Concepedia

Temperature and cysteine addition effect on formation of sunflower hydrolysate Maillard reaction products and corresponding influence on sensory characteristics assessed by partial least square regression

Karangwa Eric, Linda Virginie Raymond, Shabbar Abbas, Shiqing Song, Yating Zhang, Kingsley Masamba, Xiaoming Zhang

Food Research International · 2014 · 89 citations · 43 references

DOI

Concepts

References

43

Common Fragrance and Flavor Materials: Preparation, Properties and Uses

Richard Evans Schultes · Economic Botany · 1987 · 270 citations

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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, Ping Liu, Shuqin Xia et al. · Food Chemistry · 2009 · 201 citations

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Taste properties of Maillard-reaction products prepared from 1000 to 5000Da peptide

Masashi Ogasawara, Tadayoshi Katsumata, Makoto Egi · Food Chemistry · 2005 · 183 citations

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Sensory Characteristics and Antioxidant Activities of Maillard Reaction Products from Soy Protein Hydrolysates with Different Molecular Weight Distribution

Ping Liu, Meigui Huang, Shiqing Song et al. · Food and Bioprocess Technology · 2010 · 173 citations

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Validation of the determination of amino acids in plasma by high-performance liquid chromatography using automated pre-column derivatization with o-phthaldialdehyde

Durk Fekkes, A. van Dalen, Margriet Edelman et al. · Journal of Chromatography B Biomedical Sciences and Applications · 1995 · 159 citations · Full text

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