Proline-glucose Amadori compounds: Aqueous preparation, characterization and saltiness enhancement-Reference-Cited by-同舟云学术

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Proline-glucose Amadori compounds: Aqueous preparation, characterization and saltiness enhancement

Published:2021-06 Issue: Volume:144 Page:110319
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Wang Yuran,Cui Heping,Zhang Qiang,Hayat Khizar,Yu Jingyang,Hussain Shahzad,Usman Tahir Muhammad,Zhang Xiaoming,Ho Chi-Tang

Funder

National Natural Science Foundation of China

King Saud University

Ministry of Education of the People's Republic of China

Ministry of Science and Technology of the People's Republic of China

Jiangsu Province Department of Education

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Effect of partial substitution of sodium with potassium chloride in the fermenting brine on organoleptic characteristics and bioactive molecules occurrence in table olives debittered using Spanish and Castelvetrano methods;Ambra;International Journal of Food Science & Technology,2017

2. Synthesis and sensory characterization of novel umami-tasting glutamate glycoconjugates;Beksan;Journal of Agricultural and Food Chemistry,2003

3. Electronic tongue as an objective evaluation method for taste profile of pomegranate juice in comparison with sensory panel and chemical analysis;Benjamin;Food Analytical Methods,2015

4. Salt intakes around the world: Implications for public health;Brown;International Journal of Epidemiology,2009

5. Sensor arrays for liquid sensing–electronic tongue systems;Ciosek;Analyst,2007

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