Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement

Review: Highlights in recent applications of electronic tongues in food analysis

Laura Escuder‐Gilabert, Miguel Peris · Analytica Chimica Acta · 2010 · 296 citations

Agriculture, Food Science, Nutrition +16

Production of tuna waste hydrolysates by a commercial neutral protease preparation

Fabienne Guérard, Laurence Guimas, Adrien Binet · Journal of Molecular Catalysis B Enzymatic · 2002 · 267 citations

Life Sciences, Biotechnology, Food Science +14

Characteristics and antioxidant activity of ultrafiltrated Maillard reaction products from a casein–glucose model system

Fenglin Gu, Jin Moon Kim, Khizar Hayat et al. · Food Chemistry · 2009 · 205 citations

Agriculture, Biochemistry, Food Science +9

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

Agriculture, Biochemistry, Food Science +12

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

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

Agriculture, Biochemistry, Food Science +9