Formation and characterisation of melanoidin-like polycondensation products from amino acids and lipid oxidation products
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference24 articles.
1. Thermal degradation studies of glucose/glycine melanoidins;Abbaspour Tehrani;Journal of Agricultural and Food Chemistry,2002
2. Characterization of model melanoidins by the thermal degradation profile;Adams;Journal of Agricultural and Food Chemistry,2003
3. Thermal degradation studies of food melanoidins;Adams;Journal of Agricultural and Food Chemistry,2005
4. Contribution of the formation of oxidized lipid/amino acid reaction products to the protective role of amino acids in oils and fats;Alaiz;Journal of Agricultural and Food Chemistry,1996
5. The nature of melanoidins and their investigation;Ames,2000
Cited by 47 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Mechanism of color change in Antarctic krill oil during storage;Food Chemistry;2024-06
2. Color characteristics and pyrolysis volatile properties of main colored fractions from the Maillard reaction models of glucose with three amino acids;LWT;2024-01
3. Flavor formation analysis based on sensory profiles and lipidomics of unrinsed mixed sturgeon surimi gels;Food Chemistry: X;2023-03
4. GC-IMS-Based Preliminary Analysis of Volatile Flavor Compounds in Ejiao at Different Processing Stages;Journal of Food Quality;2022-11-10
5. Process Modelling and Simulation of Key Volatile Compounds of Maillard Reaction Products Derived from Beef Tallow Residue Hydrolysate Based on Proxy Models;Foods;2022-09-22
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3