Lv6
2730 积分 2024-07-11 加入
Influence of hydroxyl substitution on the inhibition of flavonoids in advanced glycation end-products formation in glucose-lysine-arginine Maillard reaction models
18天前
已完结
Modified Chinese quince oligomeric proanthocyanidin protects deep-frying oil quality by inhibiting oxidation
30天前
已完结
Biorelevant simulation of GI variability and its impact on the release behavior of non-disintegrating formulations: A case study using DHSI-IV (NERDT) system as a novel in vitro tool
2个月前
已完结
Reduced‐volume radiotherapy versus conventional‐volume radiotherapy after induction chemotherapy in nasopharyngeal carcinoma: An open‐label, noninferiority, multicenter, randomized phase 3 trial
2个月前
已完结
Relative contribution of initial quality indicators and chemical composition data to the initiation and propagation oxidizabilities of vegetable oils
4个月前
已完结
Citrus tangeretin reduces the oxidative stress of the myocardium, with the potential for reducing fatigue onset and myocardial damage
4个月前
已关闭
Relative contribution of initial quality indicators and chemical composition data to the initiation and propagation oxidizabilities of vegetable oils
4个月前
已完结
Joint control and machine learning prediction of co-formation and kinetic profiles of typical hazardous Maillard reaction products by catechin treatment in air-fried potato chips
5个月前
已完结
Research progress on generation, detection and inhibition of multiple hazards - acrylamide, 5-hydroxymethylfurfural, advanced glycation end products, methylimidazole - in baked goods
5个月前
已完结
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