** = Publikationen gelistet in SCI/SSCI/Pubmed
** Sun, A; Wu, W; Soladoye, OP; Aluko, RE; Bak, KH; Fu, Y; Zhang, Y
(2022): Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review.
Food Res Int. 2022; 151:110823
** Yu, B; Yu, B; Wu, W; Wu, W; Wang, B; Wang, B; Zhang, N; Zhang, N; Bak, KH; Bak, KH; Soladoye, OP; Soladoye, OP; Aluko, RE; Aluko, RE; Zhang, Y [and 3 others]
(2022): Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect.
Food Chem. 2022; 374:131776