Suchergebnisse - "Yu, Jingyang"

PubPharm (44)

1

Rapid preparation of the Amadori rearrangement product of glutamic acid - xylose through intermittent microwave heating and its browning formation potential in microwave thermal processing

enthalten in: Food research international (Ottawa, Ont.) | 2024

von Wang, X. | Cui, H. | Zhang, X. | +3

2

Maillard Reaction Process and Characteristic Volatile Compounds Formed During Secondary Thermal Degradation Monitored via the Change of Fluorescent Compounds in the Reaction of Xylose-Corn Protein Hydrolysate

enthalten in: Journal of agricultural and food chemistry | 2024

von Li, X. | Yao, Y. | Xia, X. | +7

3

Light-Colored Maillard Peptides : Formation from Reduced Fluorescent Precursors of Browning and Enhancement of Saltiness Perception

enthalten in: Journal of agricultural and food chemistry | 2023

von Zhang, Y. | Yao, Y. | Zhou, T. | +7

4

Effect of tannic acid-OSA starch complexation on the binding capacity and release of aldehydes off-flavor in aqueous matrix

enthalten in: Food chemistry | 2023

von Wang, X. | Feng, T. | Fan, C. | +4

5

Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork belly

enthalten in: Food research international (Ottawa, Ont.) | 2023

von Wang, X. | Wang, X. | Zhang, X. | +5

6

Evolution of lean meat tenderness stimulated by coordinated variation of water status, protein structure and tissue histology during cooking of braised pork

enthalten in: Food research international (Ottawa, Ont.) | 2023

von Wang, X. | Yao, Y. | Yu, J. | +4

7

Hydrophobic-action-driven removal of six organophosphorus pesticides from tea infusion by modified carbonized bacterial cellulose

enthalten in: Food chemistry | 2023

von Zhu, J. | Yu, J. | Zhang, B. | +7

8

Formation of Fluorescent Maillard Reaction Intermediates of Peptide and Glucose during Thermal Reaction and Its Mechanism

enthalten in: Journal of agricultural and food chemistry | 2023

von Xia, X. | Zhou, T. | Yu, J. | +5

9

Effects of tannic acid interfacial absorption on the physicochemical stability of algal oil-loaded emulsions and inhibition of fishy off-flavor

enthalten in: Food chemistry | 2023

von Wang, X. | Wang, X. | Xia, S. | +2

10

Microwave heating and conduction heating pork belly : Non-volatile compounds and their correlation with taste characteristics, heat transfer modes, and matrix microstructure

enthalten in: Meat science | 2022

von Wang, X. | Feng, T. | Wang, X. | +3

1
2
3
4
5
Nächster »
[5]