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98 积分 2023-09-14 加入
Analysis of Glyoxal- and Methylglyoxal-Derived Advanced Glycation End Products during Grilling of Porcine Meat
5天前
已完结
Influence of carbohydrate additives on 5-hydroxymethylfurfural (HMF) content in pork tenderloin
23天前
已完结
Effects of sodium bicarbonate and sodium phosphates on the formation of advanced glycation end-products in minced pork during cold storage
6个月前
已完结
Immunofluorescence detection of advanced glycation end products (AGEs) in cookies and its correlation with acrylamide content and antioxidant activity
6个月前
已完结
The fate of dietary advanced glycation end products in the body: from oral intake to excretion
6个月前
已完结
Interrelationship among protein structure, protein oxidation, lipid oxidation and quality of grass carp surimi during multiple freeze–thaw cycles with different pork backfat contents
6个月前
已完结
Molecular and microstructural changes of chicken breasts in preheating‐freezing‐reheating process: The role of ice crystal formation and growth
7个月前
已完结
Development of edible coating incorporating cherry stem powder or leek powder to decrease oil uptake and lipid oxidation in potatoes during air, oven, and deep oil frying methods
8个月前
已完结
Effects of sodium bicarbonate and sodium phosphates on the formation of advanced glycation end-products in minced pork during cold storage
9个月前
已完结
Emerging technologies in reducing dietary advanced glycation end products in ultra‐processed foods: Formation, health risks, and innovative mitigation strategies
9个月前
已完结
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