Influence of Nonenzymatic Browning Reactions on the Digestibility and Gut Microbiota Fermentation of Starch and Protein. [PDF]
Compr Rev Food Sci Food SafDing W, Bai Y, Rose DJ.
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Color Compounds Removal from Tequila Vinasses Using Silica Gel Adsorbents Functionalized with Thiol Moieties: Equilibrium and Kinetics Studies. [PDF]
MoleculesGonzalez-Valerio C +6 more
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From Conventional to Craft Beer: Perception, Source, and Production of Beer Color-A Systematic Review and Bibliometric Analysis. [PDF]
FoodsUalema NJM +3 more
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Moderate Beer Consumption Ameliorated Aging-Related Metabolic Disorders Induced by D-Galactose in Mice via Modulating Gut Microbiota Dysbiosis. [PDF]
Food Sci NutrFu X +11 more
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Ozonized Water-Mediated Maillard Reaction of Fructose-Glycine: Characterization and Antioxidant Properties. [PDF]
FoodsPanpipat W +6 more
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Effect of brewer's spent grain melanoidins on maillard reaction products during storage of whey protein model systems. [PDF]
Curr Res Food SciBlidi S +7 more
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Comparison of Antioxidant Properties and Color of Selected Polish Honeys and Manuka Honey. [PDF]
FoodsMajewska E +4 more
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Chemical composition, aroma profile, antioxidant activity, and sensory attributes of beer according to roasting degree and malt type. [PDF]
Food Chem XYu SM +5 more
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Comparison of Ultra-High-Pressure and Conventional Cold Brew Coffee at Different Roasting Degrees: Physicochemical Characteristics and Volatile and Non-Volatile Components. [PDF]
FoodsShi Q +6 more
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Psychochemical changes and functional properties of organosulfur and polysaccharide compounds of black garlic (Allium sativum L.). [PDF]
Curr Res Food SciUtama GL, Rahmi Z, Sari MP, Hanidah II.
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