ArticleJournal of food science and technology2020
Sensory attribute and antioxidant capacity of Maillard reaction products from enzymatic hydrolysate of bovine bone marrow extract.
Article in Journal of food science and technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 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.
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Who cites it
7 citing papers in PubMed, 16 citations in OpenAlex.
- Characterization of enzyme-hydrolyzed vegetable proteins from mung bean, soybean, and pea and their roles in the formation of volatile compounds by thermal interaction with reducing sugars.NPJ science of food · 2026Article
- Effect of molecular weight distribution of sesame meal hydrolysates on the flavor profile of cysteine Maillard reaction products.Journal of food science and technology · 2025Article
- Exploring the Effects of Novel Food Processing Methods on Food Proteins: A Review.Food science & nutrition · 2025Review
- Application of Animal Resources into the Maillard Reaction Model System to Improve Meat Flavor.Food science of animal resources · 2025Review
- Impact of cow, buffalo, goat or camel milk consumption on oxidative stress, inflammation and immune response post weaning time.Scientific reports · 2024Article
- The comparison of meat yield, quality, and flavor between small-tailed Han sheep and two crossbred sheep and the verification of related candidate genes.Frontiers in nutrition · 2024Article
- Simultaneous Ultrasound and Heat Enhance Functional Properties of Glycosylated Lactoferrin.Molecules (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
abstractMaillard reaction and Maillard reaction products (MRPs) are commonly used in food industry, with various sensory and functional properties. Bovine bone marrow extract (BBME) was subjected to enzymatic hydrolysis, followed by the Maillard reaction to enhance its sensory attributes. The antioxidant and antihypertensive activities of BBME, its hydrolysate and their MRPs were assessed. (3 GRAPHIC ABSTRACT:
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Registered trials
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