Spatial distribution of glucose and amino acids within all-aqueous emulsions directs the Maillard reaction and oxidation pathways. [PDF]
Chen K +5 more
europepmc +1 more source
Multi-Response Kinetic Modeling of the Maillard Reaction in Milk During Heating at Ultra-High-Temperature Range. [PDF]
Hamzalıoǧlu A, Aktaǧ I, Gökmen V.
europepmc +1 more source
Modulating Protein Glycation in Skim Milk Powder via Low Humidity Dry Heating to Improve Its Heat-Stabilizing Properties. [PDF]
Zhao Z +3 more
europepmc +1 more source
A Comparative Analysis of Maillard-Derived α-Dicarbonyl Compounds and Advanced Glycation End Products in Fresh, Wet, Kibble, and Freeze-Dried Dog Foods. [PDF]
Kocadağlı T, Clarke C, Gökmen V.
europepmc +1 more source
The Antioxidant and Antiaging Properties of Maillard Reaction Products Derived From Dipeptide Lys-Leu in <i>Caenorhabditis elegans</i>. [PDF]
Jia Y +4 more
europepmc +1 more source
N-(2-furanylmethylene)-3-methyl-1-butanamine as a novel color compound in Jiangxiangxing Baijiu. [PDF]
Huang H +8 more
europepmc +1 more source
Impact of processing techniques on donor human milk: a multi-omics and bioinformatics scoping review. [PDF]
Agudelo-Pérez S +5 more
europepmc +1 more source
Formation of Aroma Characteristics in Roasted <i>Camellia oleifera</i> Seeds. [PDF]
Lan H +7 more
europepmc +1 more source
Synergistic Interactions During Co-Hydrothermal Liquefaction of Food Waste and Biomass Model Compounds for Increased Sustainable Aviation Fuel Production. [PDF]
Kauffman SB +7 more
europepmc +1 more source
Manipulating Interphase Chemistry by Endogenous Doping Toward High-Performance Hard Carbon Anodes for Sodium-Ion Batteries. [PDF]
Li H +9 more
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