Keywords: furosine; ginseng processing; quantitative analysis; high-performance liquid chromatography-mass spectrometry;
مقالات ISI (ترجمه نشده)
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Keywords: Furosine in powdered and fluid milk; Furosine; Milk; DAD/PDA detector; p-toluenesulfonic acid; Ion-pair liquid chromatography; Strong cation exchange chromatography; Adulteration;
Keywords: Furosine; Lanthionine; Protein crosslinks; Carboxymethyllysine; Advanced glycation end products; Maillard reaction; Cooked meat; Residue level modifications;
Keywords: Sports protein supplements; Nutritional damage; Blocked lysine; Furosine;
Keywords: Nε-(2-Furoylmethyl)-l-lysine (furosine, PubChem CID: no items); Nε-(1-Carboxymethyl)-l-lysine (PubChem CID 123800); l-lysine (PubChem CID 5962); acrylamide (PubChem CID 6579)Cooked meat; Furosine; Fluorescence compounds; Nε-(1-carboxymethyl)-l-lysine; Acr
Keywords: Pasta; Flavour; Maillard reaction; Furosine; PCA
Keywords: Furosine; Maillard reaction; Extrusion cooking; CO2 injection method
Keywords: CT, conventional treatment; Lys-Glc, lysine-glucose; MR, Maillard reaction; US, ultrasound; UST, ultrasound treatment; 2-FM-Lys, 2-furoylmethyl-lysineHigh-intensity ultrasound; Conventional heating treatment; Maillard reaction; Glycoconjugates; Furosine;
Keywords: Heat treatment; β-Lactoglobulin; α-Lactalbumin; Lactulose; Furosine; Milk; Condensed milk; Milk powders;
Keywords: Non-enzymatic browning; Furosine; Antioxidant activity; Dehydration; Red sweet pepper;
Furosine and HMF determination in prebiotic-supplemented infant formula from Spanish market
Keywords: Furosine (PubChem CID: 92043346); 5-Hydroxymethylfurfural (PubChem CID: 237332); Furosine; HMF; Prebiotics; Infant formula; Storage; Food analysis; Support vector machines; Random forests;
Effect of different cooking conditions on the profiles of Maillard reaction products and nutrient composition of hairtail (Thichiurus lepturus) fillets
Keywords: Cooked hairtail; Fluorescent compounds; Furosine; Nε-carboxymethyllysine;
Toxicology studies of furosine in vitro/in vivo and exploration of the related mechanism
Keywords: Furosine; Toxicity; Kidney and liver injury; Cell apoptosis; Inflammatory necrosis response;
A new UHPLC method for the quantitation of furosine as heat load indicator in commercial liquid milk
Keywords: Furosine (PupChem CID: 123889); UHPLC; Extended shelf life (ESL) milk; Furosine; Heat load; Time-temperature integrators (TTIs); Milk quality; Food analysis; Food composition;
Kinetics of carotenoids degradation and furosine formation in dried apricots (Prunus armeniaca L.)
Keywords: Apricot; Carotenoids; Color; Drying; Furosine; Kinetics;
Extended shelf life milk - One concept, different qualities: A comprehensive study on the heat load of differently processed liquid milk retailed in Austria in 2012 and 2015
Keywords: ESL milk; Furosine; Lactulose; β-lactoglobulin; α-lactalbumin; Carboxymethyl-lysine: PubChem CID; 123800; Furosine: PubChem CID; 123889; Fructose-lysine PubChem CID 9839580; Lactulose: PubChem CID; 11024312; Lactulose-lysine PubChem CID; 3082392;
Tocols, carotenoids, heat damage and technological quality of diced tomatoes processed in different industrial lines
Keywords: Antioxidants; Consistency; Furosine; Harvesting period; Image analysis; Alpha-tocopherol (PubChem CID: 14985); Calcium chloride (PubChem CID: 5284359); Furosine (PubChem CID: 123889); Gamma-tocopherol (PubChem CID: 92729); Lycopene (PubChem CID: 446925);
Effects of beetroot (Beta vulgaris) preparations on the Maillard reaction products in milk and meat-protein model systems
Keywords: Beta vulgaris; Maillard reaction; CML; Furosine; Heterocyclic amines; PhIP;
Quantification of Nε-(2-Furoylmethyl)-l-lysine (furosine), Nε-(Carboxymethyl)-l-lysine (CML), Nε-(Carboxyethyl)-l-lysine (CEL) and total lysine through stable isotope dilution assay and tandem mass spectrometry
Keywords: MR; Maillard reaction; MRPs; Maillard reaction end products; Furosine; Nε-(2-Furoylmethyl)-l-lysine; CML; Nε-(Carboxymethyl)-l-lysine; CEL; Nε-(Carboxyethyl)-l-lysine; Nε-(2-Furoylmethyl)-l-lysine (furosine, PubChem CID: no items); Nε-(Carboxymethyl)
Assessment of royal jelly freshness by HILIC LC-MS determination of furosine
Keywords: Royal jelly; Furosine; Freshness; Storage conditions; Maillard reaction; LC-MS;
Evaluation of thermal treatment markers in wheat flour-derived products cooked in conventional and in low-emissivity ovens
Keywords: Flour; Maillard reaction; Furosine; Maltulose; Colour; Low-emissivity oven (LEO)
Presence of mono-, di- and galactooligosaccharides in commercial lactose-free UHT dairy products
Keywords: GOSs, galactooligosaccharides; LF-UHT, lactose-free ultra-high temperature; TMSO, trimethyl silylated oximesLactose-free UHT; Milks; Dairy drinks; Lactozym®; GOS; Prebiotics; Furosine; Food composition; Food analysis
Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins
Keywords: antioxidant capacity; proteins; melanoproteins; free sulfhydryl groups; disulfide bonds; furosine;
The FAST index – A highly sensitive indicator of the heat impact on infant formula model
Keywords: Heat treatment; Maillard reaction; Infant formula; Furosine; Hydroxymethylfurfural; Carboxymethyllysine
Effect of carbohydrate DE on blocked lysine and furosine in a liquid nutritional product
Keywords: Available lysine; DE; Furosine; Maillard reaction; Maltodextrin; Non-enzymatic browning;
Quality of spaghetti pasta containing Mexican common bean flour (Phaseolus vulgaris L.)
Keywords: Common bean; Cooking quality; Furosine; Spaghetti pasta; Phenolics
Detection of milk powder and caseinates in Halloumi cheese
Keywords: Halloumi cheese; cheese genuineness; furosine; lysinoalanine;
Maillard reaction products profile and intake from Spanish typical dishes
Keywords: Furosine; Hydroxymethylfurfural; Furfural; Acrylamide; Intake; Mediterranean dishes
Development of the Maillard reaction in foods cooked by different techniques. Intake of Maillard-derived compounds
Keywords: Maillard reaction; Furosine; Hydroxymethylfurfural; Furfural; MRP intake; Cooked dishes
Utility of some indicators related to the Maillard browning reaction during processing of infant formulas
Keywords: Available lysine; Non-enzymatic browning; Furosine; Infant formula processing
Significance of furosine as heat-induced marker in cookies
Keywords: Furosine; Maillard reaction; Cookie; Baking; Recipe formulation
Effect of storage conditions on furosine formation in milk–cereal based baby foods
Keywords: Storage; Maillard reaction; Baby foods; Furosine; Lysine blockage
Impact of parboiling conditions on Maillard precursors and indicators in long-grain rice cultivars
Keywords: Rice; Parboiling; Maillard reaction; Colour; Sugars; Free lysine; Furosine; Free HMF
Influence of steaming treatment on chemical and technological characteristics of einkorn (Triticum monococcum L. ssp. monococcum) wholemeal flour
Keywords: Einkorn; Furosine; Lutein; Tocols; Steaming treatment; Rapid visco analyzer; Seed fractions
Assessing nutritional quality of milk-based sport supplements as determined by furosine
Keywords: Maillard reaction; Sport supplements; Protein quality; Furosine
Lysine availability is diminished in commercial fibre-enriched breakfast cereals
Keywords: Maillard reaction; Breakfast cereals; Furosine; Available lysine
Glycosylation of individual whey proteins by Maillard reaction using dextran of different molecular mass
Keywords: Maillard reaction; β-lactoglobulin; α-lactalbumin; Bovine serum albumin; Dextran; Glycosylation; Furosine; Solubility; Thermal stability
Estimation of equivalent egg age through furosine analysis
Keywords: Air cell height; Egg freshness; Equivalent egg age; Furosine; Haugh Units; Shell eggs; TMB test
Evaluation of tracers for the authentication of thermal treatments of milks
Keywords: Milk heat treatments; Authentication; Discriminant analysis; Furosine; α-Lactalbumin
Maillard reaction during storage of powder enteral formulas
Keywords: Powder enteral formulas; Maltulose; Furosine; Storage;
Effect of the dry-heating conditions on the glycosylation of β-lactoglobulin with dextran through the Maillard reaction
Keywords: β-Lactoglobulin; Dextran; Maillard reaction; Dry-heating conditions; Furosine; Protein aggregation;
Effect of processing and storage on the chemical quality markers of spray-dried whole egg
Keywords: Powdered eggs; Cholesterol oxidation products; Furosine; Tocopherols; Retinols; Storage conditions; Multivariate analysis;