相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Effects of various maillard reaction products on in vitro starch hydrolysis and blood glucose responses in mice
Soo Yeon Chung et al.
STARCH-STARKE (2011)
Development of the Mail lard reaction in foods cooked by different techniques. Intake of Maillard-derived compounds
Cristina Delgado-Andrade et al.
FOOD CHEMISTRY (2010)
Effect of digestive process on Maillard reaction indexes and antioxidant properties of breakfast cereals
Jose A. Rufian-Henares et al.
FOOD RESEARCH INTERNATIONAL (2009)
Antimicrobial Activity of Melanoidins against Escherichia coli Is Mediated by a Membrane-Damage Mechanism
Jose A. Rurián-Henares et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
The antioxidant effect of a diet rich in Maillard reaction products is attenuated after consumption by healthy male adolescents.: In vitro and in vivo comparative study
Isabel Seiquer et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2008)
Antioxidative activity of caramelisation products and their preventive effect on lipid oxidation in fish mince
S Benjakul et al.
FOOD CHEMISTRY (2005)
Peroxyl radical scavenging activity of melanoidins in aqueous systems
FJ Morales et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2004)
Chemical and biochemical properties of casein-sugar Maillard reaction products
H Jing et al.
FOOD AND CHEMICAL TOXICOLOGY (2002)
The fluorescence of advanced Maillard products is a good indicator of lysine damage during the Maillard reaction
J Leclère et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Effects of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems
EH Ajandouz et al.
JOURNAL OF FOOD SCIENCE (2001)
Determination of furfural compounds in enteral formula
JA Rufian-Henares et al.
JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES (2001)
Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence
FJ Morales et al.
FOOD CHEMISTRY (2001)