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Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study
2天前
已完结
Inhibition of enzymatic browning in sweet potato (Ipomoea batatas(L.)) with chemical and natural anti‐browning agents
3天前
已完结
Highly effective synthesis of 5-hydroxymethylfurfural from lignocellulosic biomass over a green and one-pot reaction in biphasic system
1个月前
已完结
Postharvest melatonin application attenuates browning, delays softening, and maintains the antioxidant potential of jackfruit bulbs
1个月前
已完结
Kinetics of 5‐hydroxymethylfurfural formation in the sugar–amino acid model of Maillard reaction
1个月前
已完结
Kinetic modeling of Maillard and caramelization reactions in sucrose-rich and low moisture foods applied for roasted nuts and seeds
1个月前
已完结
Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study
2个月前
已完结
Specific Substrate Activity of Lotus Root Polyphenol Oxidase: Insights from Gaussian-Accelerated Molecular Dynamics and Markov State Models
2个月前
已完结
Pathways of the Maillard reaction under physiological conditions
2个月前
已完结
Maillard Browning Inhibition by Ellagic Acid via Its Adduct Formation with the Amadori Rearrangement Product
4个月前
已完结
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