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Year | Number of Results |
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2018 | 3 |
2019 | 5 |
2024 | 0 |
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Page 1
Flavour-active compounds in thermally treated yeast extracts.
J Sci Food Agric. 2018 Aug;98(10):3774-3783. doi: 10.1002/jsfa.8891. Epub 2018 Mar 1.
J Sci Food Agric. 2018.
PMID: 29344949
The behavior of umami components in thermally treated yeast extract.
Alim A, Yang C, Song H, Liu Y, Zou T, Zhang Y, Zhang S.
Alim A, et al.
Food Res Int. 2019 Jun;120:534-543. doi: 10.1016/j.foodres.2018.11.002. Epub 2018 Nov 5.
Food Res Int. 2019.
PMID: 31000269
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Comparison and Identification of the Aroma-Active Compounds in the Root of Angelica dahurica.
Hu D, Guo J, Li T, Zhao M, Zou T, Song H, Alim A.
Hu D, et al. Among authors: alim a.
Molecules. 2019 Nov 28;24(23):4352. doi: 10.3390/molecules24234352.
Molecules. 2019.
PMID: 31795226
Free PMC article.
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Changes in the perception of bitter constituents in thermally treated yeast extract.
Alim A, Song H, Yang C, Liu Y, Zou T, Zhang Y, Zhang S.
Alim A, et al.
J Sci Food Agric. 2019 Aug 15;99(10):4651-4658. doi: 10.1002/jsfa.9705. Epub 2019 Apr 24.
J Sci Food Agric. 2019.
PMID: 30900258
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Identification and characterization of flavor precursor peptide from beef enzymatic hydrolysate by Maillard reaction.
Kang L, Alim A, Song H.
Kang L, et al. Among authors: alim a.
J Chromatogr B Analyt Technol Biomed Life Sci. 2019 Jan 1;1104:176-181. doi: 10.1016/j.jchromb.2018.10.025. Epub 2018 Oct 24.
J Chromatogr B Analyt Technol Biomed Life Sci. 2019.
PMID: 30502563
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The dual functions of flavor and antioxidant potential of porcine bone marrow extract (PBME).
Shen D, Alim A, Raza A, Song H, Zhang Y, Zhang L, Liu P.
Shen D, et al. Among authors: alim a.
J Food Sci Technol. 2019 Jul;56(7):3239-3253. doi: 10.1007/s13197-019-03780-z. Epub 2019 Jun 6.
J Food Sci Technol. 2019.
PMID: 31274891
Free PMC article.
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