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90 积分 2025-11-24 加入
Reducing food loss and waste within cold food supply chains – empirical evidence from developing economies
20天前
已完结
Maillard-Reacted Whey Protein Isolates and Epigallocatechin Gallate Complex Enhance the Thermal Stability of the Pickering Emulsion Delivery of Curcumin
1个月前
已完结
Mechanism-Based Insights into Removing the Mutagenicity of Aromatic Amines by Small Structural Alterations
1个月前
已完结
Effect of Thermal Treatment on Meat Proteins with Special Reference to Heterocyclic Aromatic Amines (HAAs)
2个月前
已完结
Generation of Sarcoplasmic and Myofibrillar Protein-Bound Heterocyclic Amines in Chemical Model Systems under Different Heating Temperatures and Durations
2个月前
已完结
Identification of hydrogen peroxide as a major cytotoxic component in Maillard reaction mixtures and coffee
3个月前
已完结
Interaction of β-lactoglobulin with (−)-epigallocatechin-3-gallate under different processing conditions of pH and temperature by the fluorescence quenching method
3个月前
已完结
Critical Factors of Vanillin Assay for Catechins and Proanthocyanidins
3个月前
已完结
Correlating physiochemical quality characteristics to consumer hedonic perception of traditional Doenjang (fermented soybean paste) in Korea
3个月前
已完结
Factors That Affect the Content of Heterocyclic Aromatic Amines in Foods
3个月前
已完结
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