Zobrazeno 1 - 10
of 29 612
pro vyhledávání: '"maillard reaction"'
Autor:
Wang R; Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China., Zhai X; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China., Hartel RW; Department of Food Science, University of Wisconsin-Madison, Madison, WI 53706, USA., Chang Y; Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China., Pang W; Department of Clinical Laboratory, Tianjin Union Medical Center, Nankai University, Tianjin 300121, China., Han W; Department of Chemical and Petroleum Engineering, Khalifa University, P.O. Box 127788, Abu Dhabi, United Arab Emirates., Lv H; Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China., Wang S; Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China. Electronic address: wangshuo@nankai.edu.cn.
Publikováno v:
Food chemistry [Food Chem] 2024 Nov 30; Vol. 459, pp. 140249. Date of Electronic Publication: 2024 Jun 27.
Autor:
He M; Department of Food Science, Purdue University, West Lafayette, Indiana, USA., Chen Q; College of Life Science and Oceanography, Shenzhen University, Shenzhen, China., Wang Y; Youth League Committee, Shenzhen Institute of Information Technology, Shenzhen, China., Zhu Q; Youth League Committee, Shenzhen Institute of Information Technology, Shenzhen, China., Xu H; College of Life Science and Oceanography, Shenzhen University, Shenzhen, China.
Publikováno v:
Luminescence : the journal of biological and chemical luminescence [Luminescence] 2024 Nov; Vol. 39 (11), pp. e70023.
Autor:
Tang Y; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China., Huang Y; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China., Li M; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China., Zhu W; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China., Zhang W; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China., Luo S; Food Safety Facility, Tianjin Centers for Disease Control and Prevention, Tianjin 300011, China., Zhang Y; Department of Cardiology, Tianjin Chest Hospital, Tianjin 300222, China., Ma J; Food Safety Facility, Tianjin Centers for Disease Control and Prevention, Tianjin 300011, China. Electronic address: majie605@163.com., Jiang Y; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China. Electronic address: jiangyuqian@tust.edu.cn.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2024 Nov; Vol. 195, pp. 114984. Date of Electronic Publication: 2024 Aug 25.
Autor:
Félix-Medina JV; CONAHCYT-Agroindustrial Engineering, Polytechnic University of Sea and the Sierra, Elota, Sinaloa, Mexico.; National Technological of Mexico (TecNM), Technological Institute of Culiacan (ITC), Culiacan, Sinaloa, Mexico.; Food Science and Technology Graduate Program, Faculty of Chemical and Biological Sciences (FCQB) of the Autonomous University of Sinaloa (UAS), University City, Culiacan, Sinaloa, Mexico., Montes-Ávila J; Food Science and Technology Graduate Program, Faculty of Chemical and Biological Sciences (FCQB) of the Autonomous University of Sinaloa (UAS), University City, Culiacan, Sinaloa, Mexico., Gutiérrez-Dorado R; Food Science and Technology Graduate Program, Faculty of Chemical and Biological Sciences (FCQB) of the Autonomous University of Sinaloa (UAS), University City, Culiacan, Sinaloa, Mexico., Morales FJ; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain., Mesías M; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain., Quintero-Soto MF; CONAHCYT-Agroindustrial Engineering, Polytechnic University of Sea and the Sierra, Elota, Sinaloa, Mexico., Delgado-Andrade C; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain.
Publikováno v:
Journal of the science of food and agriculture [J Sci Food Agric] 2024 Nov; Vol. 104 (14), pp. 9035-9045. Date of Electronic Publication: 2024 Jul 11.
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:
Bolchini S; Faculty of Agricultural, Environmental and Food Science, Free University of Bolzano, 39100 Bolzano, Italy., Larcher R; Centro di Trasferimento Tecnologico, Fondazione Edmund Mach, 38010 San Michele all'Adige, Italy., Morozova K; Faculty of Agricultural, Environmental and Food Science, Free University of Bolzano, 39100 Bolzano, Italy., Scampicchio M; Faculty of Agricultural, Environmental and Food Science, Free University of Bolzano, 39100 Bolzano, Italy., Nardin T; Centro di Trasferimento Tecnologico, Fondazione Edmund Mach, 38010 San Michele all'Adige, Italy.
Publikováno v:
Molecules (Basel, Switzerland) [Molecules] 2024 Oct 11; Vol. 29 (20). Date of Electronic Publication: 2024 Oct 11.
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.