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 sprouting and fermentation on the formation of Maillard reaction products in different cereals heated as wholemeal
Suleyman Yiltirak et al.
FOOD CHEMISTRY (2022)
Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour
Maria Barbara Rozanska et al.
MOLECULES (2021)
In Vitro Expanded Bioaccessibility of Quercetin-3-Rutinoside and Quercetin Aglycone from Buckwheat Biscuits Formulated from Flours Fermented by Lactic Acid Bacteria
Henryk Zielinski et al.
ANTIOXIDANTS (2021)
The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems
Majid Nooshkam et al.
FOOD CHEMISTRY (2019)
Bioaccessibility of D-chiro-inositol from water biscuits formulated from buckwheat flours fermented by lactic acid bacteria and fungi
Henryk Zielinski et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Occurrence of Furosine and Hydroxymethylfurfural in Breakfast Cereals. Evolution of the Spanish Market from 2006 to 2018
Marta Mesias et al.
FOODS (2019)
Effect of liquid-state fermentation on the antioxidant and functional properties of raw and roasted buckwheat flours
Henryk Zielinski et al.
FOOD CHEMISTRY (2019)
Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria
Malgorzata Wronkowska et al.
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES (2018)
Analytical Methods for Determining Bioavailability and Bioaccessibility of Bioactive Compounds from Fruits and Vegetables: A Review
Juana M. Carbonell-Capella et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)
BIOLOGICAL PROPERTIES OF MELANOIDINS: A REVIEW
Ewa Langner et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2014)
Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life
Henryk Zielinski et al.
FOOD CHEMISTRY (2012)
The relationship between the content of Maillard reaction-like products and bioactivity of Canadian honeys
Katrina Brudzynski et al.
FOOD CHEMISTRY (2011)
The FAST index - A highly sensitive indicator of the heat impact on infant formula model
S. Damjanovic Desic et al.
FOOD CHEMISTRY (2011)
Modelling and validation of Lactobacillus plantarum fermentations in cereal-based media with different sugar concentrations and buffering capacities
Dimitris Charalampopoulos et al.
BIOCHEMICAL ENGINEERING JOURNAL (2009)
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)
Fast method to determine furosine in breakfast cereals by capillary zone electrophoresis
C Delgado-Andrade et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2005)
Selection of LAB strains for fermented red beet juice production
A Barath et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2004)
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)
Monitoring the growth of Lactobacillus species during a rye flour fermentation
MRA Müller et al.
FOOD MICROBIOLOGY (2001)