Structure-Function Modulation of Antarctic Krill Protein via Maillard Glycosylation with Mono- and Polysaccharides. [PDF]
FoodsHuang L, Ke W, Li C, Yang DA.
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A Comparative Analysis of Maillard-Derived α-Dicarbonyl Compounds and Advanced Glycation End Products in Fresh, Wet, Kibble, and Freeze-Dried Dog Foods. [PDF]
J Anim Physiol Anim Nutr (Berl)Kocadağlı T, Clarke C, Gökmen V.
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Protein glycosylation and glycation in Alzheimer's disease: mechanisms, crosstalk, and therapeutic perspectives. [PDF]
Front NeurosciLuo Y, Gu J.
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The Antioxidant and Antiaging Properties of Maillard Reaction Products Derived From Dipeptide Lys-Leu in <i>Caenorhabditis elegans</i>. [PDF]
Food Sci NutrJia Y +4 more
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Impact of processing techniques on donor human milk: a multi-omics and bioinformatics scoping review. [PDF]
Front NutrAgudelo-Pérez S +5 more
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Formation of Aroma Characteristics in Roasted <i>Camellia oleifera</i> Seeds. [PDF]
FoodsLan H +7 more
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Integrative Analysis of Widely Targeted Metabolomics and Flavoromics Reveals Dynamic Changes in Characteristic Metabolites at Different Processing Stages of Black Highland Barley Beer. [PDF]
MoleculesWang H +4 more
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N-(2-furanylmethylene)-3-methyl-1-butanamine as a novel color compound in Jiangxiangxing Baijiu. [PDF]
Food Chem XHuang H +8 more
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