ArticleJournal of agricultural and food chemistry2025
Reducing the Bitterness of Rapeseed Protein: Integrating Enzymatic Treatment, Metabolomics, and Sensory Analysis to Elucidate Underlying Mechanisms.
Article in Journal of agricultural and food chemistry, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 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
4 citing papers in PubMed.
- Comprehensive analysis of taste attributes and metabolite profiles reveals taste diversity among flowering stalk varieties.Food chemistry: X · 2026Article
- Rapeseed Meal as a Sustainable Source of Proteins, Peptides, and Phenolics: Composition, Interactions, and Functional Potential.Foods (Basel, Switzerland) · 2026Review
- Characterization of main protein fraction from red pepper seeds: antioxidant capacity, physicochemical and functional properties, and enzymatic hydrolysis for peptides generation.Food chemistry: X · 2025Article
- Application and Possible Mechanism of Microbial Fermentation and Enzyme Catalysis in Regulation of Food Flavour.Foods (Basel, Switzerland) · 2025Review
Corrections and comments
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Authors and funding
7 authors.
Funding
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Abstract
Rapeseed products, such as protein concentrates, hold promise for addressing global protein demands, but their application in food products is limited by their bitter and astringent taste. This study investigates the use of β-glucosidase (BG) and laccase (LAC) enzymatic treatment, individually and combined, to enhance the flavor of rapeseed protein concentrate (RPC). Untargeted metabolomics and sensory analysis reveal that LAC reduces the bitter compound kaempferol 3-
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