Keywords: میله; Casein; Maillard; Glycosylation; Self-assembly; Paprika red pigment; Carrageenan;
مقالات ISI میله (ترجمه نشده)
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee
Keywords: میله; Specialty coffee; Flavour release; Sensory perception; Serving temperature; Maillard;
Keywords: میله; Cysteine; Glycine; Maillard; Thiazolidine; Amadori compound; Meat flavor;
Keywords: میله; Metoprolol; Lactose; Stability; Maillard; Amadori rearrangement;
Keywords: میله; Polyphenol oxidase; Browning; Thinned; Maillard; Fresh-cut peach
Keywords: میله; FD; flavour dilution factor; LABs; lactic acid bacteria; OAV; odour activity value; WHO; World Health Organisation; WWF; whole wheat flour; RWF; refined wheat flour; Bread aroma; Volatile compounds; Crumb; Crust; Fermentation; Maillard;
Keywords: میله; Cereal grains; Heat treatment; Chars; Ancient; FTIR; NMR; Maillard;
Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology
Keywords: میله; Thyme; β-Cyclodextrin; Anti-glycation; Maillard; Antioxidant activity; Ultrasonic; β-Cyclodextrin (β-CD) (PubChem CID: 444041); Bovine serum albumin (BSA) (PubChem CID: 16132389); Glucose (PubChem CID: 5793); 2,2-Diphenyl-1-picrylhydrazyl radical (DPPH
Flavor of roasted peanuts (Arachis hypogaea) - Part II: Correlation of volatile compounds to sensory characteristics
Keywords: میله; Peanut; Maillard; Sensory; Instrumental analysis; Raw material; Aroma;
Improved the emulsion stability of phosvitin from hen egg yolk against different pH by the covalent attachment with dextran
Keywords: میله; Maillard; Dextran; Zeta-potential; Conjugation; Emulsion stability;
Cyclocondensation of 2,3-butanedione in the presence of amino acids and formation of 4,5-dimethyl-1,2-phenylendiamine
Keywords: میله; Aldol cyclocondensation of 2,3-butanedione; Benzene derivatives; 4,5-Dimethyl-1,2-benzenediamine; 4,5-Dimethyl-1,2-benzoquinone; Maillard; Strecker;
Chromatographic purification and characterization of whey protein–dextran glycation products
Keywords: میله; Cation-exchange chromatography; Scale-up; Immunogenicity; Maillard; Glycated; MALDI-TOF; Light scattering
Monoliths for the purification of whey protein–dextran conjugates
Keywords: میله; Monolith; Dextran; Whey; Protein; Pegylated; Conjugate; Food; Maillard
Antioxidant activity, browning and volatile Maillard compounds in Pedro Ximénez sweet wines under accelerated oxidative aging
Keywords: میله; Antioxidant; Maillard; Phenolic; Sweet wine
Protein deterioration and longevity of quinoa seeds during long-term storage
Keywords: میله; Chenopodium quinoa; Maillard; Protein solubility; Seed ageing; Seed conservation; Seed storage proteins
Glycosylation of lysine-containing pentapeptides by glucuronic acid: new insights into the Maillard reaction
Keywords: میله; Amadori; Glucuronic acid; Glycation; 3-Hydroxypyridine; Maillard; Peptide
Formation of pyrazines from ascorbic acid and amino acids under dry-roasting conditions
Keywords: میله; Ascorbic acid; Maillard; Pyrazines; Flavour; Model reactions; Furans
Compaction of lactose drug mixtures: Quantification of the extent of incompatibility by FT-Raman spectroscopy
Keywords: میله; FT-Raman spectroscopy; Maillard; Moisture; Lactose; Thiaminchloride hydrochloride; Nicotinamide; Acetylsalicylic acid
A kinetic model for browning in the baking of biscuits: Effects of water activity and temperature
Keywords: میله; Kinetics; Maillard; Kubelka–Munk; Kinetic modelling
Kinetics of browning during accelerated storage of sweet whey powder and prediction of its shelf life
Keywords: میله; Maillard; Non-enzymatic browning; Lactose; Lysine; Shelf life
The multiple Maillard reactions of ribose and deoxyribose sugars and sugar phosphates
Keywords: میله; Ribose 5-phosphate; Deoxyribose 5-phosphate; Maillard; Glycation
Transformations of bioactive peptides in the presence of sugars—Characterization and stability studies of the adducts generated via the Maillard reaction
Keywords: میله; Enkephalin; Glycation; Maillard; Human serum
Mesangial accumulation of GA-pyridine, a novel glycolaldehyde-derived AGE, in human renal disease
Keywords: میله; advanced glycation end products; Maillard; diabetic nephropathy; mesangial matrix expansion; nonenzymatic glycosylation;
Modelling of Heat Transfer, Mass Transfer and Flavour Development in Chocolate Crumb
Keywords: میله; chocolate; crumb; Maillard; drying; finite element; heat transfer;