Lv3
350 积分 2022-12-22 加入
Supramolecular assemblies based on natural food small molecules:Assembly mechanisms, design strategies and food applications
2小时前
待确认
External browning mechanism in walnut kernel pellicles under different drying conditions based on the combination of widely-targeted and anthocyanin-targeted metabolomics
3个月前
已完结
How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins
7个月前
已完结
Widely targeted metabolomics analysis of white peony teas with different storage time and association with sensory attributes
8个月前
已完结
Vitamin B12 Encapsulation in Soymilk Powder and Analyzing the Impact of Spray-Drying Conditions on Powder Quality
8个月前
已完结
Both Hemocyanin and β-1,3-Glucan-Binding Protein from the Shrimp Shell of Litopenaeus vannamei Are Responsible for Its Color Change from Brown to Red during Thermal Processing
11个月前
已完结
Determination of α-Dicarbonyl compounds in traditional Chinese herbal medicines
11个月前
已完结
Analysis of volatiles from the thermal decomposition of Amadori rearrangement products in the cysteine-glucose Maillard reaction and density functional theory study
1年前
已完结
Glycine-Xylose Amadori Compound Formation Tracing through Maillard Browning Inhibition by 2-Threityl-thiazolidine-4-carboxylic Acid Formation from Deoxyosone and Exogenous Cysteine
1年前
已完结
Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systems
1年前
已完结
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