Lv11
24 积分 2023-12-25 加入
Effects of moisture content on the enolization products formation in glucose–proline Maillard reaction models
4小时前
已完结
Mitigation of 3-deoxyglucosone and 5-hydroxymethylfurfural in brown fermented milk via an alternative browning process based on the hydrolysis of endogenous lactose
4小时前
待确认
Simultaneous quantitation of acrylamide, 5-hydroxymethylfurfural, and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine using UPLC-MS/MS
6小时前
已完结
Advances in detecting α-dicarbonyl compounds: Insights from spectroscopic techniques
12天前
已完结
Novel Insights into the Maillard Catalyzed Degradation of Maltose
14天前
已完结
2-Deoxyglucosone: A New C6-α-Dicarbonyl Compound in the Maillard Reaction of d-Fructose with γ-Aminobutyric Acid
14天前
已完结
Degradation of Glucose: Reinvestigation of Reactive α-Dicarbonyl Compounds†
14天前
已完结
Controlled Formation of Pyrazines: Inhibition by Ellagic Acid Interaction with N-(1-Deoxy-d-xylulos-1-yl)-glycine and Promotion through Ellagic Acid Oxidation
1个月前
已完结
Bildung proteingebundener Maillard‐Reaktionsprodukte während der Lagerung von Manukahonig
5个月前
已完结
Determination of the most potent precursors of advanced glycation end products in some high‐sugar containing traditional foods using high‐performance liquid chromatography
5个月前
已完结
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