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50 积分 2024-10-09 加入
Physicochemical and Flavor Characteristics of Maillard Reaction Products from Nile Tilapia Fish Skin Collagen Peptides Induced by Four Reducing Sugars
6天前
已完结
Influence of Glutathione Oxidation and pH on Thermal Formation of Maillard-Type Volatile Compounds
8天前
已完结
Sensory Characteristics of Maillard Reaction Products Obtained from Sunflower Protein Hydrolysates and Different Sugar Types
1个月前
已完结
Characterization and Antioxidant Activity of Products Derived from Xylose–Bovine Casein Hydrolysate Maillard Reaction: Impact of Reaction Time
1个月前
已完结
Kinetics of color development, pH decreasing, and anti-oxidative activity reduction of Maillard reaction in galactose/glycine model systems
1个月前
已完结
Characterization and antioxidant activity of Maillard reaction products from a scallop (Patinopecten yessoensis) gonad hydrolysates-sugar model system
1个月前
已完结
Associations between Delayed Introduction of Complementary Foods and Childhood Health Consequences in Exclusively Breastfed Children
1个月前
已完结
Effect of 2-alkenals on the Maillard reaction of cysteine-glucose: Initial stage intermediate formation and flavor compound generation pathways
1个月前
已完结
Effect of different sulfur-containing compounds on the structure, sensory properties and antioxidant activities of Maillard reaction products obtained from Pleurotus citrinopileatus hydrolysates
1个月前
已完结
Peptide-specific Maillard reaction products: a new pathway for flavor chemistry
1个月前
已完结
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