Keywords: محصول واکنش مایار; AGE; advanced glycation end product; ARP; Amadori rearrangement product; aw; water activity; CEL; N-ε-carboxyethyllysine; CML; N-ε-carboxymethyllysine; HMF; 5-hydroxymethylfurfural; LOD; limit of detection; LOQ; limit of quantification; MG-H1; methylgly
مقالات ISI محصول واکنش مایار (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.
Keywords: محصول واکنش مایار; AD; Alzheimer'sdisease; AGEs; advanced glycation end products; CKD; chronic kidney disease; CML; Nε-(carboxylmethyl)-l-lysine; CEL; Nε-(carboxylethyl)-l-lysine; ELISA; enzyme-linked immunosorbent assay; ESRD; end-stagerenal disease; FFQ; food frequenc
Keywords: محصول واکنش مایار; Conditioning; Pelleting; Reactive lysine; Maillard reaction products; Carboxymethyllysine; Dogs; AGE; advanced glycation end-products; CML; É-N-carboxymethyllysine; DM; dry matter; FL; fructoselysine; HMF; (5-hydroxymethyl)-2-furfural; LAL; lysinoalanine
A stimuli-responsive fluorescence platform for simultaneous determination of d-isoascorbic acid and Tartaric acid based on Maillard reaction product
Keywords: محصول واکنش مایار; Maillard reaction product; Fluorescence; d-isoascorbic acid; Tartaric acid;
Short communication: Hypolipidemic and antiinflammatory effects of fermented Maillard reaction products by Lactobacillus fermentum H9 in an animal model
Keywords: محصول واکنش مایار; hypolipidemic and antiinflammatory effect; Maillard reaction product; Lactobacillus fermentum; reverse transcription-PCR; rat animal model;
Effect of chitosan molecular weight on the functional properties of chitosan-maltose Maillard reaction products and their application to fresh-cut Typha latifolia L.
Keywords: محصول واکنش مایار; Chitosan; Maillard reaction product; Molecular weight; Typha latifolia L.; Preservation;
Effects of pretreatment of wheat bran on the quality of protein-rich residue for animal feeding and on monosaccharide release for ethanol production
Keywords: محصول واکنش مایار; CS; combined severity; CV; coefficient of variation; DM; dry matter; 5-HMF; 5-hydroxymethyl-2-furfural; MRP; Maillard reaction product; OMIU; O-methylisourea; RT; retention time; Wheat bran; Heat treatment; Reactive lysine; Animal nutrition; Saccharificat
The effect of steaming on the free amino acid contents and antioxidant activity of Panax ginseng
Keywords: محصول واکنش مایار; Panax ginseng; Amino acid; Steam treatment; β-ODAP; Maillard reaction product; Antioxidant activity
Increase in the free radical scavenging activities of American ginseng by heat processing and its safety evaluation
Keywords: محصول واکنش مایار; Panax ginseng; American ginseng; Panax quinquefolium; Free radical scavenging activity; Total phenolic content; Maillard reaction product; Short-term toxicity assessment
Inhibition of potato polyphenol oxidase by Maillard reaction product
Keywords: محصول واکنش مایار; Polyphenol oxidase; Potato; Maillard reaction product;