Lv21
120 积分 2024-10-10 加入
Dietary Triterpenoids in Functional Food and Drug Ingredients: a review of structure-activity relationships, biosynthesis, applications, and AI-driven strategies
6天前
已完结
Contribution of Hydroxycinnamic Acids to Color Formation in Nonenzymatic Browning Reactions with Key Maillard Reaction Intermediates
9天前
已完结
Improving the flavor of tilapia fish head soup by adding lipid oxidation products and cysteine
14天前
已完结
Effects of unsaturated C18 fatty acids on “glucose-glutathione” Maillard reaction: Comparison and formation pathways of initial stage and meaty flavor compounds
16天前
已完结
Intrinsic Molecular Mechanisms of Transformation between Isomeric Intermediates Formed at Different Stages of Cysteine–Xylose Maillard Reaction Model through Dehydration
16天前
已完结
Formation of Fluorescent Maillard Reaction Intermediates of Peptide and Glucose during Thermal Reaction and Its Mechanism
16天前
已完结
The number and position of unsaturated bonds in aliphatic aldehydes affect the cysteine-glucose Maillard reaction: Formation mechanism and comparison of volatile compounds
19天前
已完结
Bacillus licheniformis and Wickerhamiella versatilis: Sources of the pleasant smoky and fruity flavors of soybean paste
21天前
已完结
Integrated HS-SPME-GC–MS and UHPLC-O-TOF-MS-based metabolomics revealed the characteristics flavor and nonvolatile metabolites during the hydrolysis process of Boletus edulis
23天前
已完结
Structural characteristics and antioxidant activity of Chinese giant salamander enzymatic hydrolysate-glucose conjugates induced by ultrasound Maillard reaction
24天前
已完结
Synthesis, Properties and Applications of Polymeric Nanomaterials
24天前
已采纳
A Highly Sensitive Detection Method, Phos-tag<sup>TM</sup> Affinity SDS-PAGE, Used to Analyze a Possible Substrate of CDPK-Related Protein Kinase5 in <i>Arabidopsis</i>
24天前
已采纳
Photoreduction of Carbon Dioxide Enhanced by Cu Atoms Doped within the Pd Cluster Supported on TiO2: Mechanism, Selectivity, and Catalytic Descriptor
1个月前
已采纳
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