Lv1
40 积分 2026-02-02 加入
Structure property relationship of linear and angular pyrazine-based structural isomers with terminal D-A groups and evaluation of their photophysical properties
11天前
已完结
Pyrazine Formation from Saccharides and Alanine under Hydrothermal Conditions
11天前
已完结
Influence of Deamidation on the Formation of Pyrazines and Proline-Specific Compounds in Maillard Reaction of Asparagine and Proline with Glucose
11天前
已完结
Building-block coupling effect’ in dimethylpyrazine formation: Mechanistic insights and predictive modeling
12天前
已关闭
L-cysteine modulates the Maillard reaction: Impacts on PhIP and pyrazine formation
12天前
已关闭
Model studies on the formation of 2-vinylpyrazine and 2-vinyl-6-methylpyrazine in Maillard-type reactions
12天前
已完结
Structure-odor relationship in pyrazines and derivatives: A physicochemical study using 3D-QSPR, HQSPR, Monte Carlo, molecular docking, ADME-Tox and molecular dynamics
12天前
已关闭
Thin-Layer, Kinetically Controlled Roasting with Aroma Tracking: Modeling Pyrazine/TMP Formation and Volatilisation in Cocoa
21天前
已完结
Identification of Important Aroma Components and Sensory Profiles of Minimally Processed (Unroasted) and Conventionally Roasted Dark Chocolate
2个月前
已完结
Potential effect of key aroma-active compounds identified from fried white mushrooms (Agaricus bisporus L.) on saltiness perception
4个月前
已完结
皖公网安备34019202002308
