Protein-flavour interactions in relation to development of novel protein foods.

By L. Heng, G. A. Koningsveld, Harry Gruppen, Martin Van Boekel, J. Vincken, J. Roozen, A. Voragen, J. L. Quéré, P. Etiévant. 2004

113 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Cell Biology, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/8eae0a626b87c266b81efd1d86f7e10dd7ae2582

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. M. V. Vaz Patto
2. R. Amarowicz
3. Alberta N. A. Aryee
4. M. Martín-Cabrejas
5. C. Domoney
6. Hyun‐Jung Chung
7. J. Boye

Citations in the corpus

• Achievements and Challenges in Improving the Nutritional Quality of Food Legumes (2015, background): “In pea, the modified saponin named DDMP (2,3-dihydro-2,5dihydroxy-6-methyl-4H-pyran-4-one)-saponin, has been implicated in bitterness and it has been suggested that this and related compounds could interact negatively or positively with seed protein components (Heng et al., 2004).”