活性炭与树脂对芝麻ACE抑制肽脱苦的工艺优化 及其性能比较Optimization of debittering of sesame ACE inhibitory peptide by activated carbon and resin and their performance comparison... by 芦鑫1,2，游静1,2，金璐1,2，宋国辉1,2，孙强1,2，黄纪念1,2,3LU Xin1,2, YOU Jing1,2, JIN Lu1,2, SONG Guohui1,2, SUN Qiang1,2, HUANG Jinian1,2,3

Subjects: “…sesame; ace inhibitory peptide; peptide debittering; resin debittering; activated carbon debittering; adsorption debittering…”
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Isolation of naringinase producing soil bacteria from <em>Psidium guajava</em> L. and <em>Terminalia chebula</em> Retz and its enzymatic activity by Kabyashree Phukan, Devid Kardong

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Novel debittering process of green table olives: application of β-glucosidase bound onto superparamagnetic nanoparticles by Elif Savas, Mihrap Yaşar Kaya, Oznur Karaagac, Serhat Onat, Hakan Kockar, Hakan Yavas, Feray Kockar

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Debittering Process of Lupin (Lupinus albus l.) by Ultrasound Pre-treatment by Cem Baltacıoğlu, Asiye Özcan Tarım

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Immobilization of Naringinase from <i>Penicillium decumbens</i> on Chitosan Microspheres for Debittering Grapefruit Juice by Joanna Bodakowska-Boczniewicz, Zbigniew Garncarek

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Isolation, Production Optimization, and Purification of a Debittering Enzyme from Bacillus megaterium AULS 1 by G. N. Devi, G. Sangavi, M. Chakravarthy, J. L. Sweetlin

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A Comparative Study on <i>Trichoderma harzianum</i> and a Combination of <i>Candida</i>/<i>Bacillus</i> as Tools for the Bioremediation of Table Olive Processing Water by Daniela Campaniello, Antonia Carlucci, Barbara Speranza, Maria Luisa Raimondo, Francesca Cibelli, Maria Rosaria Corbo, Antonio Bevilacqua

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Fermented olives (Olea europaea L.): A detailed insight into morphological changes and phenolic profile from harvest to jar by Tea Burin, Mariana Cecilia Grohar, Jerneja Jakopic, Robert Veberic, Metka Hudina

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Grapefruit Debittering by Simultaneous Naringin Hydrolysis and Limonin Adsorption Using Naringinase Immobilized in Agarose Supports by Mariela Muñoz, Jessica Holtheuer, Lorena Wilson, Paulina Urrutia

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Ultrasound aided debittering of bitter variety of citrus fruit juice: Effect on chemical, volatile profile and antioxidative potential by Arun Kumar Gupta, Partha Pratim Sahu, Poonam Mishra

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Mechanisms of plastein formation, and prospective food and nutraceutical applications of the peptide aggregates by Min Gong, Aishwarya Mohan, Angus Gibson, Chibuike C. Udenigwe

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A regression analysis on the green olives debittering by Gerassimos C. Kopsidas

Subjects: “…debittering…”
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Changes of Washing Water during Debittering and the Brine during Storage of Irradiated Olive Fruits (Olea europea. L.) by M. Al-Bachir

Subjects: “…debittering…”
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Research Progress on the Bitter Taste Formation Mechanism in Protein Hydrolysates and Their Enzymatic Debittering and Flavor Improvement by Mengzhuo LI, Xueyan DUAN, Junjuan WANG, Xiaoyan ZHAO, Peiyou QIN

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Research Progress in the Bitterness Mechanism and Debittering Strategies of Bitter Peptides by PU Minghui, WU Hao, WEN Li, CHEN Maolong, CHENG Yunhui

Subjects: “…bitter peptides; bioactivity; bitterness mechanism; debittering; microbial enzymes…”
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A simple model of the diffusion phenomena taking place during the debittering process of green table olives by Mariela B. Maldonado, Carlos A. Zuritz, Rodolfo G. Wuilloud, Carlos R. Bageta, Jorge Terreni, María José Sánchez

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Sensory properties of green table olives prepared by different fermentation processes by Taha Rababah, Muhammad Alu’Datt, Majdi Al-Mahasneh, Sana Gammoh, Hana’a Mahili, Tha’Er Ajouly, Carole C. Tranchant, Vaida Bartkute-Norkuniene

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Influence of brine concentration on sugar and sodium chloride diffusion during the processing of the green olive variety Arauco by M. B. Maldonado, C. A. Zuritz, N. Miras

Subjects: “…debittering…”
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Comparing Spanish-Style and Natural Fermentation Methods to Valorise Carolea, Nocellara Messinese and Leccino as Table Olives by Nicolina Timpanaro, Chiara A. C. Rutigliano, Cinzia Benincasa, Paola Foti, Solidea Mangiameli, Rosa Nicoletti, Innocenzo Muzzalupo, Flora V. Romeo

Subjects: “…debittering methods…”
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A Debittered Complex of Glucose-Phenylalanine Amadori Rearrangement Products with β-Cyclodextrin: Structure, Molecular Docking and Thermal Degradation Kinetic Study by Xiaotong Wu, Baoshang Fu, Yunjiao Ma, Liang Dong, Ming Du, Xiuping Dong, Xianbing Xu

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