Lv13
68 积分 2025-11-17 加入
Joint control of multiple food processing contaminants in Maillard reaction: A comprehensive review of health risks and prevention
1天前
已完结
Magnetically driven nanorobots based on peptides nanodots with tunable photoluminescence for rapid scavenging reactive α-dicarbonyl species and effective blocking of advanced glycation end products
6天前
已完结
Inhibitory effect of hydrocolloids and ultrasound treatments on acrylamide and 5-hydroxymethylfurfural formation in French fries
6天前
已完结
Effects of Air Frying on French Fries: The Indication Role of Physicochemical Properties on the Formation of Maillard Hazards, and the Changes of Starch Digestibility
6天前
已完结
Theanine in Tea: An Effective Scavenger of Single or Multiple Reactive Carbonyl Species at the Same Time
7天前
已完结
Alhagi camelorum seed polysaccharide alleviates methylglyoxal-induced skin damage via antioxidant and anti-inflammatory actions
1个月前
已完结
Phytochemicals from Camellia nitidissima Chi inhibited the formation of advanced glycation end-products by scavenging methylglyoxal
1个月前
已关闭
Additive Capacity of [6]-Shogaol and Epicatechin To Trap Methylglyoxal
1个月前
已完结
Comparison of Differences of α-Dicarbonyl Compounds between Naturally Matured and Artificially Heated Acacia Honey: Their Application to Determine Honey Quality
1个月前
已完结
Chitosan inhibits advanced glycation end products formation in chemical models and bakery food
1个月前
已完结
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