Lv3
400 积分 2025-10-17 加入
Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system
20天前
已完结
Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systems
2个月前
已完结
Aqueous Preparation of Maillard Reaction Intermediate from Glutathione and Xylose and its Volatile Formation During Thermal Treatment
3个月前
已完结
Analysis of acrylamide in food products by microchip electrophoresis with on-line multiple-preconcentration techniques
3个月前
已完结
Joint control of multiple food processing contaminants in Maillard reaction: A comprehensive review of health risks and prevention
3个月前
已完结
Taste-Active Maillard Reaction Products in Roasted Garlic (Allium sativum)
4个月前
已完结
Formation Priority of Pyrazines and 2-Acetylthiazole Dependent on the Added Cysteine and Fragments of Deoxyosones during the Thermal Process of the Glycine–Ribose Amadori Compound
4个月前
已完结
Formation Priority of Pyrazines and 2-Acetylthiazole Dependent on the Added Cysteine and Fragments of Deoxyosones during the Thermal Process of the Glycine-Ribose Amadori CompoundNational Center for Biotechnology Information
4个月前
已关闭
Mechanism of pyrazines and thioethers formation promoted by high oxygen concentration in the methionine‐glucose Maillard reaction system
4个月前
已完结
Mechanism of Pyrazine Formation Intervened by Oxidized Methionines during Thermal Degradation of the Methionine–Glucose Amadori Compound
4个月前
已完结
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