Assessing the staining potential of common sauces on tooth enamel surface. [PDF]
OdontologyKim S +6 more
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Antibacterial properties of Maillard reaction products: Molecular mechanisms and influencing factors (Review). [PDF]
Biomed RepHu Z, Li J, Wu X, Wei Y, Li X, Ji J.
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Comprehensive characterization of Chinese beers based on chemical composition, antioxidant activity and volatile metabolomics. [PDF]
Sci RepWang C +12 more
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Bioactive Compounds in Coffee: Metabolism, Bioavailability and Health Effects-A Review. [PDF]
MoleculesFinta H +8 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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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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Impact of roasting levels and brewing cycles on bioactive compounds in spent coffee grounds. [PDF]
Food Chem XMaiyah N +5 more
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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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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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