Flavour-active compounds in thermally treated yeast extracts-Reference-Cited by-同舟云学术

Flavour-active compounds in thermally treated yeast extracts

Published:2018-03-01 Issue:10 Volume:98 Page:3774-3783
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Alim Aygul¹,Song Huanlu¹^ORCID,Liu Ye¹,Zou Tingting¹,Zhang Yu¹,Zhang Songpei¹

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering; Beijing Technology and Business University; Beijing China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference24 articles.

1. Aroma-active components of yeast extract pastes with basic and characteristic meaty flavour;Lin;J Sci Food Agric,2013

2. Discovery of N2-(1-carboxyethyl)guanosine 5′-monophosphate as an umami-enhancing Maillard-modified nucleotide in yeast extracts;Festring;J Agric Food Chem,2010

3. Yeast-derived flavors and flavor enhancers and their probable mode of action;Nagodawithana;Food Technol,1992

4. The aroma side of the Maillard reaction;Cerny;Ann NY Acad Sci,2008

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