crossref
Yoshinori Kodani, Takuya Miyakawa, Tomohiko Komatsu & Masaru Tanokura. (2017) NMR-based metabolomics for simultaneously evaluating multiple determinants of primary beef quality in Japanese Black cattle. Scientific Reports 7:1.
Crossref
Crossref
Luke Bell, Lisa Methven, Angelo Signore, Maria Jose Oruna-Concha & Carol Wagstaff. (2017) Analysis of seven salad rocket (Eruca sativa) accessions: The relationships between sensory attributes and volatile and non-volatile compounds. Food Chemistry 218, pages 181-191.
Crossref
Crossref
Sayaka Ichimura, Yukinobu Nakamura, Yuka Yoshida & Akihito Hattori. (2016) Hypoxanthine enhances the cured meat taste. Animal Science Journal 88:2, pages 379-385.
Crossref
Crossref
Mette Dines Cantor, Tatjana van den Tempel, Tine Kronborg Hansen & Ylva Ardö. 2017. Cheese. Cheese
929
954
.
Min-Gu Ju, Ji-Han Kim, Hyun-Joo Jang, Su-Jung Yeon, Go-En Hong, Woojoon Park, Han Geuk Seo & Chi-Ho Lee. (2016) Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork. Korean Journal for Food Science of Animal Resources 36:6, pages 729-736.
Crossref
Crossref
Sylvia M. S. Chungchunlam, Sharon J. Henare, Siva Ganesh & Paul J. Moughan. (2016) Effect of whey protein and a free amino acid mixture simulating whey protein on measures of satiety in normal-weight women. British Journal of Nutrition 116:9, pages 1666-1673.
Crossref
Crossref
Yogesh Khetra, Suresh Kumar Kanawjia & Ritika Puri. (2016) Selection and optimization of salt replacer, flavour enhancer and bitter blocker for manufacturing low sodium Cheddar cheese using response surface methodology. LWT - Food Science and Technology 72, pages 99-106.
Crossref
Crossref
Lihua Wang, Baocai Xu, Linlin Li, Mengke Zhang, Tao Feng, Jinpeng Wang & Zhengyu Jin. (2016)
Enhancement of umami taste of hydrolyzed protein from wheat gluten by
β
-cyclodextrin
. Journal of the Science of Food and Agriculture 96:13, pages 4499-4504.
Crossref
Crossref
Young Chan Park & Doo Hyun Park. (2016) Making soy sauce using direct fermentation of defatted soybean meal without the meju (soybean Koji) preparation process. Food Science and Biotechnology 25:3, pages 777-784.
Crossref
Crossref
Yuko Shimamura, Momoka Shinke, Miki Hiraishi, Yusuke Tsuchiya & Shuichi Masuda. (2015) The application of alkaline and acidic electrolyzed water in the sterilization of chicken breasts and beef liver. Food Science & Nutrition 4:3, pages 431-440.
Crossref
Crossref
Ji-Han Kim, Go-Eun Hong, Chang-Won Pyun, Woojoon Park & Chi-Ho Lee. (2016) Enhancement of physicochemical, microbiological and sensory properties of dry-cured loin by using processed sulfur-fed pigs. Animal Production Science 56:11, pages 1936.
Crossref
Crossref
Yuan H. Brad Kim, Robert Kemp & Linda M. Samuelsson. (2016) Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins. Meat Science 111, pages 168-176.
Crossref
Crossref
Yean Yean Soong, Joseph Lim, Lijuan Sun & Christiani Jeyakumar Henry. (2015) Effect of co-ingestion of amino acids with rice on glycaemic and insulinaemic response. British Journal of Nutrition 114:11, pages 1845-1851.
Crossref
Crossref
Jing Deng, Huachang Wu & Zhirong Yang. (2015) Quality comparison of sweet flour pastes produced via natural and temperature-controlled fermentation. Food Science and Biotechnology 24:6, pages 2059-2064.
Crossref
Crossref
Xinrui Zhao, Huijun Zou, Guocheng Du, Jian Chen & Jingwen Zhou. (2015) Effects of nitrogen catabolite repression-related amino acids on the flavour of rice wine. Journal of the Institute of Brewing 121:4, pages 581-588.
Crossref
Crossref
Ji-Han Kim, Ha-Young Noh, Gyeom-Heon Kim, Go-Eun Hong, Soo-Ki Kim & Chi-Ho Lee. (2015) Effect of Dietary Supplementation with Processed Sulfur on Meat Quality and Oxidative Stability in Longissimus dorsi of Pigs. Korean Journal for Food Science of Animal Resources 35:3, pages 330-338.
Crossref
Crossref
M-Concepción Aristoy & Fidel Toldrá. 2015. Handbook of Food Analysis, Third Edition - Two Volume Set. Handbook of Food Analysis, Third Edition - Two Volume Set
297
328
.
Constanza M. López, Elena Bru, Graciela M. Vignolo & Silvina G. Fadda. (2015) Identification of small peptides arising from hydrolysis of meat proteins in dry fermented sausages. Meat Science 104, pages 20-29.
Crossref
Crossref
Chan Zhong, Masayo Nakanishi, Jie-Ting Geng, Emiko Okazaki, Min-Jie Cao, Wu-Yin Weng & Kazufumi Osako. (2015) Comparison of non-volatile taste-active components in fish sauce produced from lizardfish Saurida wanieso viscera under different conditions. Fisheries Science 81:3, pages 581-590.
Crossref
Crossref
Han Sub Kwak, Misook Kim, Youngseung Lee & Yoonhwa Jeong. (2015) Identification of key sensory attributes for consumer acceptance and instrumental quality of aseptic-packaged cooked rice. International Journal of Food Science & Technology 50:3, pages 691-699.
Crossref
Crossref
Cindy J. ZhaoMathias KinnerWendy WismerMichael G. Gänzle. (2015)
Effect of Glutamate Accumulation During Sourdough Fermentation with
Lactobacillus reuteri
on the Taste of Bread and Sodium-Reduced Bread
. Cereal Chemistry Journal 92:2, pages 224-230.
Crossref
Crossref
Yan Zhao, Yonggang Tu, Mingsheng Xu, Jianke Li & Huaying Du. (2014) Physicochemical and nutritional characteristics of preserved duck egg white. Poultry Science 93:12, pages 3130-3137.
Crossref
Crossref
Jia Hou, Paul L.H. McSweeney, Thomas P. Beresford & Timothy P. Guinee. (2014) Effect of curd washing on the properties of reduced-calcium and standard-calcium Cheddar cheese. Journal of Dairy Science 97:10, pages 5983-5999.
Crossref
Crossref
A. Hoshi, S. Aoki, E. Kouno, M. Ogasawara, T. Onaka, Y. Miura & K. Mamiya. (2014) A Novel Objective Sour Taste Evaluation Method Based on Near-infrared Spectroscopy. Chemical Senses 39:4, pages 313-322.
Crossref
Crossref
Jia Hou, John A. Hannon, Paul L.H. McSweeney, Thomas P. Beresford & Timothy P. Guinee. (2014) Effect of curd washing on cheese proteolysis, texture, volatile compounds, and sensory grading in full fat Cheddar cheese. International Dairy Journal 34:2, pages 190-198.
Crossref
Crossref
Dashdorj Dashmaa, Jieun Yang, Hoa Van Ba, Kyeong-Seon Ryu & Inho Hwang. (2013) Differences in the Taste-active Compounds between Hanwoo Longissimus and Semitendinosus Muscles and Its Comparision with Angus Longissimus Beef Muscle. Korean Journal for Food Science of Animal Resources 33:4, pages 508-514.
Crossref
Crossref
Ji-Soo Lee, Shin-Joung Rho, Young-Wan Kim, Ki Won Lee & Hyeon Gyu Lee. (2013) Evaluation of biological activities of the short-term fermented soybean extract. Food Science and Biotechnology 22:4, pages 973-978.
Crossref
Crossref
Guozhong Zhao, Yunping Yao, Xiaohua Wang, Lihua Hou, Chunling Wang & Xiaohong Cao. (2012) Functional properties of soy sauce and metabolism genes of strains for fermentation. International Journal of Food Science & Technology 48:5, pages 903-909.
Crossref
Crossref
Dong-Gyun Lim, Kyung-Tai Kim, Kyung-Haeng Lee, Kang-Seok Seo & Ki-Chang Nam. (2013) Physicochemical Traits, Fatty Acid and Free Amino Acid Compositions of Two-way Crossbred Pork Belly. Korean Journal for Food Science of Animal Resources 33:2, pages 189-197.
Crossref
Crossref
Leo Nollet & Fidel ToldraM-Concepción Aristoy & Fidel Toldrá. 2012. Food Analysis by HPLC, Third Edition. Food Analysis by HPLC, Third Edition
33
68
.
Guowan Su, Chun Cui, Lin Zheng, Bao Yang, Jiaoyan Ren & Mouming Zhao. (2012) Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS. Food Chemistry 135:2, pages 479-485.
Crossref
Crossref
Huina Zheng, Chaohua Zhang, Xiaoming Qin, Jialong Gao & Tianyong Li. (2012) Study on the protein fractions extracted from the muscle tissue of Pinctada martensii and their hydrolysis by pancreatin. International Journal of Food Science & Technology 47:10, pages 2228-2234.
Crossref
Crossref
Shinya Yamamoto, Takeshi Bamba, Atsushi Sano, Yukako Kodama, Miho Imamura, Akio Obata & Eiichiro Fukusaki. (2012) Metabolite profiling of soy sauce using gas chromatography with time-of-flight mass spectrometry and analysis of correlation with quantitative descriptive analysis. Journal of Bioscience and Bioengineering 114:2, pages 170-175.
Crossref
Crossref
Y Hui & E EvranuzHanifah Lioe, Anton Apriyantono & Masaaki Yasuda. 2012. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition
93
102
.
Junichiro Marui, Mayumi Matsushita-Morita, Sawaki Tada, Ryota Hattori, Satoshi Suzuki, Hitoshi Amano, Hiroki Ishida, Youhei Yamagata, Michio Takeuchi & Ken-Ichi Kusumoto. (2011) Enzymatic properties of the glycine d-alanine aminopeptidase of Aspergillus oryzae and its activity profiles in liquid-cultured mycelia and solid-state rice culture (rice koji). Applied Microbiology and Biotechnology 93:2, pages 655-669.
Crossref
Crossref
A. Toledano, R. Jordano, C. López & L.M. Medina. (2011) Proteolytic Activity of Lactic Acid Bacteria Strains and Fungal Biota for Potential Use as Starter Cultures in Dry-Cured Ham. Journal of Food Protection 74:5, pages 826-829.
Crossref
Crossref
Wangang Zhang, Shan Xiao, Himali Samaraweera, Eun Joo Lee & Dong U. Ahn. (2010) Improving functional value of meat products. Meat Science 86:1, pages 15-31.
Crossref
Crossref
Hanifah Nuryani Lioe, Jinap Selamat & Masaaki Yasuda. (2010) Soy Sauce and Its Umami Taste: A Link from the Past to Current Situation. Journal of Food Science 75:3, pages R71-R76.
Crossref
Crossref
Tomoyoshi Fuchise, Hideki Kishimura, Zhi-hong Yang, Mareshige Kojoma, Eiko Toyota & Haruo Sekizaki. (2010) Atlantic Cod Trypsin-Catalyzed Peptide Synthesis with Inverse Substrates as Acyl Donor Components. CHEMICAL & PHARMACEUTICAL BULLETIN 58:4, pages 484-487.
Crossref
Crossref
M. Armenteros, M.C. Aristoy, J.M. Barat & F. Toldrá. (2009) Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl. Food Chemistry 117:4, pages 627-633.
Crossref
Crossref
Simone Toelstede & Thomas Hofmann. (2008) Quantitative Studies and Taste Re-engineering Experiments toward the Decoding of the Nonvolatile Sensometabolome of Gouda Cheese. Journal of Agricultural and Food Chemistry 56:13, pages 5299-5307.
Crossref
Crossref
G.M. Zhao, W. Tian, Y.X. Liu, G.H. Zhou, X.L. Xu & M.Y. Li. (2008) Proteolysis in biceps femoris during Jinhua ham processing. Meat Science 79:1, pages 39-45.
Crossref
Crossref
Irene Dini, Gian Carlo Tenore & Antonio Dini. (2008) Chemical composition, nutritional value and antioxidant properties of Allium caepa L. Var. tropeana (red onion) seeds. Food Chemistry 107:2, pages 613-621.
Crossref
Crossref
H. Sekizaki, E. Toyota, T. Fuchise, S. Zhou, Y. Noguchi & K. Horita. (2007) Application of several types of substrates to ficin-catalyzed peptide synthesis. Amino Acids 34:1, pages 149-153.
Crossref
Crossref
M.‐Concepción Aristoy, Milagro Reig & Fidel Toldrá. 2007. Advances in Food Diagnostics. Advances in Food Diagnostics
229
251
.
Alan R. Katritzky, Ekaterina Todadze, Alexander A. Shestopalov, Janet Cusido & Parul Angrish. (2006) Selective Peptide Chain Extension at the C-terminus of Aspartic and Glutamic Acids Utilizing N-protected (α-aminoacyl)benzotriazoles. Chemical Biology <html_ent glyph="@amp;" ascii="&"/> Drug Design 68:1, pages 42-47.
Crossref
Crossref
Hanifah Nuryani Lioe, Kensaku Takara & Masaaki Yasuda. (2006) Evaluation of Peptide Contribution to the Intense Umami Taste of Japanese Soy Sauces. Journal of Food Science 71:3, pages S277-S283.
Crossref
Crossref
Fidel Toldrá. 2006. Advanced Technologies For Meat Processing. Advanced Technologies For Meat Processing
329
351
.
Fang Liu & Masaaki Yasuda. (2005) Debittering effect of Monascus carboxypeptidase during the hydrolysis of soybean protein. Journal of Industrial Microbiology & Biotechnology 32:10, pages 487-489.
Crossref
Crossref
Hanifah N. Lioe, Anton Apriyantono, Kensaku Takara, Koji Wada & Masaaki Yasuda. (2006) Umami Taste Enhancement of MSG/NaCl Mixtures by Subthreshold L‐α‐Aromatic Amino Acids. Journal of Food Science 70:7.
Crossref
Crossref
Li-Jung Yin, Ya-Lin Tong & Shann-Tzong Jiang. (2006) Effect of Combining Proteolysis and Lactic Acid Bacterial Fermentation on the Characteristics of Minced Mackerel. Journal of Food Science 70:3, pages S186-S192.
Crossref
Crossref
Bei-Zhong Han, Frans M. Rombouts & M.J.Robert Nout. (2004) Amino acid profiles of sufu, a Chinese fermented soybean food. Journal of Food Composition and Analysis 17:6, pages 689-698.
Crossref
Crossref
Hanifah N. Lioe, Anton Apriyantono, Kensaku Takara, Koji Wada, Hideo Naoki & Masaaki Yasuda. (2004) Low Molecular Weight Compounds Responsible for Savory Taste of Indonesian Soy Sauce. Journal of Agricultural and Food Chemistry 52:19, pages 5950-5956.
Crossref
Crossref
M Aristoy & Fidel Toldra. 2004. Handbook of Food Analysis, Second Edition -3 Volume Set. Handbook of Food Analysis, Second Edition -3 Volume Set
83
123
.
M.D. Cantor, T. van den Tempel, T.K. Hansen & Y. Ardö. 2004. Major Cheese Groups. Major Cheese Groups
175
198
.
A. M. Spanier, M. Flores, F. Toldrá, M-C. Aristoy, Karen L. Bett, P. Bystricky & J. M. Bland. 2004. Quality of Fresh and Processed Foods. Quality of Fresh and Processed Foods
33
49
.
Geun Hee Shin, Chulyoung Kim, Hyun Jung Kim & Chul Soo Shin. (2003) Stereoselective enzymatic synthesis of an aspartame precursor of N-CBZ-l-Asp-l-PheOMe. Journal of Molecular Catalysis B: Enzymatic 26:3-6, pages 201-208.
Crossref
Crossref
Anna Trusek-Holownia. (2003) Synthesis of ZAlaPheOMe, the precursor of bitter dipeptide in the two-phase ethyl acetate–water system catalysed by thermolysin. Journal of Biotechnology 102:2, pages 153-163.
Crossref
Crossref
M.A. Sentandreu, S. Stoeva, M.C. Aristoy, K. Laib, W. Voelter & E. Toldrá. (2006) Identification of Small Peptides Generated in Spanish Dry‐cured Ham. Journal of Food Science 68:1, pages 64-69.
Crossref
Crossref
M.A Bustamante, M Virto, M Aramburu, L.J.R Barron, F.J Pérez-Elortondo, M Albisu & M de Renobales. (2003) Lamb rennet paste in ovine cheese (Idiazabal) manufacture. Proteolysis and relationship between analytical and sensory parameters. International Dairy Journal 13:7, pages 547-557.
Crossref
Crossref
L‐J Yin, C‐L Pan & S‐T Jiang. (2006) Effect of Lactic Acid Bacterial Fermentation on the Characteristics of Minced Mackerel. Journal of Food Science 67:2, pages 786-792.
Crossref
Crossref
Lars Uhre Guldfeldt, Kim Ib Sørensen, Per Strøman, Henrik Behrndt, Dave Williams & Eric Johansen. (2001) Effect of starter cultures with a genetically modified peptidolytic or lytic system on Cheddar cheese ripening. International Dairy Journal 11:4-7, pages 373-382.
Crossref
Crossref
Tony Byun, Maria Tang, Alan Sloma, Kimberly M. Brown, Chigusa Marumoto, Mikio Fujii & Alexander M. Blinkovsky. (2001) Aminopeptidase from Sphingomonas capsulata. Journal of Biological Chemistry 276:21, pages 17902-17907.
Crossref
Crossref
Tony Byun, Lene Kofod & Alexander Blinkovsky. (2001) Synergistic Action of an X-Prolyl Dipeptidyl Aminopeptidase and a Non-Specific Aminopeptidase in Protein Hydrolysis. Journal of Agricultural and Food Chemistry 49:4, pages 2061-2063.
Crossref
Crossref
V.-Javier Moya, Mónica Flores, M-Concepción Aristoy & Fidel Toldrá. (2001) Evolution of hydrophobic polypeptides during the ageing of exudative and non-exudative pork meat. Meat Science 57:4, pages 395-401.
Crossref
Crossref
Francjan J van Spronsen, Margreet van Rijn, Jolita Bekhof, Richard Koch & Peter GA Smit. (2001) Phenylketonuria: tyrosine supplementation in phenylalanine-restricted diets. The American Journal of Clinical Nutrition 73:2, pages 153-157.
Crossref
Crossref
Yuko Murata & Noriko U. Sata. (2000)
Isolation and Structure of Pulcherrimine, a Novel Bitter-Tasting Amino Acid, from the Sea Urchin (
Hemicentrotus
p
ulcherrimus
) Ovaries
. Journal of Agricultural and Food Chemistry 48:11, pages 5557-5560.
Crossref
Crossref
Alexander M Blinkovsky, Tony Byun, Kimberly M Brown, Elizabeth J Golightly & Alan V Klotz. (2000) A non-specific aminopeptidase from Aspergillus. Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology 1480:1-2, pages 171-181.
Crossref
Crossref
Fidel Toldrá & Mónica Flores. (2000) The use of muscle enzymes as predictors of pork meat quality. Food Chemistry 69:4, pages 387-395.
Crossref
Crossref
Karen Engvang & Henrik Hauch Nielsen. (2000) In situ activity of chymotrypsin in sugar-salted herring during cold storage. Journal of the Science of Food and Agriculture 80:8, pages 1277-1283.
Crossref
Crossref
Bruce P. Halpern. (2000) Glutamate and the Flavor of Foods. The Journal of Nutrition 130:4, pages 910S-914S.
Crossref
Crossref
Fidel Toldrá, M-Concepción Aristoy & Mónica Flores. (2000) Contribution of muscle aminopeptidases to flavor development in dry-cured ham. Food Research International 33:3-4, pages 181-185.
Crossref
Crossref
Ma PIA GIANELLI, MÓNICA FLORES, V-JAVIER MOYA, M-CONCEPCIÓN ARISTOY & FIDEL TOLDRÁ. (2000) EFFECT OF CARNOSINE, ANSERINE AND OTHER ENDOGENOUS SKELETAL PEPTIDES ON THE ACTIVITY OF PORCINE MUSCLE ALANYL AND ARGINYL AMINOPEPTIDASES. Journal of Food Biochemistry 24:1, pages 69-78.
Crossref
Crossref
Arthur M. Spanier, Monica Flores & Fidel Toldrá. 1999. Flavor Chemistry of Ethnic Foods. Flavor Chemistry of Ethnic Foods
169
183
.
Mónica Flores, M.-Concepción Aristoy & Fidel Toldrá. (1998) Feedback Inhibition of Porcine Muscle Alanyl and Arginyl Aminopeptidases in Cured Meat Products. Journal of Agricultural and Food Chemistry 46:12, pages 4982-4986.
Crossref
Crossref
Cheng-Chun Chou & Meei-Yueh Ling. (1998) Biochemical changes in soy sauce prepared with extruded and traditional raw materials. Food Research International 31:6-7, pages 487-492.
Crossref
Crossref
Margit Dall Aaslyng, Magni Martens, Leif Poll, Per Munk Nielsen, Hanne Flyge & Lone Melchior Larsen. (1998) Chemical and Sensory Characterization of Hydrolyzed Vegetable Protein, a Savory Flavoring. Journal of Agricultural and Food Chemistry 46:2, pages 481-489.
Crossref
Crossref
M. Flores, Y. Sanz, A.M. Spanier, M-C. Aristoy & F. Toldrá. 1998. Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium. Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium
547
557
.
MÓNICA FLORES, M‐CONCEPCION ARISTOY, ARTHUR M. SPANIER & FIDEL TOLDRÁ. (2006) Non‐Volatile Components Effects on Quality of “Serrano” Dry‐cured Ham as Related to Processing Time. Journal of Food Science 62:6, pages 1235-1239.
Crossref
Crossref
Chyuan-Yuan Shiau, Yu-Jane Pong, Tze-Kuei Chiou & Tuu-jyi Chai. (1997)
Effect of Growth on the Levels of Free Histidine and Amino Acids in White Muscle of Milkfish (
Chanos
chanos
)
. Journal of Agricultural and Food Chemistry 45:6, pages 2103-2106.
Crossref
Crossref
Deng-Fwu Hwang, Wen-Pin Liang, Chyuan-Yuan Shiau, Tze-Kuei Chiou & Sen-Shyong Jeng. (1997) Seasonal Variations of Free Amino Acids in the Muscle and Viscera of Small Abalone <i>Haliotis diversicolor</i>. Fisheries science 63:4, pages 625-629.
Crossref
Crossref
Bruce P. Halpern. 1997. Tasting and Smelling. Tasting and Smelling
77
123
.
Iqbal Gill, Rosina López-Fandiño, Xavier Jorba & Evgeny N. Vulfson. (1996) Biologically active peptides and enzymatic approaches to their production. Enzyme and Microbial Technology 18:3, pages 162-183.
Crossref
Crossref
Chyuan-Yuan Shiau, Yu-Jane Pong, Tze-Kuei Chiou & Tuu-jyi Chai. (1996)
Free Amino Acids and Nucleotide-Related Compounds in Milkfish (
Chanos chanos
) Muscles and Viscera
. Journal of Agricultural and Food Chemistry 44:9, pages 2650-2653.
Crossref
Crossref
Roberto Lizárraga-Guerra & Mercedes G. López. (1996)
Content of Free Amino Acids in Huitlacoche (
Ustilago maydis
)
. Journal of Agricultural and Food Chemistry 44:9, pages 2556-2559.
Crossref
Crossref
I.Lovs̄in Kukman, M. Zelenik-Blatnik & V. Abram. (1995) Isolation of low-molecular-mass hydrophobic bitter peptides in soybean protein hydrolysates by reversed-phase high-performance liquid chromatography. Journal of Chromatography A 704:1, pages 113-120.
Crossref
Crossref
M-Concepción Aristoy & Fidel Toldrá. 1995. Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference. Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference
1323
1344
.
Fidel Toldrá, Mónica Flores & M-Concepción Aristoy. 1995. Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference. Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference
1303
1322
.
F. ROUDOT‐ALGARON, D. LE BARS, L. KERHOAS, J. EINHORN & J.C. GRIPON. (2006) Phosptiopeptides from Comté Cheese: Nature and Origin. Journal of Food Science 59:3, pages 544-547.
Crossref
Crossref
A. Suzuki, N. Homma, A. Fukuda, K. Hirao, T. Uryu & Y. Ikeuchi. (1994) Effects of high pressure treatment on the flavour-related components in meat. Meat Science 37:3, pages 369-379.
Crossref
Crossref
Evgeny N. Vulfson. (1993) Enzymatic synthesis of food ingredients in low-water media. Trends in Food Science & Technology 4:7, pages 209-215.
Crossref
Crossref
G. S. D. Weir. 1992. Biochemistry of Food Proteins. Biochemistry of Food Proteins
363
408
.
L. LEMIEUX, R. PUCHADES & R.E. SIMARD. (2006) Free Amino Acids in Cheddar Cheese: Comparison of Quantitation Methods. Journal of Food Science 55:6, pages 1552-1554.
Crossref
Crossref