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References from Modulation of Maillard reaction pathways and aroma profiles in peanut oil using enzymatically tailored peanut meal hydrolysates. Local targets link to admitted publications; unresolved targets remain external evidence.
Protein-lipid interactions in food systems: A review
10.1080/09637480220132850 · 2002 · External reference
Degradation of different pectins by fungi: Correlations and contrasts between the pectinolytic enzyme sets identified in genomes and the growth on pectins of different origin
10.1186/1471-2164-13-321 · 2012 · External reference
Mechanisms and factors for edible oil oxidation
10.1111/j.1541-4337.2006.00009.x · 2006 · External reference
Mechanisms of starch digestion by α -amylase—Structural basis for kinetic properties
10.1080/10408398.2014.922043 · 2017 · External reference
Cellulases, hemicellulases and ligninolytic enzymes: Mechanism of action, optimal processing conditions and obtaining value-added compounds in plant matrices
10.15406/mojfpt.2022.10.00270 · 2022 · External reference
Understanding the impact of pectin physicochemical variation on browning of simulated Maillard reaction system in thermal and storage processing
10.1016/j.ijbiomac.2023.124347 · 2023 · External reference
The impact of the foliar application of amino acid aqueous fertilizer on the flavor of potato tubers
10.3390/foods12213951 · 2023 · External reference
Assessing the impact of silicone defoamer on oolong tea beverage aroma
2026 · External reference
Commentary: “Quantitative” vs quantitative headspace solid-phase microextraction (HS-SPME) in food volatile and flavor compounds analysis
10.1016/j.jfca.2022.104955 · 2023 · External reference
Commentary: “Quantitative” vs quantitative headspace solid-phase microextraction (HS-SPME) in food volatile and flavor compounds analysis
10.1016/j.jfca.2022.104955 · 2023 · External reference
Alkaline thermostable pectinase enzyme from Aspergillus niger strain MCAS2 isolated from Manaslu conservation area, Gorkha, Nepal
10.1186/s40064-015-1286-y · 2015 · External reference
Data-driven elucidation of flavor chemistry
10.1021/acs.jafc.3c00909 · 2023 · External reference
Effects of different roasting temperatures on the flavor characteristics of jujube wine: Analysis based on HPLC, HS-GC-IMS, and HS-SPME-GC–MS
2025 · External reference
Comparative key aroma compounds and sensory correlations of aromatic coconut water varieties: Insights from GC × GC-O-TOF-MS, E-nose, and sensory analysis
2024 · External reference
The mechanism of extraction of Peanut protein and oil bodies by enzymatic hydrolysis of the Cell Wall
10.5650/jos.ess20148 · 2020 · External reference
Peanut oils from roasting operations: An overview of production technologies, flavor compounds, formation mechanisms, and affecting factors
10.1016/j.heliyon.2024.e34678 · 2024 · External reference
The characteristic roasted peanut flavor of fragrant peanut oil is controlled by non-lipids components in peanuts while the sweet aroma attribute is affected by the variation of fatty acids
10.1016/j.foodchem.2025.147362 · 2026 · External reference
Impact of different water treatments of peanuts during the roasting process on the flavour profile and chemical qualities of the peanut oil
10.1093/ijfood/vvaf063 · 2025 · External reference
A review of Maillard reaction in food and implications to kinetic modelling
10.1016/s0924-2244(01)00022-x · 2000 · External reference
Origin and mechanistic pathways of formation of the parent FuranA food toxicant
10.1021/jf0490403 · 2004 · External reference
Dissecting Maillard reaction production in fried foods: Formation mechanisms, sensory characteristic attribution, control strategy, and gut homeostasis regulation
10.1016/j.foodchem.2023.137994 · 2024 · External reference
Evaluation of Cellulase, pectinase, and Hemicellulase effectiveness in extraction of phenolic compounds from grape pomace
10.3390/ijms252413538 · 2024 · External reference
Enzymatic hydrolysis of oilseeds and their by-products for controlled aroma formation: A critical review of mechanisms and applications
10.1111/1541-4337.70254 · 2025 · External reference
Characterization of key aroma compounds and Main contributing amino acids in hot-pressed oil prepared from various Peanut varieties
10.3390/molecules29091947 · 2024 · External reference
Formation of pyrazines in Maillard model Systems of Lysine-Containing Dipeptides
10.1021/jf903898t · 2010 · External reference
Roasted sesame oil: A review on production technology, flavor chemistry, and other related issues
10.1002/aocs.12917 · 2025 · External reference
Enzyme treatment combined with Maillard reaction modification of sunflower meal hydrolysates to prepare sunflower seed oil flavor enhancer
10.1016/j.foodchem.2025.144965 · 2025 · External reference
Comparative evaluation of different enzyme pretreatment on the oxidative stability and volatile compounds of sunflower oil
10.1016/j.lwt.2023.115385 · 2023 · External reference
Processing of flavor-enhanced oils: Optimization and validation of multiple headspace solid-phase microextraction-arrow to quantify pyrazines in the oils
10.3390/life11050390 · 2021 · External reference
Flavor evolution and quality changes in hot-pressed Peanut oil: Impact of roasting temperature and storage time
10.3390/foods14223945 · 2025 · External reference
The effect of three pectin fractions variation on the browning of different dried apple products
10.1016/j.foodhyd.2022.108052 · 2023 · External reference
Chemometric investigation into the effects of cooking processes on flavor characteristics and processing suitability of the high-oleic peanut kernels
10.3389/fnut.2026.1761491 · 2026 · External reference
Characterization of Peanut protein hydrolysate and structural identification of umami-enhancing peptides
10.3390/molecules27092853 · 2022 · External reference
Distinct differences of taste quality and metabolite profile between taste tomatoes and ordinary tomatoes revealed by HS-SPME-GC–MS flavoromics and LC–MS metabolomics
10.1016/j.foodchem.2026.148649 · 2026 · External reference
Characterization and Pickering emulsifying ability of Adinandra nitida leaf polysaccharides
2025 · External reference
Roasted sesame oil: A review on production technology, flavor chemistry, and other related issues
10.1002/aocs.12917 · ExternalCitation · doi-reference
Dissecting Maillard reaction production in fried foods: Formation mechanisms, sensory characteristic attribution, control strategy, and gut homeostasis regulation
10.1016/j.foodchem.2023.137994 · ExternalCitation · doi-reference
Enzyme treatment combined with Maillard reaction modification of sunflower meal hydrolysates to prepare sunflower seed oil flavor enhancer
10.1016/j.foodchem.2025.144965 · ExternalCitation · doi-reference
The characteristic roasted peanut flavor of fragrant peanut oil is controlled by non-lipids components in peanuts while the sweet aroma attribute is affected by the variation of fatty acids
10.1016/j.foodchem.2025.147362 · ExternalCitation · doi-reference
Distinct differences of taste quality and metabolite profile between taste tomatoes and ordinary tomatoes revealed by HS-SPME-GC–MS flavoromics and LC–MS metabolomics
10.1016/j.foodchem.2026.148649 · ExternalCitation · doi-reference
The effect of three pectin fractions variation on the browning of different dried apple products
10.1016/j.foodhyd.2022.108052 · ExternalCitation · doi-reference
Peanut oils from roasting operations: An overview of production technologies, flavor compounds, formation mechanisms, and affecting factors
10.1016/j.heliyon.2024.e34678 · ExternalCitation · doi-reference
Understanding the impact of pectin physicochemical variation on browning of simulated Maillard reaction system in thermal and storage processing
10.1016/j.ijbiomac.2023.124347 · ExternalCitation · doi-reference
Commentary: “Quantitative” vs quantitative headspace solid-phase microextraction (HS-SPME) in food volatile and flavor compounds analysis
10.1016/j.jfca.2022.104955 · ExternalCitation · doi-reference
Comparative evaluation of different enzyme pretreatment on the oxidative stability and volatile compounds of sunflower oil
10.1016/j.lwt.2023.115385 · ExternalCitation · doi-reference
A review of Maillard reaction in food and implications to kinetic modelling
10.1016/s0924-2244(01)00022-x · ExternalCitation · doi-reference
Data-driven elucidation of flavor chemistry
10.1021/acs.jafc.3c00909 · ExternalCitation · doi-reference
Origin and mechanistic pathways of formation of the parent FuranA food toxicant
10.1021/jf0490403 · ExternalCitation · doi-reference
Formation of pyrazines in Maillard model Systems of Lysine-Containing Dipeptides
10.1021/jf903898t · ExternalCitation · doi-reference
Protein-lipid interactions in food systems: A review
10.1080/09637480220132850 · ExternalCitation · doi-reference
Mechanisms of starch digestion by α -amylase—Structural basis for kinetic properties
10.1080/10408398.2014.922043 · ExternalCitation · doi-reference
Impact of different water treatments of peanuts during the roasting process on the flavour profile and chemical qualities of the peanut oil
10.1093/ijfood/vvaf063 · ExternalCitation · doi-reference
Enzymatic hydrolysis of oilseeds and their by-products for controlled aroma formation: A critical review of mechanisms and applications
10.1111/1541-4337.70254 · ExternalCitation · doi-reference
Mechanisms and factors for edible oil oxidation
10.1111/j.1541-4337.2006.00009.x · ExternalCitation · doi-reference
Degradation of different pectins by fungi: Correlations and contrasts between the pectinolytic enzyme sets identified in genomes and the growth on pectins of different origin
10.1186/1471-2164-13-321 · ExternalCitation · doi-reference
Alkaline thermostable pectinase enzyme from Aspergillus niger strain MCAS2 isolated from Manaslu conservation area, Gorkha, Nepal
10.1186/s40064-015-1286-y · ExternalCitation · doi-reference
Cellulases, hemicellulases and ligninolytic enzymes: Mechanism of action, optimal processing conditions and obtaining value-added compounds in plant matrices
10.15406/mojfpt.2022.10.00270 · ExternalCitation · doi-reference
Chemometric investigation into the effects of cooking processes on flavor characteristics and processing suitability of the high-oleic peanut kernels
10.3389/fnut.2026.1761491 · ExternalCitation · doi-reference
The impact of the foliar application of amino acid aqueous fertilizer on the flavor of potato tubers
10.3390/foods12213951 · ExternalCitation · doi-reference
Flavor evolution and quality changes in hot-pressed Peanut oil: Impact of roasting temperature and storage time
10.3390/foods14223945 · ExternalCitation · doi-reference
Evaluation of Cellulase, pectinase, and Hemicellulase effectiveness in extraction of phenolic compounds from grape pomace
10.3390/ijms252413538 · ExternalCitation · doi-reference
Processing of flavor-enhanced oils: Optimization and validation of multiple headspace solid-phase microextraction-arrow to quantify pyrazines in the oils
10.3390/life11050390 · ExternalCitation · doi-reference
Characterization of Peanut protein hydrolysate and structural identification of umami-enhancing peptides
10.3390/molecules27092853 · ExternalCitation · doi-reference
Characterization of key aroma compounds and Main contributing amino acids in hot-pressed oil prepared from various Peanut varieties
10.3390/molecules29091947 · ExternalCitation · doi-reference
The mechanism of extraction of Peanut protein and oil bodies by enzymatic hydrolysis of the Cell Wall
10.5650/jos.ess20148 · ExternalCitation · doi-reference
