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40 积分 2024-10-10 加入
Influence of Deamidation on the Formation of Pyrazines and Proline-Specific Compounds in Maillard Reaction of Asparagine and Proline with Glucose
2天前
已完结
Is collagen supplementation friend or foe in rheumatoid arthritis and osteoarthritis? A comprehensive systematic review
6天前
已完结
Recent innovations and emerging technological advances used to improve quality and process of plant-based milk analogs
7天前
已完结
Flavor–food ingredient interactions in fortified or reformulated novel food: Binding behaviors, manipulation strategies, sensory impacts, and future trends in delicious and healthy food design
22天前
已完结
Modification of pulse proteins for improved functionality and flavor profile: A comprehensive review
23天前
已完结
Protein deamidation to produce processable ingredients and engineered colloids for emerging food applications
23天前
已完结
Flavor–food ingredient interactions in fortified or reformulated novel food: Binding behaviors, manipulation strategies, sensory impacts, and future trends in delicious and healthy food design
27天前
已完结
Formation of Volatile Pyrazinones in the Asparagine Maillard Reaction Systems and Novel Pyrazinone Formation Pathways in the Amidated-Alanine Maillard Reaction Systems
28天前
已完结
Characterization of the Major Odor-Active Off-Flavor Compounds in Normal and Lipoxygenase-Lacking Soy Protein Isolates by Sensory-Directed Flavor Analysis
28天前
已完结
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