Zobrazeno 1 - 10
of 31 217
pro vyhledávání: '"Maillard"'
Autor:
Chen T; College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou, 121013, China., Gao Y; College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou, 121013, China., Tan Z; College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou, 121013, China., Zeshan A; College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou, 121013, China., Li J; College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou, 121013, China., Ai Z; College of Engineering, Jiangxi Agricultural University, Nanchang 330045, China., Mowafy S; Agricultural and Biosystems Engineering Department, Faculty of Agriculture, Alexandria University, Egypt., Lin Y; College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou, 121013, China. Electronic address: linyawen2020@163.com., Li X; College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou, 121013, China. Electronic address: xuepengli8234@163.com.
Publikováno v:
Food chemistry [Food Chem] 2024 Oct 30; Vol. 456, pp. 139996. Date of Electronic Publication: 2024 Jun 06.
Autor:
Liu S; School of Food and Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230009, PR China., Sun H; School of Food and Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230009, PR China. Electronic address: sunhanjv@163.com., Nagassa M; School of Food and Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230009, PR China., He X; School of Food and Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230009, PR China., Pei H; School of Food and Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230009, PR China., Gao L; School of Food and Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230009, PR China., Li X; School of Food and Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230009, PR China., He S; School of Food and Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230009, PR China. Electronic address: shudong.he@hfut.edu.cn.
Publikováno v:
Food chemistry [Food Chem] 2024 Oct 15; Vol. 455, pp. 139760. Date of Electronic Publication: 2024 May 21.
Autor:
Chuang PY; College of Medicine, Chang Gung University, Taoyuan, Taiwan.; Department of Orthopaedic Surgery, Chiayi Chang Gung Memorial Hospital, No. 6, West Sec., Chia-Pu Rd., Pu-Tz City, Chiayi County, 61363, Taiwan., Chang SF; Department of Medical Research and Development, Chiayi Chang Gung Memorial Hospital, Chiayi, Taiwan., Lu YC; Department of Food Science, National Chiayi University, Chiayi, Taiwan., Huang KC; College of Medicine, Chang Gung University, Taoyuan, Taiwan. kc2672@gmail.com.; Department of Orthopaedic Surgery, Chiayi Chang Gung Memorial Hospital, No. 6, West Sec., Chia-Pu Rd., Pu-Tz City, Chiayi County, 61363, Taiwan. kc2672@gmail.com.
Publikováno v:
Journal of orthopaedic surgery and research [J Orthop Surg Res] 2024 Oct 05; Vol. 19 (1), pp. 628. Date of Electronic Publication: 2024 Oct 05.
Autor:
Dong F; Fujian Provincial Key Laboratory of Functional Materials and Applications, Xiamen University of Technology, Xiamen 361024, PR China., Dong Z; Fujian Provincial Key Laboratory of Functional Materials and Applications, Xiamen University of Technology, Xiamen 361024, PR China., Mao L; Fujian Provincial Key Laboratory of Functional Materials and Applications, Xiamen University of Technology, Xiamen 361024, PR China. Electronic address: maolong0412@163.com., Yao J; Key Laboratory of Advanced Packaging Materials and Technology of Hunan Province, Hunan University of Technology, Zhuzhou 412007, PR China., Wang C; Key Laboratory of Advanced Packaging Materials and Technology of Hunan Province, Hunan University of Technology, Zhuzhou 412007, PR China.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Oct; Vol. 277 (Pt 2), pp. 134095. Date of Electronic Publication: 2024 Jul 24.
Autor:
Du L; College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China., Ru Y; College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, PR China., Weng H; College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, PR China., Zhang Y; College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, PR China., Chen J; College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, PR China., Xiao A; College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, PR China. Electronic address: xxaaffeng@jmu.edu.cn., Xiao Q; College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, PR China. Electronic address: xiaoqiong129@jmu.edu.cn.
Publikováno v:
Carbohydrate polymers [Carbohydr Polym] 2024 Sep 15; Vol. 340, pp. 122293. Date of Electronic Publication: 2024 May 17.
Autor:
Hussain A; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China., Hussain M; Moganshan Institute ZJUT, Kangqian District, Deqing 313200, China., Ashraf W; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China., Karim A; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China., Muhammad Aqeel S; Science Centre for Future Foods, Jiangnan University, Wuxi, Jiangsu 214122, China., Khan A; College of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China., Hussain A; College of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China., Khan S; College of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China., Lianfu Z; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; College of Shihezi University, Shihezi, Xinjiang 832002, China. Electronic address: lianfu@jiangnan.edu.cn.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2024 Sep; Vol. 192, pp. 114681. Date of Electronic Publication: 2024 Jun 27.
Autor:
Li Z; College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China. Electronic address: lzh08240034@163.com., Jiang H; College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China. Electronic address: jhmengyou@163.com., Guo M; Network Information Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China. Electronic address: guomin@qlu.edu.cn., Zhang Z; Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China. Electronic address: zhangzheng@ysfri.ac.cn., You X; College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China. Electronic address: 1595400851@qq.com., Wang X; College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China. Electronic address: w894228055@163.com., Ma M; College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China. Electronic address: aa665_0525@163.com., Zhang X; College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China. Electronic address: xiaoningzhang@126.com., Wang C; College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China. Electronic address: cunfangwang@163.com.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2024 Sep; Vol. 191, pp. 114648. Date of Electronic Publication: 2024 Jun 19.
Autor:
Li N; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China., Fan X; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China., Chen T; Dalian Salt Chemical Group Co., Ltd. Dalian 116034, China., Wang Y; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China., Tan Z; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.; Academy of Food Interdisciplinary Science, Dalian Technology Innovation Center for Chinese Prepared Food, Dalian Polytechnic University, Dalian 116034, China., Liu C; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China., Zhou D; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.; Academy of Food Interdisciplinary Science, Dalian Technology Innovation Center for Chinese Prepared Food, Dalian Polytechnic University, Dalian 116034, China., Li D; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.; Academy of Food Interdisciplinary Science, Dalian Technology Innovation Center for Chinese Prepared Food, Dalian Polytechnic University, Dalian 116034, China.. Electronic address: dpuldy@163.com.
Publikováno v:
Food chemistry [Food Chem] 2024 Aug 30; Vol. 450, pp. 139332. Date of Electronic Publication: 2024 Apr 12.
Autor:
Li Y; State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Postdoctoral Workstation of Bright Dairy - Shanghai Jiao Tong University, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, 200436, China., Wang Y; State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Postdoctoral Workstation of Bright Dairy - Shanghai Jiao Tong University, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, 200436, China.; School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai, 200240, China., Liu Z; State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Postdoctoral Workstation of Bright Dairy - Shanghai Jiao Tong University, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, 200436, China. liuzhenmin@brightdairy.com., You C; State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Postdoctoral Workstation of Bright Dairy - Shanghai Jiao Tong University, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, 200436, China. youchunping@brightdairy.com.
Publikováno v:
Journal of molecular modeling [J Mol Model] 2024 Aug 20; Vol. 30 (9), pp. 312. Date of Electronic Publication: 2024 Aug 20.
Autor:
Syeunda C; Texas A&M University, Department of Food Science & Technology, College Station, TX 77843, USA. Electronic address: cyprian.syeunda@ag.tamu.edu., Awika JM; Texas A&M University, Department of Food Science & Technology, College Station, TX 77843, USA. Electronic address: awika@tamu.edu.
Publikováno v:
Food chemistry [Food Chem] 2024 Aug 15; Vol. 449, pp. 139237. Date of Electronic Publication: 2024 Apr 04.