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。Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review
Ao Sun et al.
FOOD RESEARCH INTERNATIONAL (2022)
Rapid Identification of Different Cinnamon Using Coated Direct Inlet Probe Coupled with Atmospheric-Pressure Chemical Ionization Mass Spectrometry
Lei Qin et al.
FOOD ANALYTICAL METHODS (2021)
Oxidative Stability of Long-Chain Fatty Acids with Different Unsaturation Degrees into Layered Double Hydroxides
Francesca Blasi et al.
APPLIED SCIENCES-BASEL (2021)
Considerations of the use of the electronic tongue in sensory science
Carolyn F. Ross
CURRENT OPINION IN FOOD SCIENCE (2021)
Oligomerization of reactive carbonyls in the presence of ammonia-producing compounds: A route for the production of pyridines in foods
Rosario Zamora et al.
FOOD CHEMISTRY (2020)
Aromatic effects of immobilized enzymatic oxidation of chicken fat on flaxseed (Linum usitatissimum L.) derived Maillard reaction products
Chao-Kun Wei et al.
FOOD CHEMISTRY (2020)
Identification of C9-C11 unsaturated aldehydes as prediction markers of growth and feed intake for non-ruminant animals fed oxidized soybean oil
Jieyao Yuan et al.
JOURNAL OF ANIMAL SCIENCE AND BIOTECHNOLOGY (2020)
Combination of instrumental and qualitative descriptive analysis for evaluation of selected tonic waters quality features
Ewa Marjanska et al.
JOURNAL OF TEXTURE STUDIES (2020)
Formation mechanism of aroma compounds in a glutathione-glucose reaction with fat or oxidized fat
Jian Zhao et al.
FOOD CHEMISTRY (2019)
The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems
Majid Nooshkam et al.
FOOD CHEMISTRY (2019)
Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC-MS and GC x GC-QTOF combined with purge and trap and solvent-assisted flavor
Xu-Hui Huang et al.
FOOD RESEARCH INTERNATIONAL (2019)
Meat flavor generation from different composition patterns of initial Maillard stage intermediates formed in heated cysteine-xylose-glycine reaction systems
Jian Zhao et al.
FOOD CHEMISTRY (2019)
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
Ruben Dominguez et al.
ANTIOXIDANTS (2019)
Identification of a Salt Blend: Application of the Electronic Tongue, Consumer Evaluation, and Mixture Design Methodology
Sasha M. Barnett et al.
JOURNAL OF FOOD SCIENCE (2019)
MetaboAnalyst 4.0: towards more transparent and integrative metabolomics analysis
Jasmine Chong et al.
NUCLEIC ACIDS RESEARCH (2018)
Insights into the Chemistry of Non-Enzymatic Browning Reactions in Different Ribose-Amino Acid Model Systems
Daniel Hemmler et al.
SCIENTIFIC REPORTS (2018)
Determination of antioxidant capacity of diverse fruits by electron spin resonance (ESR) and UV-vis spectrometries
Shuang Zang et al.
FOOD CHEMISTRY (2017)
A comparison of antioxidative capacities of fruit juices, drinks and nectars, as determined by EPR and UV-vis spectroscopies
Mariola Bartoszek et al.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2016)
Aromatic effect of fat and oxidized fat on a meat-like model reaction system of cysteine and glucose
Zheng Yang et al.
FLAVOUR AND FRAGRANCE JOURNAL (2015)
An in-vitro-in-vivo taste assessment of bitter drug: comparative electronic tongues study
Mohammed Maniruzzaman et al.
JOURNAL OF PHARMACY AND PHARMACOLOGY (2015)
Marked Synergistic Bactericidal Effects and Mode of Action of Medium-Chain Fatty Acids in Combination with Organic Acids against Escherichia coli O157:H7
S. A. Kim et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2013)
Methods for reactive oxygen species (ROS) detection in aqueous environments
Justina M. Burns et al.
AQUATIC SCIENCES (2012)
Effect of Maillard reaction products on oxidation products in ground chicken breast
L. T. Miranda et al.
MEAT SCIENCE (2012)
Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products
Sang Mi Lee et al.
ANALYTICA CHIMICA ACTA (2011)
Model Studies on the Pattern of Volatiles Generated in Mixtures of Amino Acids, Lipid-Oxidation-Derived Aldehydes, and Glucose
An Adams et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Antibacterial free fatty acids: activities, mechanisms of action and biotechnological potential
Andrew P. Desbois et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2010)
Investigation of the Aroma-Active Compounds Formed in the Maillard Reaction between Glutathione and Reducing Sugars
Sang Mi Lee et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Advanced Taste Sensors Based on Artificial Lipids with Global Selectivity to Basic Taste Qualities and High Correlation to Sensory Scores
Yoshikazu Kobayashi et al.
SENSORS (2010)
Study of the DPPH•-scavenging activity: Development of a free software for the correct interpretation of data
Monica Locatelli et al.
FOOD CHEMISTRY (2009)
Effect of reaction pH on enolization and racemization reactions of glucose and fructose on heating with amino acid enantiomers and formation of melanoidins as result of the Maillard reaction
Ji-Sang Kim et al.
FOOD CHEMISTRY (2008)
Formation of furan and methylfuran by Maillard-type reactions in model systems and food
Anita Limacher et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Free radical and reactive oxygen species scavenging activities of peanut skins extract
Jing Wang et al.
FOOD CHEMISTRY (2007)
Osmotic effect of choline and glycine betaine on the gills and hepatopancreas of the Chasmagnathus granulata crab submitted to hyperosmotic stress
Matheus Parmegiani Jahn et al.
JOURNAL OF EXPERIMENTAL MARINE BIOLOGY AND ECOLOGY (2006)
Antioxidant activity of coffee model systems
P Charurin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Effect of lipid composition on meat-like model systems containing cysteine, ribose, and polyunsaturated fatty acids
JS Elmore et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Effects of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems
EH Ajandouz et al.
JOURNAL OF FOOD SCIENCE (2001)
Antioxidative activity of roasted and defatted peanut kernels
JY Hwang et al.
FOOD RESEARCH INTERNATIONAL (2001)
A review of Maillard reaction in food and implications to kinetic modelling
SIFS Martins et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2000)