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38 积分 2025-03-28 加入
Unravelling caramelization and Maillard reactions in glucose and glucose + leucine model cakes: Formation and degradation kinetics of precursors, α-dicarbonyl intermediates and furanic compounds during baking
8小时前
已完结
Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties
9小时前
已完结
Plant extract-based antibacterial nanomaterials: progress and challenges
2个月前
已完结
Comprehensive review in moisture retention mechanism of polysaccharides from algae, plants, bacteria and fungus
2个月前
已完结
A review of protein-phenolic acid interaction: reaction mechanisms and applications
4个月前
已完结
α‐Dicarbonyl compounds in food products: Comprehensively understanding their occurrence, analysis, and control
4个月前
已完结
Mechanism study of tobacco pyrolysis based on the analysis of characteristic products and in-situ identification of functional groups evolution on pyrolytic char
5个月前
已完结
Volatile profiling from thermal decomposition of Amadori compounds in the alanine-glucose Maillard reaction: An DFT insight of 3-ethyl-2,5-dimethylpyrazine forming mechanism
5个月前
已完结
The kinetic study of 2-acetyl-1-pyrroline accumulation in the model system: An insight into enhancing rice flavor through the Maillard reaction
5个月前
已完结
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