| [1] |
OUYANG Yu, ZHAO Kuoquan, FENG Yingna, ZHANG Liang, WU Qian.
A Review of the Biological Activities and Potential Health Risks of Maillard Reaction Products
[J]. FOOD SCIENCE, 2021, 42(17): 350-362.
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| [2] |
YI Shengnan, LU Jing, PANG Xiaoyang, HAO Liyu, ZHANG Shuwen, LÜ Jiaping.
Effect of Heat Treatment on Maillard Reaction Degree and Volatile Components of Milk
[J]. FOOD SCIENCE, 2021, 42(14): 9-15.
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| [3] |
WANG Zhi, LIU Haotian, LIU Qian, CHEN Qian, KONG Baohua.
A Literature Review of the Application of Maillard Reaction and Its Products in the Delivery of Bioactive Substances
[J]. FOOD SCIENCE, 2021, 42(11): 324-331.
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| [4] |
REN Shuang, HE Xiaoye, LIU Jinfang, MAO Like, GAO Yanxiang, YUAN Fang.
Preparation and Characterization of β-Lactoglobulin-Chitosan Covalent Conjugate under High Pressure Processing and Emulsion Stabilized by It
[J]. FOOD SCIENCE, 2021, 42(11): 116-123.
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| [5] |
CHEN Yuying, SUN Hongbo, SONG Xiaoxiao, CHAI Yu, WANG Bolan, LENG Xiaojing.
Recent Advances in Research the Bitterness of Coffee
[J]. FOOD SCIENCE, 2020, 41(9): 285-293.
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| [6] |
MA Xueping, ZHAN Ping, TIAN Honglei, WEI Zhisheng, LI Kaixuan.
Effects of Mutton Tallow Subjected to Different Treatments on Aroma Compounds Generated from Thermal Reaction Systems as Evaluated by Gas Chromatography-Mass Spectrometry, Descriptive Sensory Analysis and Partial Least Squares Regression
[J]. FOOD SCIENCE, 2020, 41(8): 194-201.
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| [7] |
SHI Jia, ZHAO Xinhuai.
Immunoregulatory Effect of Glycated Casein Digest in Normal Mice
[J]. FOOD SCIENCE, 2020, 41(7): 140-145.
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| [8] |
SHI Jia, LIU Wanning, FU Yu, ZHAO Xinhuai.
Effect of Casein Glycation on Immunoenhancing Activity of Tryptic Caseinate Digest in Immunosuppressed Mice
[J]. FOOD SCIENCE, 2020, 41(5): 122-127.
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| [9] |
GAO Juan, DU Jiaxin, WU Xian, YANG Qian, FANG Donglu, ZHENG Huihua, ZHAO Liyan, HU Qiuhui.
Preparation of Meaty Flavoring Base from Enzymatic Hydrolysate of Morel Mushroom by Maillard Reaction
[J]. FOOD SCIENCE, 2020, 41(24): 242-250.
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| [10] |
QIU Tingting, TAN Xiao, LI Ruonan, ZHOU Lisha, ZHAO Yanyun, CHEN Shunsheng, ZHANG Hongcai.
Recent Advances in Preparation and Antimicrobial and Antioxidant Activity of Chitosan-Monosaccharides Maillard Reaction Products
[J]. FOOD SCIENCE, 2020, 41(19): 327-333.
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| [11] |
LIU Yuqi, QIN Xiaoli, KAN Jianquan, ZHONG Jinfeng.
Preparation and Properties of Enzymatic Glycosylation Products of Casein with Soluble Soybean Polysaccharide
[J]. FOOD SCIENCE, 2020, 41(19): 74-82.
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| [12] |
ZHANG Zheqi, ZANG Mingwu, ZHANG Kaihua, LI Dan, WANG Shouwei, LI Xiaoman.
Effect of Reheating on Volatile Constituents from Linoleic Acid-Xylose-Cysteine Reaction System as Analyzed by GC-MS and Electronic Nose
[J]. FOOD SCIENCE, 2020, 41(12): 166-172.
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| [13] |
FENG Tao, ZHAO Yu, ZHANG Zhiwen, ZHUANG Haining, SONG Shiqing, YAO Lingyun, SUN Min, XU Zhimin.
Analysis and Formation Mechanism of Volatile Flavor Substances in Maillard Reaction Products from L-Arabinose and Amino Acid
[J]. FOOD SCIENCE, 2019, 40(8): 213-217.
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| [14] |
YANG Nan, LUO Fan, FEI Xueqian, ZHONG Haiyan.
Effects of Different Drying Methods on Maillard Reaction Products and Their Oxidation Resistant Ability in Oil-Tea Camellia Seed Oil
[J]. FOOD SCIENCE, 2019, 40(23): 14-18.
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| [15] |
WANG Tianze, XIAO Qunfei, DU Wenbin, WANG Yaxin, XIE Jianchun.
Effect of Oxidized Lard and Xylose on Thermal Reaction Properties of Hydrolyzed Pork Protein at Different Temperatures
[J]. FOOD SCIENCE, 2019, 40(2): 32-39.
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