Results 141 to 150 of about 9,875 (172)

Inhibitory effects of Raphanus sativus root extracts on MUC5AC gene expression in human airway epithelial cells. [PDF]

NPJ Sci Food
Lu JY, Kuo PC, Li YC, Chen WY, Hsu WL, Tsai CH.   +5 more
europepmc   +1 more source

Identification des composés volatils caractéristiques des drêches de maïs et relation avec des préférences dans un aliment pour porcelet [PDF]

, 2010
Ibañez, Carles, Plans, Maria, Roura, Eugeni, Seabolt, Brynn B., van Heugten, Eric   +4 more
core  

The Formation and Change of Volatile Flavor Compounds During the Cooking of Sheep Bone Soup. [PDF]

Foods
Wu S, Bai Y, Xu B, Li X, Yao Z, Li J, Sun Y.   +6 more
europepmc   +1 more source

The impact of consumer in-home cooking methods on the physicochemical, sensory, and nutritional attributes of plant-based meat analogues (PBMAs) and meat: a review. [PDF]

Food Prod Process Nutr
Yoganarasimhaswamy IN, Panagodage Y, Agyei D, English M, Kebede B.   +4 more
europepmc   +1 more source

Emulsifying properties of Maillard reaction products formed using spirulina (Arthrospira maxima) protein extract coupled with various saccharides. [PDF]

Ultrason Sonochem
Lee D, Lee KG.
europepmc   +1 more source

The physicochemical characterization and the bound phenolic profile of melanoidins from dark beer. [PDF]

Food Chem X
Wang J, Huang S, Zhang N, Nie Y, Xing L, Wang M, Yu J, Xia T.   +7 more
europepmc   +1 more source

Lactulose production from kashk whey utilizing eggshell as an eco-friendly catalyst. [PDF]

Food Chem X
Moayedi A, Zareie Z, Rahmani F, Nooshkam M, Ziaiifar AM, Akbari N.   +5 more
europepmc   +1 more source

Effects of the Maillard Reaction on the Structural and Functional Properties of Camel Whey Protein. [PDF]

Foods
Liu Y, Ran C, Zhang H, Cheng Y, Huanbieke M, Liu Y, Yang J, Mei Y, Qu Y.   +8 more
europepmc   +1 more source

Ultrasonic processing in rabbit leg braising advances microstructure, water retention, and flavor development. [PDF]

Sci Rep
Yang W, Wu Z, Song X, Zhao Z.
europepmc   +1 more source