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For: Gläser P, Dawid C, Meister S, Bader-mittermaier S, Schott M, Eisner P, Hofmann T. Molecularization of Bitter Off-Taste Compounds in Pea-Protein Isolates ( Pisum sativum L.). J Agric Food Chem 2020;68:10374-87. [DOI: 10.1021/acs.jafc.9b06663] [Cited by in Crossref: 21] [Cited by in F6Publishing: 22] [Article Influence: 10.5] [Reference Citation Analysis]
Number Citing Articles
1 Vaikma H, Metsoja G, Bljahhina A, Rosenvald S. Individual differences in sensitivity to bitterness focusing on oat and pea preparations. Future Foods 2022;6:100206. [DOI: 10.1016/j.fufo.2022.100206] [Reference Citation Analysis]
2 Martínez Noguera P, Lantoine J, Roux EL, Yang S, Jakobi R, Krause S, Saint-Eve A, Bonazzi C, Rega B. Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness. Foods 2022;11:2919. [PMID: 36141046 DOI: 10.3390/foods11182919] [Reference Citation Analysis]
3 Liu A, Yan X, Shang H, Ji C, Zhang S, Liang H, Chen Y, Lin X. Screening of Lactiplantibacillus plantarum with High Stress Tolerance and High Esterase Activity and Their Effect on Promoting Protein Metabolism and Flavor Formation in Suanzhayu, a Chinese Fermented Fish. Foods 2022;11:1932. [PMID: 35804748 DOI: 10.3390/foods11131932] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
4 Leonard W, Zhang P, Ying D, Fang Z. Surmounting the off-flavor challenge in plant-based foods. Crit Rev Food Sci Nutr 2022;:1-22. [PMID: 35603719 DOI: 10.1080/10408398.2022.2078275] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
5 Wang Y, Tuccillo F, Lampi AM, Knaapila A, Pulkkinen M, Kariluoto S, Coda R, Edelmann M, Jouppila K, Sandell M, Piironen V, Katina K. Flavor challenges in extruded plant-based meat alternatives: A review. Compr Rev Food Sci Food Saf 2022. [PMID: 35470959 DOI: 10.1111/1541-4337.12964] [Cited by in Crossref: 5] [Cited by in F6Publishing: 9] [Article Influence: 5.0] [Reference Citation Analysis]
6 Shu N, Chen X, Sun X, Cao X, Liu Y, Xu YJ. Metabolomics identify landscape of food sensory properties. Crit Rev Food Sci Nutr 2022;:1-11. [PMID: 35435783 DOI: 10.1080/10408398.2022.2062698] [Reference Citation Analysis]
7 Ben-harb S, Saint-eve A, Irlinger F, Souchon I, Bonnarme P. Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia. Foods 2022;11:1146. [DOI: 10.3390/foods11081146] [Reference Citation Analysis]
8 Clark AJ, Soni BK, Sharkey B, Acree T, Lavin E, Bailey HM, Stein HH, Han A, Elie M, Nadal M. Shiitake mycelium fermentation improves digestibility, nutritional value, flavor and functionality of plant proteins. LWT 2022;156:113065. [DOI: 10.1016/j.lwt.2021.113065] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
9 Singh S, Yap WS, Ge XY, Min VLX, Choudhury D. Cultured meat production fuelled by fermentation. Trends in Food Science & Technology 2022;120:48-58. [DOI: 10.1016/j.tifs.2021.12.028] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
10 Tanger C, Schmidt F, Utz F, Kreissl J, Dawid C, Kulozik U. Pea protein microparticulation using extrusion cooking: Influence of extrusion parameters and drying on microparticle characteristics and sensory by application in a model milk dessert. Innovative Food Science & Emerging Technologies 2021;74:102851. [DOI: 10.1016/j.ifset.2021.102851] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
11 Clark A, Soni BK, Sharkey B, Acree T, Lavin E, Bailey HM, Stein HH, Han A, Elie M, Nadal M. Shiitake mycelium fermentation improves digestibility, nutritional value, flavor and functionality of plant proteins.. [DOI: 10.1101/2021.10.07.463529] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
12 Li H, Li LF, Zhang ZJ, Wu CJ, Yu SJ. Sensory evaluation, chemical structures, and threshold concentrations of bitter-tasting compounds in common foodstuffs derived from plants and maillard reaction: A review. Crit Rev Food Sci Nutr 2021;:1-41. [PMID: 34542344 DOI: 10.1080/10408398.2021.1973956] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 4.0] [Reference Citation Analysis]
13 Mittermeier-Kleßinger VK, Hofmann T, Dawid C. Mitigating Off-Flavors of Plant-Based Proteins. J Agric Food Chem 2021;69:9202-7. [PMID: 34342446 DOI: 10.1021/acs.jafc.1c03398] [Cited by in Crossref: 8] [Cited by in F6Publishing: 6] [Article Influence: 8.0] [Reference Citation Analysis]
14 Gläser P, Mittermeier-Kleßinger VK, Spaccasassi A, Hofmann T, Dawid C. Quantification and Bitter Taste Contribution of Lipids and Their Oxidation Products in Pea-Protein Isolates (Pisum sativum L.). J Agric Food Chem 2021;69:8768-76. [PMID: 34324814 DOI: 10.1021/acs.jafc.1c02889] [Cited by in Crossref: 4] [Cited by in F6Publishing: 6] [Article Influence: 4.0] [Reference Citation Analysis]
15 Nandasiri R, Zago E, Thiyam‐holländer U, Eskin NAM. Attenuation of sinapic acid and sinapine‐derived flavor‐active compounds using a factorial‐based pressurized high‐temperature processing. J Am Oil Chem Soc 2021;98:779-794. [DOI: 10.1002/aocs.12510] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
16 Yang Q, Mei X, Wang Z, Chen X, Zhang R, Chen Q, Kan J. Comprehensive identification of non-volatile bitter-tasting compounds in Zanthoxylum bungeanum Maxim. by untargeted metabolomics combined with sensory-guided fractionation technique. Food Chem 2021;347:129085. [PMID: 33493837 DOI: 10.1016/j.foodchem.2021.129085] [Cited by in Crossref: 14] [Cited by in F6Publishing: 11] [Article Influence: 14.0] [Reference Citation Analysis]
17 Duggan T, Dawid C, Baur S, Hofmann T. Characterization of Bitter and Astringent Off-Taste Compounds in Potato Fibers. J Agric Food Chem 2020;68:11524-34. [DOI: 10.1021/acs.jafc.0c04853] [Cited by in Crossref: 7] [Cited by in F6Publishing: 7] [Article Influence: 3.5] [Reference Citation Analysis]
18 Schweiggert-weisz U, Eisner P, Bader-mittermaier S, Osen R. Food proteins from plants and fungi. Current Opinion in Food Science 2020;32:156-62. [DOI: 10.1016/j.cofs.2020.08.003] [Cited by in Crossref: 25] [Cited by in F6Publishing: 14] [Article Influence: 12.5] [Reference Citation Analysis]