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References from Roasting-induced changes in the metabolite profile of laver (Neopyropia yezoensis): Focus on mycosporine-like amino acids and antioxidant activity. Local targets link to admitted publications; unresolved targets remain external evidence.
Modulating bioactive compounds and antioxidant potential in coffee beans: Impact of roasting on amino acids, phenolics, proteins, and caffeine
10.1093/ijfood/vvaf189 · 2025 · External reference
Antioxidative and radiation modulating properties of guanosine-5′-monophosphate
10.1080/15257770.2010.518576 · 2010 · External reference
Resistance-related l-pyroglutamic acid affects the biosynthesis of trichothecenes and phenylpropanoids by F. Graminearum sensu stricto
10.3390/toxins10120492 · 2018 · External reference
Receptor mechanisms for flavour stimuli
10.1016/0950-3293(94)90006-x · 1994 · External reference
Mycosporine-like amino acids: Relevant secondary metabolites. Chemical and ecological aspects
10.3390/md9030387 · 2011 · External reference
A high-resolution reverse-phase liquid chromatography method for the analysis of mycosporine-like amino acids (MAAs) in marine organisms
10.1007/s00227-004-1447-y · 2005 · External reference
Health functionality and quality control of laver (Porphyra, Pyropia): Current issues and future perspectives as an edible seaweed
10.3390/md18010014 · 2019 · External reference
Optimization of frying conditions of laver Pyropia sp. snack using a response surface methodology
2020 · External reference
Shinorine and porphyra-334 isolated from laver (Porphyra dentata) inhibit adipogenesis in 3T3-L1 cells
10.1007/s10068-022-01055-6 · 2022 · External reference
Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat
10.1016/j.foodchem.2013.03.018 · 2013 · External reference
Structure, spectral properties and antioxidant activity of melanoidins extracted from high temperature sterilized lotus rhizome juice
10.1016/j.ijbiomac.2024.132171 · 2024 · External reference
Impact of Monascus purpureus combined with Lactobacillus plantarum and Saccharomyces cerevisiae fermentation on nutritional and flavor characteristics of Pyropia yezoensis
10.1016/j.foodchem.2025.142973 · 2025 · External reference
Influence of infrared intensity and air temperature on energy consumption and physical quality of dried apple using hybrid dryer
10.1016/j.csite.2021.101365 · 2021 · External reference
Evaluation of the thermal stability of bioactive compounds in coffee beans and their fractions modified in the roasting process
10.1016/j.foodchem.2022.132888 · 2022 · External reference
Multi-omics responses of red algae Pyropia haitanensis to intertidal desiccation during low tides
10.1016/j.algal.2021.102376 · 2021 · External reference
The AMP-activated protein kinase plays a role in antioxidant defense and regulation of vascular inflammation
10.3390/antiox9060525 · 2020 · External reference
Analysis of organic acid metabolism reveals citric acid and malic acid play major roles in determining acid quality during the development of kiwifruit (Actinidia eriantha)
10.1002/jsfa.12678 · 2023 · External reference
Analysis of nutritional composition and flavor patterns by variety (Porphyra dentata and Porphyra yezoensis) in dried laver from Jeonnam, Korea
10.3390/foods14030335 · 2025 · External reference
Innovative strategies for protein content determination in dried laver (Porphyra spp.): Evaluation of preprocessing methods and machine learning algorithms through short-wave infrared imaging
2024 · External reference
Physicochemical characteristics and antioxidant activities of laver cultivars harvested at different times
10.11002/kjfp.2021.28.6.705 · 2021 · External reference
Short-wave infrared hyperspectral image-based quality grading of dried laver (Pyropia spp.)
10.3390/foods14030497 · 2025 · External reference
Effects of pan- and air fryer-roasting on volatile and umami compounds and antioxidant activity of dried laver (Porphyra dentata)
10.1016/j.foodchem.2024.140289 · 2024 · External reference
Effects of bioactive compounds and pharmacological activities in medicinal fruits and vegetables by thermal processing
10.1016/j.jfutfo.2023.02.009 · 2023 · External reference
Insights of species-specific polar lipidome signatures of seaweeds fostering their valorization in the blue bioeconomy
10.1016/j.algal.2021.102242 · 2021 · External reference
Lipidomic fingerprinting of the red seaweed Asparagopsis spp. evidencing specific profiling in gametophyte and tetrasporophyte life stages
10.1016/j.algal.2023.103353 · 2024 · External reference
Thermal degradation of flavor enhancers, inosine 5′-monophosphate, and guanosine 5′-monophosphate in aqueous solution
10.1111/j.1365-2621.1988.tb13551.x · 1988 · External reference
The impact of different drying methods on the metabolomic and lipidomic profiles of Arthrospira platensis
10.3390/molecules29081747 · 2024 · External reference
Effect of processing conditions (conventional heating, microwave, chilling, and freezing) on the stability of some bioactive compounds of jujube fruit
10.1016/j.afres.2023.100293 · 2023 · External reference
Characterization of antioxidant activity of heated mycosporine-like amino acids from red alga dulse Palmaria palmata in Japan
10.3390/md20030184 · 2022 · External reference
Untargeted analysis for mycosporines and mycosporine-like amino acids by hydrophilic interaction liquid chromatography (HILIC)-electrospray orbitrap MS2/MS3
10.3390/antiox9121185 · 2020 · External reference
Studies on organic acid, vitamin and free sugar contents of commercial dried lavers (Porphyra yezoensis) cultivated in Korea
10.3746/jkfn.2014.43.1.172 · 2014 · External reference
Changes in non-volatile taste components of button mushroom (agaricus bisporus) during different stages of freeze drying and freeze drying combined with microwave vacuum drying
10.1016/j.foodchem.2014.05.130 · 2014 · External reference
Recent advances and future prospects of mycosporine-like amino acids
10.3390/molecules28145588 · 2023 · External reference
Effect of heat pasteurization and sterilization on milk safety, composition, sensory properties, and nutritional quality
10.3390/foods14081342 · 2025 · External reference
Organic acids in two Portuguese chestnut (Castanea sativa miller) varieties
10.1016/j.foodchem.2005.09.073 · 2007 · External reference
Statistical evaluation of DPPH, ABTS, FRAP, and Folin-Ciocalteu assays to assess the antioxidant capacity of lignins
10.1016/j.ijbiomac.2023.123470 · 2023 · External reference
Comparison of LC-MS-based non-volatile metabolites of Korean and Japanese lavers (Pyropia yezoensis)
10.11002/fsp.2025.32.5.928 · 2025 · External reference
Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts
10.1016/j.jfca.2006.01.003 · 2006 · External reference
Phase transformations of glutamic acid and its decomposition products
10.1021/cg901303a · 2009 · External reference
Dynamic changes of non-volatile compounds and evaluation on umami during infrared assisted spouted bed drying of shiitake mushrooms
10.1016/j.foodcont.2022.109245 · 2022 · External reference
Antioxidant activity of the phycoerythrobilin compound formed from a dried Korean purple laver (Porphyra sp.) during in vitro digestion
10.3136/fstr.16.347 · 2010 · External reference
Unravelling the effects of drying techniques on Porphyra yezoensis: Morphology, rehydration properties, metabolomic profile, and taste formation
2025 · External reference
Production of new antioxidant compound from mycosporine-like amino acid, porphyra-334 by heat treatment
10.1016/j.foodchem.2008.08.087 · 2009 · External reference
Analysis of organic acid metabolism reveals citric acid and malic acid play major roles in determining acid quality during the development of kiwifruit (Actinidia eriantha)
10.1002/jsfa.12678 · ExternalCitation · doi-reference
A high-resolution reverse-phase liquid chromatography method for the analysis of mycosporine-like amino acids (MAAs) in marine organisms
10.1007/s00227-004-1447-y · ExternalCitation · doi-reference
Shinorine and porphyra-334 isolated from laver (Porphyra dentata) inhibit adipogenesis in 3T3-L1 cells
10.1007/s10068-022-01055-6 · ExternalCitation · doi-reference
Receptor mechanisms for flavour stimuli
10.1016/0950-3293(94)90006-x · ExternalCitation · doi-reference
Effect of processing conditions (conventional heating, microwave, chilling, and freezing) on the stability of some bioactive compounds of jujube fruit
10.1016/j.afres.2023.100293 · ExternalCitation · doi-reference
Insights of species-specific polar lipidome signatures of seaweeds fostering their valorization in the blue bioeconomy
10.1016/j.algal.2021.102242 · ExternalCitation · doi-reference
Multi-omics responses of red algae Pyropia haitanensis to intertidal desiccation during low tides
10.1016/j.algal.2021.102376 · ExternalCitation · doi-reference
Lipidomic fingerprinting of the red seaweed Asparagopsis spp. evidencing specific profiling in gametophyte and tetrasporophyte life stages
10.1016/j.algal.2023.103353 · ExternalCitation · doi-reference
Influence of infrared intensity and air temperature on energy consumption and physical quality of dried apple using hybrid dryer
10.1016/j.csite.2021.101365 · ExternalCitation · doi-reference
Organic acids in two Portuguese chestnut (Castanea sativa miller) varieties
10.1016/j.foodchem.2005.09.073 · ExternalCitation · doi-reference
Production of new antioxidant compound from mycosporine-like amino acid, porphyra-334 by heat treatment
10.1016/j.foodchem.2008.08.087 · ExternalCitation · doi-reference
Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat
10.1016/j.foodchem.2013.03.018 · ExternalCitation · doi-reference
Changes in non-volatile taste components of button mushroom (agaricus bisporus) during different stages of freeze drying and freeze drying combined with microwave vacuum drying
10.1016/j.foodchem.2014.05.130 · ExternalCitation · doi-reference
Evaluation of the thermal stability of bioactive compounds in coffee beans and their fractions modified in the roasting process
10.1016/j.foodchem.2022.132888 · ExternalCitation · doi-reference
Effects of pan- and air fryer-roasting on volatile and umami compounds and antioxidant activity of dried laver (Porphyra dentata)
10.1016/j.foodchem.2024.140289 · ExternalCitation · doi-reference
Impact of Monascus purpureus combined with Lactobacillus plantarum and Saccharomyces cerevisiae fermentation on nutritional and flavor characteristics of Pyropia yezoensis
10.1016/j.foodchem.2025.142973 · ExternalCitation · doi-reference
Dynamic changes of non-volatile compounds and evaluation on umami during infrared assisted spouted bed drying of shiitake mushrooms
10.1016/j.foodcont.2022.109245 · ExternalCitation · doi-reference
Statistical evaluation of DPPH, ABTS, FRAP, and Folin-Ciocalteu assays to assess the antioxidant capacity of lignins
10.1016/j.ijbiomac.2023.123470 · ExternalCitation · doi-reference
Structure, spectral properties and antioxidant activity of melanoidins extracted from high temperature sterilized lotus rhizome juice
10.1016/j.ijbiomac.2024.132171 · ExternalCitation · doi-reference
Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts
10.1016/j.jfca.2006.01.003 · ExternalCitation · doi-reference
Effects of bioactive compounds and pharmacological activities in medicinal fruits and vegetables by thermal processing
10.1016/j.jfutfo.2023.02.009 · ExternalCitation · doi-reference
Phase transformations of glutamic acid and its decomposition products
10.1021/cg901303a · ExternalCitation · doi-reference
Antioxidative and radiation modulating properties of guanosine-5′-monophosphate
10.1080/15257770.2010.518576 · ExternalCitation · doi-reference
Modulating bioactive compounds and antioxidant potential in coffee beans: Impact of roasting on amino acids, phenolics, proteins, and caffeine
10.1093/ijfood/vvaf189 · ExternalCitation · doi-reference
Comparison of LC-MS-based non-volatile metabolites of Korean and Japanese lavers (Pyropia yezoensis)
10.11002/fsp.2025.32.5.928 · ExternalCitation · doi-reference
Physicochemical characteristics and antioxidant activities of laver cultivars harvested at different times
10.11002/kjfp.2021.28.6.705 · ExternalCitation · doi-reference
Thermal degradation of flavor enhancers, inosine 5′-monophosphate, and guanosine 5′-monophosphate in aqueous solution
10.1111/j.1365-2621.1988.tb13551.x · ExternalCitation · doi-reference
Antioxidant activity of the phycoerythrobilin compound formed from a dried Korean purple laver (Porphyra sp.) during in vitro digestion
10.3136/fstr.16.347 · ExternalCitation · doi-reference
The AMP-activated protein kinase plays a role in antioxidant defense and regulation of vascular inflammation
10.3390/antiox9060525 · ExternalCitation · doi-reference
Untargeted analysis for mycosporines and mycosporine-like amino acids by hydrophilic interaction liquid chromatography (HILIC)-electrospray orbitrap MS2/MS3
10.3390/antiox9121185 · ExternalCitation · doi-reference
Analysis of nutritional composition and flavor patterns by variety (Porphyra dentata and Porphyra yezoensis) in dried laver from Jeonnam, Korea
10.3390/foods14030335 · ExternalCitation · doi-reference
Short-wave infrared hyperspectral image-based quality grading of dried laver (Pyropia spp.)
10.3390/foods14030497 · ExternalCitation · doi-reference
Effect of heat pasteurization and sterilization on milk safety, composition, sensory properties, and nutritional quality
10.3390/foods14081342 · ExternalCitation · doi-reference
Health functionality and quality control of laver (Porphyra, Pyropia): Current issues and future perspectives as an edible seaweed
10.3390/md18010014 · ExternalCitation · doi-reference
Characterization of antioxidant activity of heated mycosporine-like amino acids from red alga dulse Palmaria palmata in Japan
10.3390/md20030184 · ExternalCitation · doi-reference
Mycosporine-like amino acids: Relevant secondary metabolites. Chemical and ecological aspects
10.3390/md9030387 · ExternalCitation · doi-reference
Recent advances and future prospects of mycosporine-like amino acids
10.3390/molecules28145588 · ExternalCitation · doi-reference
The impact of different drying methods on the metabolomic and lipidomic profiles of Arthrospira platensis
10.3390/molecules29081747 · ExternalCitation · doi-reference
Resistance-related l-pyroglutamic acid affects the biosynthesis of trichothecenes and phenylpropanoids by F. Graminearum sensu stricto
10.3390/toxins10120492 · ExternalCitation · doi-reference
Studies on organic acid, vitamin and free sugar contents of commercial dried lavers (Porphyra yezoensis) cultivated in Korea
10.3746/jkfn.2014.43.1.172 · ExternalCitation · doi-reference
