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584 积分 2026-01-08 加入
Formation of Hesperetin-Methylglyoxal Adducts in Food and In Vivo, and Their Metabolism In Vivo and Potential Health Impacts
4天前
已完结
Capture of single or multiple reactive carbonyl species by mangiferin under high temperatures
4天前
已完结
Influence of lupin and chickpea flours on acrylamide formation and quality characteristics of biscuits
4天前
已完结
The difference of A ring and B ring effects of polyphenols on acrylamide formation in model systems
4天前
已完结
Influence of hydroxyl substitution on the inhibition of flavonoids in advanced glycation end-products formation in glucose-lysine-arginine Maillard reaction models
4天前
已完结
Impact of ingredients added in sweet and savory biscuits on the contents of furanic compounds and 3-methylbutanal
17天前
已完结
Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type
17天前
已完结
Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature–time profile effects and kinetics
17天前
已完结
Comparative study of browning, phenolic profiles, antioxidant and antiproliferative activities in hot air and vacuum drying of lily (Lilium lancifolium Thunb.) bulbs
21天前
已完结
Analysis of edible characteristics, antioxidant capacities, and phenolic pigment monomers in Lilium bulbs native to China
21天前
已完结
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