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414 积分 2026-01-08 加入
Gallic Acid Mitigates 5-Hydroxymethylfurfural Formation while Enhancing or Preserving Browning and Antioxidant Activity Development in Glucose/Arginine and Sucrose/Arginine Maillard Model Systems
7天前
已完结
The molecular basis of working mechanism of natural polyphenolic antioxidants
7天前
已完结
Concept, mechanism, and applications of phenolic antioxidants in foods
7天前
已完结
Inhibitory effect of phenolic compounds and plant extracts on the formation of advance glycation end products: A comprehensive review
13天前
已完结
Phytochemicals from berries and grapes inhibited the formation of advanced glycation end‐products by scavenging reactive carbonyls
13天前
已完结
Effects of Highland Barley Bran Extract Rich in Phenolic Acids on the Formation of Nε-Carboxymethyllysine in a Biscuit Model
13天前
已完结
Epicatechin Adducting with 5-Hydroxymethylfurfural as an Inhibitory Mechanism against Acrylamide Formation in Maillard Reactions
14天前
已完结
α‐Dicarbonyl compounds in food products: Comprehensively understanding their occurrence, analysis, and control
15天前
已完结
Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review
15天前
已完结
Release and metabolism of bound polyphenols from carrot dietary fiber and their potential activity in in vitro digestion and colonic fermentation
15天前
已完结
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