Detalhe da pesquisa
1.
Contribution of crosslinking products in the flavour enhancer processing: the new concept of Maillard peptide in sensory characteristics of Maillard reaction systems.
J Food Sci Technol
; 53(6): 2863-75, 2016 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-27478243
2.
Mild Enzyme-Induced Gelation Method for Nanoparticle Stabilization: Effect of Transglutaminase and Laccase Cross-Linking.
J Agric Food Chem
; 69(4): 1348-1358, 2021 Feb 03.
Artigo
em Inglês
| MEDLINE | ID: mdl-33492149
3.
Co-encapsulation of L-ascorbic acid and quercetin by gelatin/sodium carboxymethyl cellulose coacervates using different interlayer oils.
Food Res Int
; 145: 110411, 2021 07.
Artigo
em Inglês
| MEDLINE | ID: mdl-34112414
4.
Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine.
Food Chem
; 271: 47-53, 2019 Jan 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-30236705
5.
Contribution of tobacco composition compounds to characteristic aroma of Chinese faint-scent cigarettes through chromatography analysis and partial least squares regression.
J Chromatogr B Analyt Technol Biomed Life Sci
; 1105: 217-227, 2019 Jan 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-30611933
6.
Sodium sulfite pH-buffering effect for improved xylose-phenylalanine conversion to N-(1-deoxy-d-xylulos-1-yl)-phenylalanine during an aqueous Maillard reaction.
Food Chem
; 246: 442-447, 2018 Apr 25.
Artigo
em Inglês
| MEDLINE | ID: mdl-29291871
7.
Synergistic Effect of a Thermal Reaction and Vacuum Dehydration on Improving Xylose-Phenylalanine Conversion to N-(1-Deoxy-d-xylulos-1-yl)-phenylalanine during an Aqueous Maillard Reaction.
J Agric Food Chem
; 66(38): 10077-10085, 2018 Sep 26.
Artigo
em Inglês
| MEDLINE | ID: mdl-30187749
8.
Investigating the optimum conditions for minimized 3-chloropropane-1,2-diol esters content and improved sensory attributes during savory beef flavor preparation.
Food Chem
; 243: 96-102, 2018 Mar 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-29146375
9.
Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots.
Food Res Int
; 109: 72-81, 2018 07.
Artigo
em Inglês
| MEDLINE | ID: mdl-29803494
10.
Preparation and characterization of magnetic molecularly imprinted polymers for the extraction of hexamethylenetetramine in milk samples.
Talanta
; 163: 31-38, 2017 Jan 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-27886767