Lv43
600 积分 2023-05-22 加入
Effects of sprouting and fermentation on the formation of Maillard reaction products in different cereals heated as wholemeal
9天前
已完结
Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system
9天前
已完结
Kinetic modeling of Maillard and caramelization reactions in sucrose-rich and low moisture foods applied for roasted nuts and seeds
9天前
已完结
Deciphering layer formation in Red Heart Qu: A comprehensive study of metabolite profile and microbial community influenced by raw materials and environmental factors
9天前
已完结
Exploring the dynamics of bioactive metabolites changes in barley grains (Hordeum vulgare L.) during roasting: Insights from UPLC-QqQ-MS/MS analysis combined to chemometrics
10天前
已完结
Selected Maillard Reaction Products and Their Yeast Metabolites in Commercial Wines
11天前
已完结
Microbial communities as key drivers: Exploring sorghum quality impact on light-flavor Baijiu through physicochemical and flavor analyses of fermented grains
13天前
已完结
Metabolomic analysis of meju during fermentation by ultra performance liquid chromatography-quadrupole-time of flight mass spectrometry (UPLC-Q-TOF MS)
14天前
已完结
Rapid Determination of Amino Acids in Fruits of Ziziphus jujubaby Hydrophilic Interaction Ultra-High-Performance Liquid Chromatography Coupled with Triple-Quadrupole Mass Spectrometry
1个月前
已完结
Physicochemical evolution of sorghum grain starch under the condition of solid-state fermentation of Baijiu
1个月前
已完结
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