Heat induced hydrolytic cleavage of the peptide bond in dietary peptides and proteins in food processing

Pyrolysis—gas chromatography/mass spectrometry of amino acids

Giuseppe Chiàvari, Guido C. Galletti · Journal of Analytical and Applied Pyrolysis · 1992 · 299 citations

Natural Sciences, Biochemistry, Chemistry +14

TEXTURE AND COLOUR CHANGES IN MEAT DURING COOKING RELATED TO THERMAL DENATURATION OF MUSCLE PROTEINS1

Harald Martens, Eva Stabursvik, M. Martens · Journal of Texture Studies · 1982 · 244 citations

Agriculture, Animal Sciences, Food Science +17

Cooking‐Induced Protein Modifications in Meat

Tzer‐Yang Yu, James D. Morton, Stefan Clerens et al. · Comprehensive Reviews in Food Science and Food Safety · 2016 · 233 citations

Agriculture, Biochemistry, Food Science +13

Thermal degradation of keratin waste

Mihai Brebu, Iuliana Spiridon · Journal of Analytical and Applied Pyrolysis · 2011 · 186 citations

Engineering, Biochemistry, Environmental Engineering +14

Hydrolysis of a peptide bond in neutral water

Daniel Kahne, W. Clark Still · Journal of the American Chemical Society · 1988 · 175 citations

Life Sciences, Biochemistry, Chemistry +11