Peer-Reviewed Research Database

Seitan — 42 papers

Papers mentioning seitan or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the seitan research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Laboratoire des Biomolécules

Laboratoire d'Ingénierie des Biomolécules

Université de Lorraine

Centre National de la Recherche Scientifique

Laboratoire Réactions et Génie des Procédés

State Key Laboratory of Food Science and Technology

Beijing Technology and Business University

42 results for "maillard reaction" · Clear filters

2025 Food chemistry gc ms

Influence of processing of seitan, tempeh, and firm regular tofu on protein and lipid oxidation and Maillard reaction products formation.

The impact of production and cooking on protein oxidation, lipid oxidation and Maillard reaction products (MRPs) generation was evaluated for firm regular tofu, tempeh, and seitan,... Read full abstract on PubMed →

PMID: 39616767 DOI: 10.1016/j.foodchem.2024.142273

2023 Food chemistry aroma analysis

Can the Maillard reaction affect the characteristic aroma of Sesame aroma baijiu - A research on the methional during the stacking fermentation stage of jiupei.

In this study, we focused on methional, a characteristic flavor compound of Sesame aroma baijiu, and investigated its production during the stacking fermentation of baijiu jiupei.... Read full abstract on PubMed →

PMID: 37302308 DOI: 10.1016/j.foodchem.2023.136521

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.