Proteomics analysis of the influence of proteolysis on the subsequent glycation of myofibrillar protein-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Proteomics analysis of the influence of proteolysis on the subsequent glycation of myofibrillar protein

Published:2024-01 Issue: Volume:431 Page:137084
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lv Bowen,Wang Xiaoqing,Li Jiaxin,Xu Yao,Jiang Boya,Zhao Di,Li Chunbao

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Seasonality effects on consumers' preferences over quality attributes of different beef products;Ardeshiri;Meat Science,2019

2. Volatilome evaluation of modified atmosphere packaged chilled and super-chilled pork loins using electronic nose and HS-GC-IMS integration;Bassey;Food Packaging and Shelf Life,2022

3. Formation of flavour compounds in the Maillard reaction;Boekel;Biotechnology Advances,2006

4. Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: An overview;Dashdorj;European Food Research and Technology,2015

5. Binding of aldehyde flavour compounds to beef myofibrillar proteins and the effect of nonenzymatic glycation with glucose and glucosamine;Dou;LWT,2021

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Difference comparison of characteristic aroma compounds between braised pork cooked by traditional open-fire and induction cooker and the potential formation cause under electromagnetic cooking;Food Research International;2024-07

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP