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。Lysine biofortification of crops to promote sustained human health in the 21st century
Qingqing Yang et al.
JOURNAL OF EXPERIMENTAL BOTANY (2022)
Effects of common buckwheat bran on wheat dough properties and noodle quality compared with common buckwheat hull
Dongxu Liu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties
Katarzyna Sujka et al.
MOLECULES (2022)
Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread
Tamara Dapcevic-Hadnadev et al.
FOODS (2022)
Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour
Maria Barbara Rozanska et al.
MOLECULES (2021)
Changes in phenolic profiles and antioxidant activities during the whole wheat bread-making process
Wenfei Tian et al.
FOOD CHEMISTRY (2021)
Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components
Yan-Sheng Zhao et al.
ANTIOXIDANTS (2021)
A comparative study of sulphated polysaccharide effects on advanced glycation end-product uptake and scavenger receptor class A level in macrophages
Takashi Nishinaka et al.
DIABETES & VASCULAR DISEASE RESEARCH (2020)
Inhibitory effect of phenolic compounds and plant extracts on the formation of advance glycation end products: A comprehensive review
Majid Khan et al.
FOOD RESEARCH INTERNATIONAL (2020)
Effect of glutathione on wheat dough properties and bread quality
Lunan Guo et al.
JOURNAL OF CEREAL SCIENCE (2020)
Effect of roasted buckwheat flour and hull enrichment on the sensory qualities, acceptance and safety of innovative mixed rye/wheat and wheat bakery products
Malgorzata Wronkowska et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)
Effect of infrared roasting on antioxidant activity, phenolic composition and Maillard reaction products of Tartary buckwheat varieties
Seerat Bhinder et al.
FOOD CHEMISTRY (2019)
Inhibition of Advanced Glycation End-Product Formation by High Antioxidant-Leveled Spices Commonly Used in European Cuisine
Malgorzata Starowicz et al.
ANTIOXIDANTS (2019)
The stability of palm oils during heating in a rancimat
M. Damanik et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2018)
Dietary Advanced Glycosylation End-Products (dAGEs) and Melanoidins Formed through the Maillard Reaction: Physiological Consequences of their Intake
Cristina Delgado-Andrade et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 9 (2018)
Impact and inhibitory mechanism of phenolic compounds on the formation of toxic Maillard reaction products in food
Jing Teng et al.
FRONTIERS OF AGRICULTURAL SCIENCE AND ENGINEERING (2018)
The Effect of Buckwheat Hull Extract on Lipid Oxidation in Frozen-Stored Meat Products
Marzanna Hes et al.
JOURNAL OF FOOD SCIENCE (2017)
PROFILE OF PHENOLIC ACIDS AND ANTIOXIDANT CAPACITY IN ORGANS OF COMMON BUCKWHEAT SPROUT
W. Wiczkowski et al.
ACTA ALIMENTARIA (2016)
Effect of roasting time of buckwheat groats on the formation of Maillard reaction products and antioxidant capacity
Malgorzata Wronkowska et al.
FOOD CHEMISTRY (2016)
Basic chemical composition and bioactive compounds content in selected cultivars of buckwheat whole seeds, dehulled seeds and hulls
Kinga Dziadek et al.
JOURNAL OF CEREAL SCIENCE (2016)
Tocopherol and tocotrienol analysis in raw and cooked vegetables: A validated method with emphasis on sample preparation
Katharina Knecht et al.
FOOD CHEMISTRY (2015)
Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains
Lilei Yu et al.
MOLECULES (2015)
Evaluation of In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs)
Malgorzata Przygodzka et al.
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES (2015)
Evaluation of the in vitro inhibitory effects of buckwheat enhanced wheat bread extracts on the formation of advanced glycation end-products (AGEs)
Riorota Szawara-Nowak et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
METHODS FOR DETERMINATION REACTIVE LYSINE IN HEAT-TREATED FOODS AND FEEDS
Matej Brestensky et al.
JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES (2014)
Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life
Henryk Zielinski et al.
FOOD CHEMISTRY (2012)
Buckwheat (Fagopyrum esculentum Moench) Grain and Fractions: Antioxidant Compounds and Activities
Ivana Sedej et al.
JOURNAL OF FOOD SCIENCE (2012)
Honey melanoidins: Analysis of the compositions of the high molecular weight melanoidins exhibiting radical-scavenging activity
Katrina Brudzynski et al.
FOOD CHEMISTRY (2011)
Effect of Roasting on Phenolic Content and Antioxidant Activities of Whole Cashew Nuts, Kernels, and Testa
Neel Chandrasekara et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Comparison of Antioxidant Components and Activity of Buckwheat and Wheat Flours
Ivana Sedej et al.
CEREAL CHEMISTRY (2010)
The Maillard reaction and its control during food processing. The potential of emerging technologies
H. Jaeger et al.
PATHOLOGIE BIOLOGIE (2010)
Melanoidins as major colourant in sugarcane molasses based distillery effluent and its degradation
Ram Chandra et al.
BIORESOURCE TECHNOLOGY (2008)
Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread
Anna Michalska et al.
JOURNAL OF CEREAL SCIENCE (2008)
Lysine requirement through the human life cycle
Daniel Tome et al.
JOURNAL OF NUTRITION (2007)
Analysis of free amino acids in cereal products
Arwa Mustafa et al.
FOOD CHEMISTRY (2007)
Maillard reaction products as natural antibrowning agents in fruit and vegetable technology
C Billaud et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2005)
Total and reactive lysine contents in selected cereal-based food products
NM Torbatinejad et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Influence of baking conditions and precursor supplementation on the amounts of the antioxidant pronyl-L-lysine in bakery products
M Lindenmeier et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Use of aminoguanidine (Pimagedine) to prevent the formation of advanced glycation endproducts
PJ Thornalley
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS (2003)
Glutathione - Nutritional and pharmacological viewpoints: Part II
E Valencia et al.
NUTRITION (2001)