Lv21
180 积分 2025-10-23 加入
Mass spectrometry-based protein and peptide profiling for food frauds, traceability and authenticity assessment
28天前
已完结
Adulteration identification of citrus juice by Denaturing Gradient Gel Electrophoresis (DGGE)
1个月前
已完结
Mechanisms of inhibition of advanced glycation end-products (AGEs) and α-glucosidase by Heliotropium bacciferum: Spectroscopic and molecular docking analysis
2个月前
已完结
Capture of single or multiple reactive carbonyl species by mangiferin under high temperatures
2个月前
已完结
Reactivity and mechanism of the reactions of 4-methylbenzoquinone with amino acid residues in β-lactoglobulin: A kinetic and product investigation
2个月前
已完结
Maillard reaction harmful products in dairy products: Formation, occurrence, analysis, and mitigation strategies
2个月前
已完结
Glucose addition and oven-heating of pork stimulate glycoxidation and protein carbonylation, while reducing lipid oxidation during simulated gastrointestinal digestion
2个月前
已完结
Mitigation of malondialdehyde-induced protein lipoxidation by epicatechin in whey protein isolate
2个月前
已完结
Unveiling kaempferol glycosides as the key antiglycative components in butterfly pea (Clitoria ternatea) flower
2个月前
已完结
Influence of hydroxyl substitution on the inhibition of flavonoids in advanced glycation end-products formation in glucose-lysine-arginine Maillard reaction models
2个月前
已完结
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