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。Analysis of furan in semi-solid and paste type foods
Yun-Jeong Seok et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2020)
Correlation analysis between the concentration of α-dicarbonyls and flavor compounds in soy sauce
Sujeong Kim et al.
FOOD BIOSCIENCE (2020)
Critical roasting level determines bioactive content and antioxidant activity of Robusta coffee beans
Dian Herawati et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2019)
Inhibition of Maillard Reactions by Replacing Galactose with Galacto-Oligosaccharides in Casein Model Systems
Wei Zhang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Determination of glyoxal, methylglyoxal, and diacetyl in red ginseng products using dispersive liquid-liquid microextraction coupled with GC-MS
Yun-Yeol Lee et al.
JOURNAL OF SEPARATION SCIENCE (2019)
Validation of analytical method for -dicarbonyl compounds using gas chromatography-nitrogen phosphorous detector and their levels in alcoholic beverages
Jun-Hyun Jeong et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)
Modulation of the volatile and non-volatile profiles of coffee fermented with Yarrowia lipolytica: II. Roasted coffee
Liang Wei Lee et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Modelling of coffee extraction during brewing using multiscale methods: An experimentally validated model
K. M. Moroney et al.
CHEMICAL ENGINEERING SCIENCE (2015)
Free α-dicarbonyl compounds in coffee, barley coffee and soy sauce and effects of in vitro digestion
Adele Papetti et al.
FOOD CHEMISTRY (2014)
The Role of Dissolved Cations in Coffee Extraction
Christopher H. Hendon et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Formation of 4(5)-Methylimidazole and Its Precursors, α-Dicarbonyl Compounds, in Maillard Model Systems
Hae Won Jang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Determination of Toxic α-Dicarbonyl Compounds, Glyoxal, Methylglyoxal, and Diacetyl, Released to the Headspace of Lipid Commodities upon Heat Treatment
Yaping Jiang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet
Jaime Uribarri et al.
JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION (2010)
Role of Roasting Conditions in the Profile of Volatile Flavor Chemicals Formed from Coffee Beans
Joon-Kwan Moon et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
alpha-dicarbonyl compounds - Key intermediates for the formation of carbohydrate-based melanoidins
Lothar W. Kroh et al.
MAILLARD REACTION: RECENT ADVANCES IN FOOD AND BIOMEDICAL SCIENCES (2008)
Isolation and determination of α-dicarbonyl compounds by RP-HPLC-DAD in green and roasted coffee
Maria Daglia et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Influence of processing on the content of sugars in green Arabica coffee beans
Sven Knopp et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2006)
From the green bean to the cup of coffee: investigating coffee roasting by on-line monitoring of volatiles
C Yeretzian et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2002)
Polysaccharides of green Arabica and Robusta coffee beans
M Fischer et al.
CARBOHYDRATE RESEARCH (2001)