Lv11
60 积分 2024-12-25 加入
Multiparameter Sensing of Oxygen and pH at Biological Interfaces via Hyperspectral Imaging of Luminescent Sensor Nanoparticles
1个月前
已完结
Inhibitory effects of polyphenols from black chokeberry on advanced glycation end-products (AGEs) formation
1个月前
已完结
Ginger and curcumin can inhibit heterocyclic amines and advanced glycation end products in roast beef patties by quenching free radicals as revealed by electron paramagnetic resonance
2个月前
已完结
Physical field-assisted plant polyphenol marination: A comprehensive strategy for simultaneous inhibition of advanced glycation end products and heterocyclic amines in roast steak with maintained quality attributes
2个月前
已完结
Inhibitory Effects of Some Hydrocolloids on the Formation of Advanced Glycation End Products and Heterocyclic Amines in Chemical Models and Grilled Beef Patties
2个月前
已完结
Inhibition effect and mechanism of hydrocolloids on the formation of heterocyclic aromatic amines (HAAs) in meat products: A review
2个月前
已完结
Novel roles of hydrocolloids in foods: Inhibition of toxic maillard reaction products formation and attenuation of their harmful effects
2个月前
已完结
Encapsulation of phenolics in β-lactoglobulin: Stability, antioxidant activity, and inhibition of advanced glycation end products
2个月前
已完结
Antioxidant and Antiglycation Activity of Selected Dietary Polyphenols in a Cookie Model
2个月前
已完结
Synergistic effects of polymethoxyflavonoids from citrus peel extracts on harmful compound formation and flavor quality in grilled beef patties
5个月前
已完结
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