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480 积分 2023-03-04 加入
Minireview on the Mechanism for the Production of 5-hydroxymethylfurfural from Biomass
1小时前
已完结
Food polyphenols and Maillard reaction: regulation effect and chemical mechanism
1小时前
已完结
Correlation between total phenolic and flavonoid contents with antioxidant activity of Malaysian stingless bee propolis extract
2天前
已完结
Balancing Maillard reaction products formation and antioxidant activities for improved sensory quality and health benefit properties of pan baked buns
5天前
已完结
Chapter 22 - Chlorogenic acids in different coffees
3个月前
已完结
Characterisation of differential aroma markers in roasted coffee powder samples by GC×GC- TOF- MS and multivariate statistical analysis
4个月前
已完结
Coffee flavour: an overview
4个月前
已完结
Cutting Morphology and Steaming Duration Impact Physicochemical Quality, Bioactive Retention, and Maillard Reaction Products in Purple-fleshed Sweet Potatoes
4个月前
已完结
Pyrazines in food samples: Recent update on occurrence, formation, sampling, pretreatment and analysis methods
6个月前
已完结
Remodeling the structure of soy protein fibrils to hydrogels for co-encapsulation of (−)-epigallocatechin gallate (EGCG) and curcumin: Role of EGCG
6个月前
已完结
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