Lv41
672 积分 2023-08-12 加入
Multi‐response kinetic study of Maillard reaction hazards in the glucose‐lysine model system
21天前
已完结
Effect of lysine on the cysteine-xylose Maillard reaction to form flavor compounds
21天前
已完结
In Silico-Predicted Dynamic Oxlipidomics MS/MS Library: High-Throughput Discovery and Characterization of Unknown Oxidized Lipids
29天前
已完结
Supercritical fluid extraction (SCFE) as green extraction technology for high-value metabolites of algae, its potential trends in food and human health
29天前
已完结
Extraction and Quantification of Lipids from Plant or Algae
1个月前
已完结
Extraction and characterisation of lipids from Antarctic krill (Euphausia superba)
1个月前
已完结
Roasted fish reaction flavor by plant-based ingredients
1个月前
已完结
Optimization of the Maillard reaction of xylose with cysteine for modulating aroma compound formation in fermented tilapia fish head hydrolysate using response surface methodology
1个月前
已完结
Multi-metal/ligand MOFs: Transformative materials for energy storage, photocatalysis, and sensor technologies
1个月前
已完结
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