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270 积分 2025-04-16 加入
Reactive Oxygen Species Detection with Fluorescent Probes: Limitations and Recommendations beyond DCFH-DA
1个月前
已完结
Enhancing the antioxidative effects of foods containing rutin and α‐amino acids via the Maillard reaction: A model study focusing on rutin‐lysine system
2个月前
已完结
Effect of heating temperature and time on the formation of volatile organic compounds during reactions between linoleic acid and free amino acids or myofibrillar proteins
2个月前
已完结
Fate of Polyphenols and Antioxidant Activity of Barley during Processing
2个月前
已完结
Coffee substitutes: A review of the technology, characteristics, application, and future perspective
2个月前
已完结
Structural, functional, nutritional composition and analytical profiling of Triticum aestivum L
2个月前
已完结
Rice as an adjunct in brewing beer: mini‐review
2个月前
已完结
Exploring the Hypoglycemic Activity and Mechanism of Polyphenols From Highland Barley Through Lactobacillus acidophilus Fermentation
2个月前
已完结
Germination in improving the nutrition, health benefits and processing of highland barley
2个月前
已完结
Polyphenols in Highland Barley Tea Inhibit the Production of Advanced Glycosylation End‐Products and Alleviate the Skeletal Muscle Damage
2个月前
已完结
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