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48 积分 2024-09-10 加入
Dielectric Properties of Maillard Reaction Solutions Formed Between Different Amino Acids and Glucose Under Microwave Heating
1个月前
已完结
Extrusion of process flavorings from methionine and dextrose using modified starch as a carrier
1个月前
已完结
Carbohydrate and Amino Acid Degradation Pathways in l-Methionine/d-[13C] Glucose Model Systems
1个月前
已完结
Effect of Maillard Reaction Products Derived from Cysteine on the Formation of Dimethyl Disulfide and Dimethyl Trisulfide during Storage
1个月前
已完结
Formation of Reactive Intermediates, Color, and Antioxidant Activity in the Maillard Reaction of Maltose in Comparison to d -Glucose
1个月前
已完结
Production of process flavorings from methionine, thiamine with d ‐xylose or dextrose by direct extrusion: Physical properties and volatile profiles
1个月前
已完结
EEG and fNIRS evidence for brain responses to three tannins: implications for astringency surface sub-quality in red wine
1个月前
已完结
Investigating the Influence of Different Umami Tastants on Brain Perception via Scalp Electroencephalogram
2个月前
已完结
Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor Intensity, olfactory threshold and odor activity value
2个月前
已完结
Enzymatic modification of oilseed proteins for improved functional properties
4个月前
已完结
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