Sulfite-Radical Anions in Isolated Soy Proteins-Reference-Cited by-同舟云学术

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Sulfite-Radical Anions in Isolated Soy Proteins

Published:2007-06 Issue:5 Volume:72 Page:C300-C306
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Lei Q.,Boatright W.L.

Publisher

Wiley

Subject

Food Science

Reference41 articles.

1. Effect of gallic acid on the aroma constituents of soymilk and soy protein isolates

2. WL Boatright . 2006 . Modified soy products and methods for reducing odor and improving flavor of soy products . U.S. Patent Nr 7147878.

3. Sulfite Formation in Isolated Soy Proteins

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1. Static headspace analysis of odorants in commercial rice proteins;Food Chemistry;2017-04

2. Redox cycling and generation of reactive oxygen species in commercial infant formulas;Food Chemistry;2016-04

3. Odorous Compounds in Bioplastics Derived from Bloodmeal;Journal of the American Oil Chemists' Society;2011-09-22

4. The reaction of methionine with hydroxyl radical: reactive intermediates and methanethiol production;Amino Acids;2011-08-10

5. Effect of N-acetyl-cysteine on liposomal and muscle model oxidation induced by reactive oxygen, nitrogen, and sulfur;Meat Science;2011-08

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