Lv41
760 积分 2024-12-09 加入
Coffee reduces liver damage in a rat model of steatohepatitis: The underlying mechanisms and the role of polyphenols and melanoidins
1个月前
已完结
Insights into bread melanoidins: fate in the upper digestive tract and impact on the gut microbiota using in vitro systems
1个月前
已完结
Melanoidin, a Food Protein‐Derived Advanced Maillard Reaction Product, Suppresses Helicobacter pylori in vitro and in vivo
1个月前
已完结
Melanoidins present in traditional fermented foods and beverages
1个月前
已完结
Formation of the Heyns rearrangement products in dihydroxyacetone and glycine Maillard reaction: A computational study
2个月前
已完结
Melanoidins produced by the Maillard reaction: Structure and biological activity
2个月前
已完结
How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?
2个月前
已完结
Characterization of a novel natural protein-polysaccharide complex from cashew apple bagasse and its functional implications
5个月前
已完结
Mid-infrared spectroscopic identification of the right-baked rhubarb for ulcerative colitis therapy
6个月前
已完结
Cereal polyphenols inhibition mechanisms on advanced glycation end products and regulation on type 2 diabetes
7个月前
已完结
皖公网安备34019202002308
