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48 积分 2025-03-28 加入
A review of protein-phenolic acid interaction: reaction mechanisms and applications
1个月前
已完结
α‐Dicarbonyl compounds in food products: Comprehensively understanding their occurrence, analysis, and control
1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
1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
2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
2个月前
已完结
Dynamic changes and formation mechanisms of volatile compounds in the Maillard reaction between theanine and fructose in tea
2个月前
已完结
Comparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product model
2个月前
已完结
Formation of melanoidins – Aldol reactions of heterocyclic and short-chain Maillard intermediates
2个月前
已完结
The Maillard reactions: Pathways, consequences, and control
2个月前
已完结
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