ArticleFood technology and biotechnology2019
Production of Different Mushroom Protein Hydrolysates as Potential Flavourings in Chicken Soup Using Stem Bromelain Hydrolysis.
Article in Food technology and biotechnology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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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.
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Who cites it
7 citing papers in PubMed, 34 citations in OpenAlex.
- Comparative Effects of Different Proteases on the Non-Volatile Taste Compounds and Volatile Flavor Fingerprints ofFoods (Basel, Switzerland) · 2026Article
- Flavorzyme HydrolyzedFood science of animal resources · 2025Article
- Umami Enhancing Properties of Enzymatically Hydrolyzed Mycelium ofFood science & nutrition · 2025Article
- Enzymatic hydrolyzation of Cordyceps militaris mushroom extracts and its effect on spent hen chicken.Animal bioscience · 2024Article
- Antioxidant and antimicrobial properties of an extract rich in proteins obtained fromJournal of veterinary research · 2023Article
- The Effect of Hydrolysis Pre-Treatment by Flavourzyme on Meat Quality, Antioxidative Profiles, and Taste-Related Compounds in Samgyetang Breast Supplemented with Black Garlic.Food science of animal resources · 2022Article
- The Quality and Functional Improvement of Retorted Korean Ginseng Chicken Soup (Samgyetang) by Enzymolysis Pre-Treatment withFoods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The pleasant taste of edible mushrooms, which is attributed to their high protein content, makes them an attractive source for the production of protein hydrolysates with good taste properties. In the present work, different mushroom protein hydrolysates were produced from shiitake, oyster, bunashimeji and enoki mushrooms using stem bromelain hydrolysis at 0.5% (
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Registered trials
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