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Results: 8

1.

Effect of enzymatic protein deamidation on protein solubility and flavor binding properties of soymilk.

Suppavorasatit I, Lee SY, Cadwallader KR.

J Food Sci. 2013 Jan;78(1):C1-7. doi: 10.1111/j.1750-3841.2012.03012.x. Epub 2012 Dec 21.

PMID:
23277916
[PubMed - indexed for MEDLINE]
2.

Deamidation of food proteins to improve functionality.

Hamada JS.

Crit Rev Food Sci Nutr. 1994;34(3):283-92. Review.

PMID:
8068201
[PubMed - indexed for MEDLINE]
3.

Volatile flavor compounds in yogurt: a review.

Cheng H.

Crit Rev Food Sci Nutr. 2010 Nov;50(10):938-50. doi: 10.1080/10408390903044081. Review.

PMID:
21108074
[PubMed - indexed for MEDLINE]
4.

Volatile flavor release from foods during eating.

Taylor AJ.

Crit Rev Food Sci Nutr. 1996 Dec;36(8):765-84. Review.

PMID:
8989509
[PubMed - indexed for MEDLINE]
5.

Odor/taste integration and the perception of flavor.

Small DM, Prescott J.

Exp Brain Res. 2005 Oct;166(3-4):345-57. Epub 2005 Jul 19. Review.

PMID:
16028032
[PubMed - indexed for MEDLINE]
6.

Flavour retention and release from protein solutions.

Guichard E.

Biotechnol Adv. 2006 Mar-Apr;24(2):226-9. Epub 2005 Dec 27. Review.

PMID:
16377118
[PubMed - indexed for MEDLINE]
7.

A review of the interactions between milk proteins and dairy flavor compounds.

Hansen AP.

Adv Exp Med Biol. 1997;415:67-76. Review.

PMID:
9131183
[PubMed - indexed for MEDLINE]
8.

Biotechnological production of vanillin.

Priefert H, Rabenhorst J, Steinb├╝chel A.

Appl Microbiol Biotechnol. 2001 Aug;56(3-4):296-314. Review.

PMID:
11548997
[PubMed - indexed for MEDLINE]

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