Lv2
150 积分 2024-12-25 加入
Qualitative and quantitative assessment of key aroma compounds, advanced glycation end products and heterocyclic amines in different varieties of commercially roasted meat products
4小时前
已完结
Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategies
24天前
已完结
Heterocyclic Amine Formation and Mitigation in Processed Meat and Meat Products: A Mini-Review
25天前
已完结
Heterocyclic Amine Formation and Mitigation in Processed Meat and Meat Products: A Mini-Review
27天前
已完结
Heterocyclic Amine Formation and Mitigation in Processed Meat and Meat Products: A Mini-Review
1个月前
已完结
Curcumin against advanced glycation end products (AGEs) and AGEs-induced detrimental agents
1个月前
已完结
Synergistic inhibition of Maillard reaction hazards: Multifunctional hydrocolloids enable healthier air-fried beef patties with reduced heterocyclic amines and AGEs
1个月前
已完结
Synergistic inhibition of Maillard reaction hazards: Multifunctional hydrocolloids enable healthier air-fried beef patties with reduced heterocyclic amines and AGEs
3个月前
已完结
Synergistic inhibitory effects of EGCG and chitosan or sodium alginate on 5-hydroxymethylfurfural formation in biscuits
5个月前
已完结
Effects of amides from pungent spices on the free and protein-bound heterocyclic amine profiles of roast beef patties by UPLC–MS/MS and multivariate statistical analysis
6个月前
已完结
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