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28 积分 2024-11-01 加入
Maillard Browning Inhibition by Ellagic Acid via Its Adduct Formation with the Amadori Rearrangement Product
14天前
已完结
Food polyphenols and Maillard reaction: regulation effect and chemical mechanism
14天前
已完结
l-Arginine induces antioxidant response to prevent oxidative stress via stimulation of glutathione synthesis and activation of Nrf2 pathway
26天前
已完结
Analytical Strategies for Nucleosides and Nucleotides in Food: Advances in Sample Preparation and Separation Technologies with Emerging Challenges
1个月前
已完结
Glycation of whey protein isolate and emulsions prepared by conjugates
4个月前
已完结
Antioxidant-capacity-based models for the prediction of acrylamide reduction by flavonoids
5个月前
已完结
Antioxidant activity and reduction potential of dietary herbs on acrylamide formation in asparagine-glucose reaction model
5个月前
已完结
Vanillic acid protects against ulcerative colitis by modulating oxidative stress, inflammatory response, macrophage polarization and AMPK signaling pathways
5个月前
已完结
The Effect of pH on the Formation of Acrylamide and Acrylate from Glucose and Fructose with Amino Acid Enantiomers in the Maillard Reaction
5个月前
已关闭
Effect of freezing pretreatment on the mitigation of acrylamide in potato chips and French fries
5个月前
已完结
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