Roast-Driven Coffee Proteome Changes Characterized by Bradford Assay, SDS-PAGE, and LC-MS. [PDF]
FoodsLu W, Chen Y, Niu Y, Yu LL.
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The physicochemical characterization and the bound phenolic profile of melanoidins from dark beer. [PDF]
Food Chem XWang J +7 more
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Coffee and Cocoa By-Products as Valuable Sources of Bioactive Compounds: The Influence of Ethanol on Extraction. [PDF]
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Iron Complexes With Proteins, Carbohydrates, and Maillard Products in Dairy Systems: Implication for Fortification, Bioavailability, and Product Functionality. [PDF]
Compr Rev Food Sci Food SafSilva I +5 more
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Assessing the staining potential of common sauces on tooth enamel surface. [PDF]
OdontologyKim S +6 more
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Comprehensive characterization of Chinese beers based on chemical composition, antioxidant activity and volatile metabolomics. [PDF]
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Antibacterial properties of Maillard reaction products: Molecular mechanisms and influencing factors (Review). [PDF]
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From Conventional to Craft Beer: Perception, Source, and Production of Beer Color-A Systematic Review and Bibliometric Analysis. [PDF]
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Modulation of Maillard reaction pathways and aroma profiles in peanut oil using enzymatically tailored peanut meal hydrolysates. [PDF]
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