Duhoranimana E - Search Results

1

Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots.

Zhang M, Chen X, Hayat K, Duhoranimana E, Zhang X, Xia S, Yu J, Xing F. Zhang M, et al. Among authors: duhoranimana e. Food Res Int. 2018 Jul;109:72-81. doi: 10.1016/j.foodres.2018.04.036. Epub 2018 Apr 17. Food Res Int. 2018. PMID: 29803494

2

Investigating the optimum conditions for minimized 3-chloropropane-1,2-diol esters content and improved sensory attributes during savory beef flavor preparation.

Chai Q, Hayat K, Karangwa E, Duhoranimana E, Zhang X, Xia S, Yu J. Chai Q, et al. Among authors: duhoranimana e. Food Chem. 2018 Mar 15;243:96-102. doi: 10.1016/j.foodchem.2017.09.113. Epub 2017 Sep 22. Food Chem. 2018. PMID: 29146375

3

Synergistic Effect of a Thermal Reaction and Vacuum Dehydration on Improving Xylose-Phenylalanine Conversion to N-(1-Deoxy-d-xylulos-1-yl)-phenylalanine during an Aqueous Maillard Reaction.

Cui H, Hayat K, Jia C, Duhoranimana E, Huang Q, Zhang X, Ho CT. Cui H, et al. Among authors: duhoranimana e. J Agric Food Chem. 2018 Sep 26;66(38):10077-10085. doi: 10.1021/acs.jafc.8b04448. Epub 2018 Sep 14. J Agric Food Chem. 2018. PMID: 30187749

4

Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine.

Cui H, Yu J, Xia S, Duhoranimana E, Huang Q, Zhang X. Cui H, et al. Among authors: duhoranimana e. Food Chem. 2019 Jan 15;271:47-53. doi: 10.1016/j.foodchem.2018.07.161. Epub 2018 Jul 25. Food Chem. 2019. PMID: 30236705

5

Co-encapsulation of L-ascorbic acid and quercetin by gelatin/sodium carboxymethyl cellulose coacervates using different interlayer oils.

Ji R, Cui H, Duhoranimana E, Hayat K, Yu J, Hussain S, Usman Tahir M, Zhang X, Ho CT. Ji R, et al. Among authors: duhoranimana e. Food Res Int. 2021 Jul;145:110411. doi: 10.1016/j.foodres.2021.110411. Epub 2021 May 12. Food Res Int. 2021. PMID: 34112414

6

Preparation and characterization of magnetic molecularly imprinted polymers for the extraction of hexamethylenetetramine in milk samples.

Xu X, Duhoranimana E, Zhang X. Xu X, et al. Among authors: duhoranimana e. Talanta. 2017 Jan 15;163:31-38. doi: 10.1016/j.talanta.2016.10.080. Epub 2016 Oct 25. Talanta. 2017. PMID: 27886767

7

Contribution of tobacco composition compounds to characteristic aroma of Chinese faint-scent cigarettes through chromatography analysis and partial least squares regression.

Yin F, Karangwa E, Song S, Duhoranimana E, Lin S, Cui H, Zhang X. Yin F, et al. Among authors: duhoranimana e. J Chromatogr B Analyt Technol Biomed Life Sci. 2019 Jan 15;1105:217-227. doi: 10.1016/j.jchromb.2018.12.001. Epub 2018 Dec 3. J Chromatogr B Analyt Technol Biomed Life Sci. 2019. PMID: 30611933

8

Mild Enzyme-Induced Gelation Method for Nanoparticle Stabilization: Effect of Transglutaminase and Laccase Cross-Linking.

Liu Q, Cui H, Muhoza B, Duhoranimana E, Hayat K, Zhang X, Ho CT. Liu Q, et al. Among authors: duhoranimana e. J Agric Food Chem. 2021 Feb 3;69(4):1348-1358. doi: 10.1021/acs.jafc.0c05444. Epub 2021 Jan 25. J Agric Food Chem. 2021. PMID: 33492149

9

Sodium sulfite pH-buffering effect for improved xylose-phenylalanine conversion to N-(1-deoxy-d-xylulos-1-yl)-phenylalanine during an aqueous Maillard reaction.

Cui H, Duhoranimana E, Karangwa E, Jia C, Zhang X. Cui H, et al. Among authors: duhoranimana e. Food Chem. 2018 Apr 25;246:442-447. doi: 10.1016/j.foodchem.2017.12.020. Epub 2017 Dec 7. Food Chem. 2018. PMID: 29291871

10

Contribution of crosslinking products in the flavour enhancer processing: the new concept of Maillard peptide in sensory characteristics of Maillard reaction systems.

Karangwa E, Murekatete N, Habimana Jde D, Masamba K, Duhoranimana E, Muhoza B, Zhang X. Karangwa E, et al. Among authors: duhoranimana e. J Food Sci Technol. 2016 Jun;53(6):2863-75. doi: 10.1007/s13197-016-2268-y. Epub 2016 Jul 4. J Food Sci Technol. 2016. PMID: 27478243 Free PMC article.

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