Lv12
88 积分 2025-11-17 加入
A comprehensive review on impact of non-thermal processing on the structural changes of food components
22小时前
待确认
Recent Developments in the Synthesis of Five- and Six-membered N-heterocycles from Dicarbonyl Compounds
14天前
已完结
Maillard reaction indicators formation, changes and possible intake in infant formula produced by different thermal treatments during domestic use
25天前
已完结
Effect of the roasting process on the flavor formation of Tibetan pork: Matrices oxidation dependence on temperature or time
26天前
已完结
Formation of advanced glycation end-products in powdered infant formula: A systematic investigation of macronutrient composition, interactions, and processing methods
28天前
已关闭
Cu@CuFe2O4 nanoparticles catalyzed oxidative functionalization of alkynes: Access to α,α‐dichloro ketones
29天前
已完结
Promotion or Inhibition Effects of Exogenous Glutathione-Degraded Amino Acids on the Formation of 2,3-Butanedione and Pyrazines via Varied Pathways of Interaction with α-Dicarbonyl Compounds Derived from N-(1-Deoxy-d-xylulos-1-yl)-alanine
1个月前
已完结
Pathways of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) inhibited by basic amino acids in the glucose/ creatinine/ phenylalanine model system
1个月前
已完结
Promotion or Inhibition Effects of Exogenous Glutathione-Degraded Amino Acids on the Formation of 2,3-Butanedione and Pyrazines via Varied Pathways of Interaction with α-Dicarbonyl Compounds Derived from N-(1-Deoxy-d-xylulos-1-yl)-alanine
1个月前
已完结
LC–MS/MS Analysis of Reaction Products of Arginine/Methylarginines with Methylglyoxal/Glyoxal
1个月前
已完结
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