Volatile compounds analysis and biodegradation strategy of beany flavor in pea protein.

[1]  Zhiwen Gou,et al.  Performance of Different Varieties of Spring Field Pea (Pisum sativum L.) under Irrigated and Rainfed Environments in North China , 2022, Agronomy.

[2]  Z. Fang,et al.  Surmounting the off-flavor challenge in plant-based foods , 2022, Critical reviews in food science and nutrition.

[3]  Yanyan Zhang,et al.  Reduction of aldehydes with green odor in soy products during fermentation with Lycoperdon pyriforme and analysis of their degradation products. , 2021, Food research international.

[4]  C. Denkel,et al.  Aroma of peas, its constituents and reduction strategies - Effects from breeding to processing. , 2021, Food chemistry.

[5]  Wenjie Zhu,et al.  Effect of Microbial Fermentation on the Fishy-Odor Compounds in Kelp (Laminaria japonica) , 2021, Foods.

[6]  N. Cayot,et al.  Effects Of Extraction Ph On The Volatile Compounds From Pea Protein Isolate: Semi-Quantification Method Using Hs-Spme-Gc-Ms , 2021, Food Research International.

[7]  D. Kitts,et al.  Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates , 2021 .

[8]  R. Aluko,et al.  Insights into formation, detection and removal of the beany flavor in soybean protein , 2021 .

[9]  C. Rosell,et al.  Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages. , 2021, Trends in Food Science & Technology.

[10]  U. Schweiggert-Weisz,et al.  Screening of Twelve Pea (Pisum sativum L.) Cultivars and Their Isolates Focusing on the Protein Characterization, Functionality, and Sensory Profiles , 2021, Foods.

[11]  R. Saurel,et al.  Pea Protein Extraction Assisted by Lactic Fermentation: Impact on Protein Profile and Thermal Properties , 2021, Foods.

[12]  E. Järvenpää,et al.  Impact of lactic acid fermentation on sensory and chemical quality of dairy analogues prepared from lupine (Lupinus angustifolius L.) seeds. , 2020, Food chemistry.

[13]  Y. Xiong,et al.  Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges , 2020 .

[14]  Y. Hua,et al.  Key volatile off-flavor compounds in peas (Pisum sativum L.) and their relations with the endogenous precursors and enzymes using soybean (Glycine max) as a reference. , 2020, Food chemistry.

[15]  A. Pratap-Singh,et al.  Vacuum microwave dehydration decreases volatile concentration and soluble protein content of pea (Pisum sativum, L.) protein. , 2020, Journal of the science of food and agriculture.

[16]  Dengyong Liu,et al.  Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS). , 2020, Meat science.

[17]  Bingcan Chen,et al.  Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate. , 2020, Food research international.

[18]  P. Bonnarme,et al.  Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts , 2020, Foods.

[19]  Xiaosong Hu,et al.  Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques. , 2020, Journal of agricultural and food chemistry.

[20]  Baojun Xu,et al.  Soybean residue (okara) fermentation with the yeast Kluyveromyces marxianus , 2019, Food Bioscience.

[21]  Bingcan Chen,et al.  HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours. , 2019, Food chemistry.

[22]  Q. Shen,et al.  Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography-Olfactometry-Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments. , 2019, Journal of agricultural and food chemistry.

[23]  Jin Huang,et al.  Does lactic fermentation influence soy yogurt protein digestibility: a comparative study between soymilk and soy yogurt at different pH. , 2018, Journal of the science of food and agriculture.

[24]  M. Nickerson,et al.  Pea protein isolates: Structure, extraction, and functionality , 2018 .

[25]  Baojun Xu,et al.  Flavor profiles of soymilk processed with four different processing technologies and 26 soybean cultivars grown in China , 2017 .

[26]  Mohammad Goodarzi,et al.  Analysis of Volatile Compounds by Advanced Analytical Techniques and Multivariate Chemometrics. , 2017, Chemical reviews.

[27]  E. Bartkienė,et al.  The influence of lactic acid fermentation on functional properties of narrow-leaved lupine protein as functional additive for higher value wheat bread , 2017 .

[28]  L. Pouvreau,et al.  Flavor Aspects of Pulse Ingredients , 2017 .

[29]  Chongde Wu,et al.  Comparing the differences of characteristic flavour between natural maturation and starter culture for Mucor-type Douchi , 2016 .

[30]  Shuntang Guo,et al.  Flavor characteristic analysis of soymilk prepared by different soybean cultivars and establishment of evaluation method of soybean cultivars suitable for soymilk processing. , 2015, Food chemistry.

[31]  M. Monti,et al.  Cereal-pea intercrops to improve sustainability in bioethanol production , 2015, Agronomy for Sustainable Development.

[32]  J. Curiel,et al.  Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties. , 2015, International journal of food microbiology.

[33]  N. Cayot,et al.  Characterisation of odour active compounds along extraction process from pea flour to pea protein extract , 2013 .

[34]  W. Craig.  Nutrition concerns and health effects of vegetarian diets. , 2010, Nutrition in clinical practice : official publication of the American Society for Parenteral and Enteral Nutrition.

[35]  P. Schieberle,et al.  Reduction of (E)-2-nonenal and (E,E)-2,4-decadienal during sourdough fermentation , 2007 .

[36]  E. Broclawik,et al.  Catalytic reaction mechanism of lipoxygenase. A density functional theory study , 2003 .

[37]  S. Gwiazda,et al.  Some functional properties of pea and soy bean protein preparations , 1979 .