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130 积分 2026-01-08 加入
Food polyphenols and Maillard reaction: regulation effect and chemical mechanism
10天前
已完结
Regulation of tea polyphenols in gluten-glucose Maillard reaction: Evaluation and analysis
10天前
已完结
Synergistic Inhibitory Effect of Multiple Polyphenols from Spice on Acrolein during High-Temperature Processing
11天前
已完结
Effect of cereal bran phenolic profile on Maillard reaction products formation during hydrothermal treatment
11天前
已完结
Development of a two-step pretreatment and UPLC-MS/MS-based method for simultaneous determination of acrylamide, 5-hydroxymethylfurfural, advanced glycation end products and heterocyclic amines in thermally processed foods
11天前
已完结
Exploring the impact of dietary fiber enrichment on molecular water properties and indicators of Maillard reaction (furosine, Nε-carboxymethyllysine, and Nε-carboxyethyllysine) in model gluten-free bread
24天前
已关闭
Synergistic effects of polymethoxyflavonoids from citrus peel extracts on harmful compound formation and flavor quality in grilled beef patties
24天前
已完结
Formation mechanism of AGEs in Maillard reaction model systems containing ascorbic acid
24天前
已完结
Malondialdehyde trapping by food phenolics
24天前
已完结
Simultaneous generation of acrylamide, β-carboline heterocyclic amines and advanced glycation ends products in an aqueous Maillard reaction model system
25天前
已完结
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