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258 积分 2025-11-02 加入
Food polyphenols and Maillard reaction: regulation effect and chemical mechanism
21天前
已完结
Determination of hydroxymethylfurfural in commercial jams and in fruit-based infant foods
1个月前
已完结
Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type
1个月前
已完结
Determination of o-quinones in foods by a derivative strategy combined with UHPLC-MS/MS
2个月前
已完结
Proposal of a method to evaluate the in-situ oxidation of polyphenolic during the cocoa drying
2个月前
已完结
Influence of high-intensity ultrasound on color, chemical composition and antioxidant properties of araçá-boi pulp
2个月前
已完结
Color Development Kinetics of Maillard Reactions
3个月前
已完结
Effect of microwave blanching on antioxidant activity, phenolic compounds and browning behaviour of some fruit peelings
3个月前
已完结
Determination of Furfural and 5-Hydroxymethylfurfural in Biomass Hydrolysate by High-Performance Liquid Chromatography
3个月前
已完结
OCHRATOXIN A, HYDROXYMETHYLFURFURAL AND VITAMIN C LEVELS OF SUN-DRIED GRAPES AND SULTANAS
3个月前
已完结
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