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60 积分 2024-10-09 加入
Kinetic Modeling of Reactions in Heated Monosaccharide−Casein Systems
6天前
已完结
Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein–glucose model system as influenced by pH
6天前
已完结
Physicochemical and Flavor Characteristics of Maillard Reaction Products from Nile Tilapia Fish Skin Collagen Peptides Induced by Four Reducing Sugars
19天前
已完结
Influence of Glutathione Oxidation and pH on Thermal Formation of Maillard-Type Volatile Compounds
20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
2个月前
已完结
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