Effect of high pressure processing and storage on the free amino acids in seedlings of Brussels sprouts

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Life Sciences, Biochemistry, Behavioral Pharmacology +12

Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat

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Agriculture, Food Science, Food Analysis +16

Effects of different germination conditions on the contents of free protein and non-protein amino acids of commercial legumes

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Agriculture, Agronomy, Plant Sciences +17

Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles

Jin Yue, Yifeng Zhang, Yafang Jin et al. · Food Chemistry · 2015 · 142 citations

Life Sciences, Biochemistry, Zoology +10

Effects of germination and high hydrostatic pressure processing on mineral elements, amino acids and antioxidants in vitro bioaccessibility, as well as starch digestibility in brown rice ( Oryza sativa L.)

Qiang Xia, Liping Wang, Congcong Xu et al. · Food Chemistry · 2016 · 140 citations

Agriculture, Agronomy, Plant Sciences +12