{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,9]],"date-time":"2026-08-09T02:41:34Z","timestamp":1786243294298,"version":"build-2736575974"},"reference-count":56,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2024,5,17]],"date-time":"2024-05-17T00:00:00Z","timestamp":1715904000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Major Science and Technology Projects in Henan Province","award":["231100110400"],"award-info":[{"award-number":["231100110400"]}]},{"name":"Major Science and Technology Projects in Henan Province","award":["23HASTIT047"],"award-info":[{"award-number":["23HASTIT047"]}]},{"name":"Major Science and Technology Projects in Henan Province","award":["244200510011"],"award-info":[{"award-number":["244200510011"]}]},{"name":"Science and Technology Innovation Talent Program for Universities in Henan Province","award":["231100110400"],"award-info":[{"award-number":["231100110400"]}]},{"name":"Science and Technology Innovation Talent Program for Universities in Henan Province","award":["23HASTIT047"],"award-info":[{"award-number":["23HASTIT047"]}]},{"name":"Science and Technology Innovation Talent Program for Universities in Henan Province","award":["244200510011"],"award-info":[{"award-number":["244200510011"]}]},{"name":"Central Plains Technology Innovation Leading Talent","award":["231100110400"],"award-info":[{"award-number":["231100110400"]}]},{"name":"Central Plains Technology Innovation Leading Talent","award":["23HASTIT047"],"award-info":[{"award-number":["23HASTIT047"]}]},{"name":"Central Plains Technology Innovation Leading Talent","award":["244200510011"],"award-info":[{"award-number":["244200510011"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study investigated the effects of ultrasound\u2013assisted immersion freezing (UIF) at different power rates (0, 200, 400, and 600 W) on the changes in beef quality and flavor after braising. The results demonstrated that UIF treatment at 400 W significantly reduced the juice loss (cooking loss decreased from 49.04% to 39.74%) and fat oxidation (TBARS value decreased from 0.32 mg\/kg to 0.20 mg\/kg) of braised beef. In addition, the tenderness (hardness value decreased from 5601.50 g to 2849.46 g) and color stability of braised beef were improved after UIF treatment. The flavor characteristics of braised beef were characterized using an electronic nose and an electronic tongue. The PCA analysis data showed that the cumulative contribution rates of the first and second principal components were 85% and 93.2%, respectively, with the first principal component accounting for a higher proportion. The UIF\u2013400 W group had the highest concentration for the first principal component, and the differentiation was not significant compared to the control group. The total amino acid values of different power UIF treatment groups were improved compared to the AF treatment group, indicating that UIF can effectively reduce the losses caused by freezing. The results demonstrate that ultrasound\u2013assisted freezing treatment is beneficial in enhancing the tenderness and flavor attributes of beef after braising, providing new insights into the processing of meat products with desirable quality characteristics.<\/jats:p>","DOI":"10.3390\/foods13101566","type":"journal-article","created":{"date-parts":[[2024,5,17]],"date-time":"2024-05-17T06:53:49Z","timestamp":1715928829000},"page":"1566","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["The Effects of Assisted Freezing with Different Ultrasound Power Rates on the Quality and Flavor of Braised Beef"],"prefix":"10.3390","volume":"13","author":[{"given":"Junguang","family":"Li","sequence":"first","affiliation":[{"name":"College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China"},{"name":"Key Laboratory of Cold Chain Food Processing and Safety Control, Zhengzhou University of Light Industry, Ministry of Education, Zhengzhou 450001, China"},{"name":"Henan Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chenhao","family":"Sun","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China"},{"name":"Key Laboratory of Cold Chain Food Processing and Safety Control, Zhengzhou University of Light Industry, Ministry of Education, Zhengzhou 450001, China"},{"name":"Henan Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wuchao","family":"Ma","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China"},{"name":"Key Laboratory of Cold Chain Food Processing and Safety Control, Zhengzhou University of Light Industry, Ministry of Education, Zhengzhou 450001, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kexin","family":"Wen","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China"},{"name":"Key Laboratory of Cold Chain Food Processing and Safety Control, Zhengzhou University of Light Industry, Ministry of Education, Zhengzhou 450001, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yu","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China"},{"name":"Key Laboratory of Cold Chain Food Processing and Safety Control, Zhengzhou University of Light Industry, Ministry of Education, Zhengzhou 450001, China"},{"name":"Henan Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaonan","family":"Yue","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China"},{"name":"Key Laboratory of Cold Chain Food Processing and Safety Control, Zhengzhou University of Light Industry, Ministry of Education, Zhengzhou 450001, China"},{"name":"Henan Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuntao","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China"},{"name":"Key Laboratory of Cold Chain Food Processing and Safety Control, Zhengzhou University of Light Industry, Ministry of Education, Zhengzhou 450001, China"},{"name":"Henan Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yanhong","family":"Bai","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China"},{"name":"Key Laboratory of Cold Chain Food Processing and Safety Control, Zhengzhou University of Light Industry, Ministry of Education, Zhengzhou 450001, China"},{"name":"Henan Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,5,17]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1979","DOI":"10.1111\/1541-4337.12919","article-title":"Novel synergistic freezing methods and technologies for enhanced food product quality: A critical review","volume":"21","author":"Hu","year":"2022","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"576","DOI":"10.1016\/j.ultsonch.2015.04.015","article-title":"The principles of ultrasound and its application in freezing related processes of food materials: A review","volume":"27","author":"Cheng","year":"2015","journal-title":"Ultrason. Sonochem."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"2896","DOI":"10.1111\/ijfs.15596","article-title":"Effects of immersion freezing on the conformational changes of myofibrillar proteins in pork under ultrasonic power densities of 0, 15, 30 and 45 W L\u22121","volume":"57","author":"Li","year":"2022","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"104860","DOI":"10.1016\/j.ultsonch.2019.104860","article-title":"Effect of ultrasound thawing, vacuum thawing, and microwave thawing on gelling properties of protein from porcine longissimus dorsi","volume":"64","author":"Wang","year":"2020","journal-title":"Ultrason. Sonochem."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"46","DOI":"10.1016\/j.foodhyd.2017.03.029","article-title":"Ice crystal growth inhibition by peptides from fish gelatin hydrolysate","volume":"70","author":"Damodaran","year":"2017","journal-title":"Food Hydrocoll."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.meatsci.2017.10.005","article-title":"Influence of ultrasound\u2013assisted immersion freezing on the freezing rate and quality of porcine longissimus muscles","volume":"136","author":"Zhang","year":"2018","journal-title":"Meat Sci."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"24","DOI":"10.1016\/j.meatsci.2019.01.002","article-title":"Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound\u2013assisted immersion freezing during frozen storage","volume":"151","author":"Zhang","year":"2019","journal-title":"Meat Sci."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"106","DOI":"10.1016\/j.lwt.2019.03.042","article-title":"Ultrasound\u2013assisted immersion freezing accelerates the freezing process and improves the quality of common carp (Cyprinus carpio) at different power levels","volume":"108","author":"Sun","year":"2019","journal-title":"LWT\u2013Food Sci. Technol."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"5575","DOI":"10.1002\/fsn3.2518","article-title":"Effects of turmeric on reducing heterocyclic aromatic amines in Chinese tradition braised meat products and the underlying mechanism","volume":"9","author":"Wang","year":"2021","journal-title":"Food Sci. Nutr."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"137890","DOI":"10.1016\/j.foodchem.2023.137890","article-title":"Study of the flavor dissipation mechanism of soy\u2013sauce\u2013marinated beef using flavor matrices","volume":"437","author":"Wang","year":"2023","journal-title":"Food Chem."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"111229","DOI":"10.1016\/j.lwt.2021.111229","article-title":"Characterization and comparison of flavor compounds in stewed pork with different processing methods","volume":"144","author":"Han","year":"2021","journal-title":"LWT\u2013Food Sci. Technol."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"126614","DOI":"10.1016\/j.foodchem.2020.126614","article-title":"The comparison of ultrasound\u2013assisted thawing, air thawing and water immersion thawing on the quality of slow\/fast freezing bighead carp (Aristichthys nobilis) fillets","volume":"320","author":"Li","year":"2020","journal-title":"Food Chem."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"131881","DOI":"10.1016\/j.foodchem.2021.131881","article-title":"Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat","volume":"376","author":"Sam","year":"2022","journal-title":"Food Chem."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"47","DOI":"10.1016\/j.ultsonch.2016.04.024","article-title":"Effects of power ultrasound on oxidation and structure of beef proteins during curing processing","volume":"33","author":"Kang","year":"2016","journal-title":"Ultrason. Sonochem."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"111029","DOI":"10.1016\/j.lwt.2021.111029","article-title":"Short\u2013term frozen storage of raw chicken meat improves its flavor traits upon stewing","volume":"142","author":"Qi","year":"2021","journal-title":"LWT\u2013Food Sci. Technol."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"108910","DOI":"10.1016\/j.foodres.2019.108910","article-title":"Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Duroc\u00d7(Landrac\u00d7Yorkshire) pigs by volatiles profiling and chemometrics analysis","volume":"130","author":"Han","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"1449","DOI":"10.1080\/10942912.2018.1479859","article-title":"Effect of postmortem aging time on flavor profile of stewed pork rib broth","volume":"21","author":"Hou","year":"2018","journal-title":"Int. J. Food Prop."},{"key":"ref_18","doi-asserted-by":"crossref","unstructured":"Liu, F., Yang, N., Zhang, L.T., Jin, Y.M., Jin, Z.Y., and Xu, X.M. (2023). Effect of weak magnetic field on the water\u2013holding properties, texture, and volatile compounds of pork and beef during frozen storage. Food Biosci., 53.","DOI":"10.1016\/j.fbio.2023.102667"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"146","DOI":"10.1016\/j.meatsci.2015.12.015","article-title":"Effect of rigor temperature, ageing and display time on the meat quality and lipid oxidative stability of hot boned beef Semimembranosus muscle","volume":"114","author":"Mungure","year":"2016","journal-title":"Meat Sci."},{"key":"ref_20","doi-asserted-by":"crossref","unstructured":"Li, J.G., Yue, X.N., Zhang, X.Y., Chen, B., Han, Y., Zhao, J.S., and Bai, Y.H. (2024). Effect of deacetylated konjac glucomannan on the 3D printing properties of minced pork. J. Sci. Food Agric.","DOI":"10.1002\/jsfa.13372"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"110359","DOI":"10.1016\/j.lwt.2020.110359","article-title":"Effects of ultrasound\u2013assisted cooking on quality characteristics of spiced beef during cold storage","volume":"136","author":"Zhang","year":"2020","journal-title":"LWT\u2013Food Sci. Technol."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"105864","DOI":"10.1016\/j.ultsonch.2021.105864","article-title":"Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry\u2013cured yak meat","volume":"82","author":"Bao","year":"2021","journal-title":"Ultrason. Sonochem."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"108626","DOI":"10.1016\/j.meatsci.2021.108626","article-title":"Evaluation of flavor characteristics of bacon smoked with different woodchips by HS\u2013SPME\u2013GC\u2013MS combined with an electronic tongue and electronic nose","volume":"182","author":"Du","year":"2021","journal-title":"Meat Sci."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"146","DOI":"10.26599\/FSHW.2022.9250012","article-title":"Three novel umami peptides derived from the alcohol extract of the Pacific oyster (Crassostrea gigas): Identification, characterizations and interactions with T1R1\/T1R3 taste receptors","volume":"13","author":"Fu","year":"2024","journal-title":"Food Sci. Hum. Well."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"16","DOI":"10.1016\/j.meatsci.2016.04.016","article-title":"Chemical compositions, free amino acid contents and antioxidant activities of Hanwoo (Bos taurus coreanae) beef by cut","volume":"119","author":"Oh","year":"2016","journal-title":"Meat Sci."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"136188","DOI":"10.1016\/j.foodchem.2023.136188","article-title":"Effects of different cooking methods on physicochemical, textural properties of yak meat and its changes with intramuscular connective tissue during in vitro digestion","volume":"422","author":"Wang","year":"2023","journal-title":"Food Chem."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"2415","DOI":"10.1111\/1750-3841.12689","article-title":"Changes of flavor compounds of hydrolyzed chicken bone extracts during Maillard reaction","volume":"79","author":"Sun","year":"2014","journal-title":"J. Food Sci."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"112","DOI":"10.1016\/j.fshw.2020.09.003","article-title":"Effect of xanthan gum on the quality of low sodium salted beef and property of myofibril proteins","volume":"10","author":"Zhao","year":"2021","journal-title":"Food Sci. Hum. Well."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"474","DOI":"10.1111\/asj.12929","article-title":"Influence of stewing time on the texture, ultrastructure and in vitro digestibility of meat from the yellow\u2013feathered chicken breed","volume":"89","author":"Qi","year":"2018","journal-title":"Anim. Sci. J."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"148","DOI":"10.1016\/j.ijrefrig.2022.06.028","article-title":"Effects of initial freezing rate on the changes in quality, myofibrillar protein characteristics and myowater status of beef steak during subsequent frozen storage","volume":"143","author":"Qian","year":"2022","journal-title":"Int. J. Refrig."},{"key":"ref_31","doi-asserted-by":"crossref","unstructured":"Dom\u00ednguez, R., Pateiro, M., Gagaoua, M., Barba, F.J., Zhang, W.G., and Lorenzo, J.M. (2019). A comprehensive review on lipid oxidation in meat and meat products. Antioxidants, 8.","DOI":"10.3390\/antiox8100429"},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"137709","DOI":"10.1016\/j.foodchem.2023.137709","article-title":"Effect of static magnetic field\u2013assisted thawing on the quality, water status, and myofibrillar protein characteristics of frozen beef steaks","volume":"436","author":"Wang","year":"2023","journal-title":"Food Chem."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"50","DOI":"10.1016\/j.meatsci.2015.05.021","article-title":"Physicochemical properties of foal meat as affected by cooking methods","volume":"108","author":"Lorenzo","year":"2015","journal-title":"Meat Sci."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"105345","DOI":"10.1016\/j.ultsonch.2020.105345","article-title":"Ultrasound\u2013assisted thawing of frozen white yak meat: Effects on thawing rate, meat quality, nutrients, and microstructure","volume":"70","author":"Guo","year":"2021","journal-title":"Ultrason. Sonochem."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"2915","DOI":"10.1111\/ijfs.14159","article-title":"Effects of ultrasound\u2013assisted frying on the physiochemical properties and microstructure of fried meatballs","volume":"54","author":"Wang","year":"2019","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"5068","DOI":"10.1111\/ijfs.15815","article-title":"Insight into the mechanism of the quality improvement of porcine after ultrasound\u2013assisted immersion freezing","volume":"57","author":"Li","year":"2022","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"359","DOI":"10.1111\/ijfs.12968","article-title":"Physicochemical and fatty acid characteristics of stewed pork as affected by cooking method and time","volume":"51","author":"Li","year":"2016","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"105","DOI":"10.1016\/j.foodchem.2013.02.034","article-title":"Biochemical and physical changes of grass carp (Ctenopharyngodon idella) fillets stored at \u22123 and 0 \u00b0C","volume":"140","author":"Liu","year":"2013","journal-title":"Food Chem."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"108690","DOI":"10.1016\/j.meatsci.2021.108690","article-title":"Focusing on intramuscular connective tissue: Effect of cooking time and temperature on physical, textual, and structural properties of yak meat","volume":"184","author":"Wang","year":"2021","journal-title":"Meat Sci."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"281","DOI":"10.1016\/j.ultsonch.2018.10.006","article-title":"The comparison of ultrasound\u2013assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage","volume":"51","author":"Sun","year":"2019","journal-title":"Ultrason. Sonochem."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"105907","DOI":"10.1016\/j.ultsonch.2021.105907","article-title":"Effect of multi\u2013frequency ultrasound assisted thawing on the quality of large yellow croaker (Larimichthys crocea)","volume":"82","author":"Bian","year":"2021","journal-title":"Ultrason. Sonochem."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"125641","DOI":"10.1016\/j.foodchem.2019.125641","article-title":"Influence of temperature fluctuations on growth and recrystallization of ice crystals in frozen peeled shrimp (Litopenaeus vannamei) pre\u2013soaked with carrageenan oligosaccharide and xylooligosaccharide","volume":"306","author":"Zhang","year":"2020","journal-title":"Food Chem."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"860","DOI":"10.1016\/j.foodchem.2015.09.097","article-title":"Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS\u2013SPME\u2013GC\u2013MS and electronic nose","volume":"196","author":"Yang","year":"2016","journal-title":"Food Chem."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"109182","DOI":"10.1016\/j.lwt.2020.109182","article-title":"Characterization of flavor volatile compounds in sauce spareribs by gas chromatography\u2013mass spectrometry and electronic nose","volume":"124","author":"Shi","year":"2020","journal-title":"LWT\u2013Food Sci. Technol."},{"key":"ref_45","doi-asserted-by":"crossref","unstructured":"Jiang, F.Y., Zhang, J., Zhang, R.Y., and Zhang, W.G. (2024). Effects of ultrasound\u2013assisted vacuum tumbling on the flavor of spiced beef. Food Biosci., 58.","DOI":"10.1016\/j.fbio.2024.103652"},{"key":"ref_46","doi-asserted-by":"crossref","unstructured":"Hwang, Y.H., Ismail, I., and Joo, S.T. (2020). Identification of umami taste in sous\u2013vide beef by chemical analyses, equivalent umami concentration, and electronic tongue system. Foods, 9.","DOI":"10.3390\/foods9030251"},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"4744","DOI":"10.3390\/s110504744","article-title":"Electronic Noses and Tongues: Applications for the Food and Pharmaceutical Industries","volume":"11","author":"Baldwin","year":"2011","journal-title":"Sensors"},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"127632","DOI":"10.1016\/j.foodchem.2020.127632","article-title":"Meat texture, muscle histochemistry and protein composition of Eriocheir sinensis with different size traits","volume":"338","author":"Zhang","year":"2021","journal-title":"Food Chem."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"133620","DOI":"10.1016\/j.foodchem.2022.133620","article-title":"Effect of different drying methods on free amino acid and flavor nucleotides of scallop (Patinopecten yessoensis) adductor muscle","volume":"396","author":"Yin","year":"2022","journal-title":"Food Chem."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"131352","DOI":"10.1016\/j.foodchem.2021.131352","article-title":"Extraction and analysis of free amino acids and 5\u2032\u2013nucleotides, the key contributors to the umami taste of seaweed","volume":"370","author":"Fremouw","year":"2022","journal-title":"Food Chem."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"128018","DOI":"10.1016\/j.foodchem.2020.128018","article-title":"Umami\u2013enhancing effect of typical kokumi\u2013active \u03b3\u2013glutamyl peptides evaluated via sensory analysis and molecular modeling approaches","volume":"338","author":"Yang","year":"2021","journal-title":"Food Chem."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"2465","DOI":"10.1111\/ijfs.13893","article-title":"Investigation of umami and kokumi taste\u2013active components in bovine bone marrow extract produced during enzymatic hydrolysis and Maillard reaction","volume":"53","author":"Xu","year":"2018","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"136","DOI":"10.1038\/416136b","article-title":"The bitter\u2013sweet taste of amino acids","volume":"416","author":"Anson","year":"2002","journal-title":"Nature"},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"40","DOI":"10.1016\/j.freeradbiomed.2020.02.006","article-title":"Free radicals derived from \u03b3\u2013radiolysis of water and AAPH thermolysis mediate oxidative crosslinking of eGFP involving Tyr\u2013Tyr and Tyr\u2013Cys bonds: The fluorescence of the protein is conserved only towards peroxyl radicals","volume":"150","author":"Zamora","year":"2020","journal-title":"Free. Radic. Biol. Med."},{"key":"ref_55","doi-asserted-by":"crossref","unstructured":"Li, N., Arunkumar, A., and Etzel, M.R. (2019). Kinetics of whey protein glycation using dextran and the dry\u2013heating method. Foods, 8.","DOI":"10.3390\/foods8110528"},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"86","DOI":"10.1016\/j.foodhyd.2019.01.054","article-title":"Characterization and antioxidant activity of short linear glucan\u2013lysine nanoparticles prepared by Maillard reaction","volume":"92","author":"Lin","year":"2019","journal-title":"Food Hydrocolloid."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/13\/10\/1566\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T14:43:55Z","timestamp":1760107435000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/13\/10\/1566"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,5,17]]},"references-count":56,"journal-issue":{"issue":"10","published-online":{"date-parts":[[2024,5]]}},"alternative-id":["foods13101566"],"URL":"https:\/\/doi.org\/10.3390\/foods13101566","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2024,5,17]]}}}