Quantitation of Key Antioxidants and Their Contribution to the Oxidative Stability of Beer
Journal of Agricultural and Food Chemistry
2024
Quantitative Antioxidant Profiling Throughout Beer Brewing Followed by Discovery and Isolation of Precursors from Barley (Hordeum vulgare L.)
Journal of Agricultural and Food Chemistry
2024
72
24
13885-13897
Screening of a Microbial Culture Collection: Empowering Selection of Starters for Enhanced Sensory Attributes of Pea-Protein-Based Beverages
Journal of Agricultural and Food Chemistry
2024
Sensoproteomic Characterization of Lactobacillus Johnsonii-Fermented Pea Protein-Based Beverage: A Promising Strategy for Enhancing Umami and Kokumi Sensations while Mitigating Bitterness
Journal of Agricultural and Food Chemistry
2024
Human Sensory, Taste Receptor, and Quantitation Studies on Kaempferol Glycosides Derived from Rapeseed/Canola Protein Isolates
Journal of Agricultural and Food Chemistry
2024
Exploring the Relationships Between Bacterial Community, Taste-Enhancing Peptides and Aroma in Thai Fermented Fish (Pla-ra)
Journal of Agricultural and Food Chemistry
2024
72
18
10558-10569
Exploring the Relationships Between Bacterial Community, Taste-Enhancing Peptides and Aroma in Thai Fermented Fish (Pla-ra)
Journal of Agricultural and Food Chemistry
2024
72
18
10558-10569
Enrichment and Quantitation of Dipeptidyl Peptidase IV Inhibitory Peptides in Quinoa upon Systematic Malting
Journal of Agricultural and Food Chemistry
2024
72
20
11480-11492
Gastric digestion of the sweet-tasting plant protein thaumatin releases bitter peptides that reduce H. pylori induced pro-inflammatory IL-17A release via the TAS2R16 bitter taste receptor
Food Chemistry
2024
448
139157
Periodic Table of Food Initiative for generating biomolecular knowledge of edible biodiversity
Nature Food
2024