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38 积分 2024-11-22 加入
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Reduced asynchronism between regenerative cysteine and fragments of deoxyosones promoting formation of sulfur-containing compounds through extra-added xylose and elevated temperature during thermal processing of 2‑threityl-thiazolidine-4-carboxylic acid
10小时前
待确认
Molecular Characteristics and Thermal Stability of Salty/Saltiness-Enhancing Peptides from Enzymatic Hydrolysates of Agaricus bisporus
5个月前
已完结
Control Formation of Furans and Pyrazines Resulting from Dual Glycation Sites in Nα,Nε-Di(1-deoxy-d-xylulos-1-yl)lysine via Elevating Thermal Degradation Temperatures
5个月前
已完结
Accelerated Degradation of DiXyl-α,ε-Lys-ARP via Interaction between Extra-Added Xylose and Monosubstituted Lys-ARPs during Maillard Reaction
5个月前
已完结
Dual role of exogenous xylose in regulating pyrazines and furans formation during the thermal degradation of N,N-di(1-deoxy-d-xylulos-1-yl)lysine through temperature, reaction time, and xylose concentration control
5个月前
已完结
Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges
10个月前
已完结
Interactions of iron(II) and iron(III) with gallic acid and its homologues: a potentiometric and spectrophotometric study
10个月前
已完结
Isolation and characterization of melanoidins from beer
11个月前
已完结
Structural characterization of melanoidin formed from d-glucose and l-alanine at different temperatures applying FTIR, NMR, EPR, and MALDI-ToF-MS
11个月前
已完结
Flavor Perception and Formation Mechanism of Empty Cup Aroma in Soy Sauce Aroma Type Baijiu
11个月前
已完结
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