Lv32
260 积分 2025-11-24 加入
Inhibitory effects of selected dietary flavonoids on the formation of total heterocyclic amines and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in roast beef patties and in chemical models
20小时前
待确认
Flavour chemistry of methylglyoxal and glyoxal
1天前
已完结
Interaction of β-Lactoglobulin with Resveratrol and its Biological Implications
24天前
已完结
Structure-Activity Relationships of Flavonoids in the Inhibition of Heterocyclic Amine Formation through Interactions with Beef Myofibrillar and Sarcoplasmic Proteins
1个月前
已完结
Trapping reactions of reactive carbonyl species with tea polyphenols in simulated physiological conditions
1个月前
已完结
A comprehensive review of structure-activity relationships and effect mechanisms of polyphenols on heterocyclic aromatic amines formation in thermal-processed food
1个月前
已完结
Simultaneous analysis of PhIP, 4'-OH-PhIP, and their precursors using UHPLC-MS/MS
1个月前
已完结
Electrostatic gating synergizing with size sieving: A MOF-Based nanofiltration membrane for mitigating the permeability-selectivity trade-off in lithium recovery
1个月前
已完结
Radical Scavenging Activity of Antioxidants by Cyclic Voltammetry
3个月前
已完结
Impact of α‐tocopherol and EGCG on the oxidative stability of margarine: Exploring the possible synergistic effect mechanism
3个月前
已完结
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