ArticleNutrients2019
Glycated Beef Protein Hydrolysates as Sources of Bitter Taste Modifiers.
Article in Nutrients, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
8 citing papers in PubMed, 19 citations in OpenAlex.
- Impact of xylose-mediated Maillard reaction on antioxidant capacity and digestibility of alcalase-hydrolyzed porcine liver during simulated canine digestion.Food science of animal resources · 2026Article
- Studies on the Increasing Saltiness and Antioxidant Effects of Peanut Protein Maillard Reaction Products.Antioxidants (Basel, Switzerland) · 2024Article
- Thiazolidinediones are Partially Effective Bitter Blockers.Clinical therapeutics · 2024Article
- Antioxidant, aroma, and sensory characteristics of Maillard reaction products fromFrontiers in nutrition · 2024Article
- Anti-HIV drugs lopinavir/ritonavir activate bitter taste receptors.Chemical senses · 2023Article
- Inhibition of Bitter Taste from Oral Tenofovir Alafenamide.Molecular pharmacology · 2021Article
- Characterization of the microbiota and chemical properties of pork loins during dry aging.MicrobiologyOpen · 2021Article
- Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
Abstract
Being averse to bitter taste is a common phenomenon for humans and other animals, which requires the pharmaceutical and food industries to source compounds that can block bitterness intensity and increase consumer acceptability. In this work, beef protein alcalase hydrolysates (BPAH) and chymotrypsin hydrolysates (BPCH) were reacted with glucose to initiate Maillard reactions that led to the formation of glycated or advanced glycation end products (AGEs), BPAH-AGEs and BPCH-AGEs, respectively. The degree of glycation was higher for the BPAH-AGEs (47-55%) than the BPCH-AGEs (30-38%). Analysis by an electronic tongue instrument showed that BPAH-AGEs and BPCH-AGEs had bitterness scores that were significantly (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.