Lv4
590 积分 2024-05-09 加入
Glyoxal in Foods: Formation, Metabolism, Health Hazards, and Its Control Strategies
1个月前
已完结
The Reaction Kinetics for the Formation of Isovaleraldehyde, 2-Acetyl-1-pyrroline, di(H)di(OH)-6-Methylpyranone, Phenylacetaldehyde, 5-Methyl-2-phenyl-2-hexenal, and 2-Acetylfuran in Model Systems
1个月前
已完结
Disclosing the Nitrogen Sources via Isotope Labeling Technique and the Formation Mechanism of Pyrazine and Alkylpyrazines during the Heat Treatment of N-(1-Deoxy-d-xylulos-1-yl)-alanine and Exogenous Alanine
1个月前
已完结
Formation of Volatile Pyrazinones in the Asparagine Maillard Reaction Systems and Novel Pyrazinone Formation Pathways in the Amidated-Alanine Maillard Reaction Systems
1个月前
已完结
A review on aroma-active compounds derived from branched-chain amino acid in fermented meat products: Flavor contribution, formation pathways, and enhancement strategies
1个月前
已完结
Identification of Key Aroma-Active Compounds in Commercial Coffee Using GC-O/AEDA and OAV Analysis
1个月前
已完结
Pyrazines: Synthesis and Industrial Application of these Valuable Flavor and Fragrance Compounds
1个月前
已完结
Heating and cysteine effect on physicochemical and flavor properties of soybean peptide Maillard reaction products
1个月前
已完结
Involvement of Free Radicals in Pyrazine Formation in the Maillard Reaction
1个月前
已完结
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