α-Glucosidase Inhibitory Activity of Tsuan-Kan Tea in Different Solid-State Aging Models: Phytochemical Biotransformation, Volatile Profile, and Molecular Docking. [PDF]
FoodsYang YC, Chiang YC, Chiang PY.
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Hydroxymethylfurfural Formation and Sensory Implications in Raisins: Effects of Cultivar, Extra Virgin Olive Oil Pretreatment, and Storage Temperature. [PDF]
Plants (Basel)Shimizu-Marin VD +4 more
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Oxidative stability and growth-promoting effect for Lactobacillus acidophilus ATCC 43121 of whey protein isolate/inulin Maillard conjugates-based nanoemulsion delivery system containing fish oil. [PDF]
Food Sci Anim ResourKim YW, Lee SH, Lee WJ.
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A two-stage hierarchical support vector machine framework detects roasted coffee adulterants through principal component analysis of hyperspectral imaging data. [PDF]
Sci RepAl-Agouz A +4 more
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Modulating Protein Glycation in Skim Milk Powder via Low Humidity Dry Heating to Improve Its Heat-Stabilizing Properties. [PDF]
FoodsZhao Z +3 more
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Frost-induced structural modification of mulberry leaf polysaccharides enhances hypoglycemic activity and Maillard reaction inhibition in biscuits. [PDF]
Food Chem XJin Y +7 more
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An Intelligent Identification Method for the Processing Degree of Stir-Fried <i>Cannabis fructus</i> Based on Multi-Source Information Fusion and Machine Learning. [PDF]
FoodsChen K +8 more
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Spatial distribution of glucose and amino acids within all-aqueous emulsions directs the Maillard reaction and oxidation pathways. [PDF]
Commun ChemChen K +5 more
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Multi-Response Kinetic Modeling of the Maillard Reaction in Milk During Heating at Ultra-High-Temperature Range. [PDF]
J Agric Food ChemHamzalıoǧlu A, Aktaǧ I, Gökmen V.
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