Contribution of mass spectrometry to the study of the Maillard reaction in food.

Contribution of mass spectrometry to the study of the Maillard reaction in food.

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http://www.wikidata.org/entity/Q35897262
Insight into the glycation of milk proteins: an ESI- and MALDI-MS perspective (review).Review: applications of mass spectrometry techniques in the investigation of milk proteome.The role of the Maillard reaction in the formation of flavour compounds in dairy products--not only a deleterious reaction but also a rich source of flavour compounds.What is under the hump? Mass spectrometry based analysis of complex mixtures in processed food--lessons from the characterisation of black tea thearubigins, coffee melanoidines and caramel.One-step Real-time Food Quality Analysis by Simultaneous DSC-FTIR Microspectroscopy.Non-enzymatic-browning-reaction: a versatile route for production of nitrogen-doped carbon dots with tunable multicolor luminescent display.Ammoxidation of lignocellulosic materials: formation of nonheterocyclic nitrogenous compounds from monosaccharides.Formation and ecotoxicity of N-heterocyclic compounds on ammoxidation of mono- and polysaccharides.Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens.Volatile compounds of Celta dry-cured ‘lacón’ as affected by cross-breeding with Duroc and Landrace genotypesDevelopment of Volatile Compounds during the Manufacture of Dry-Cured “Lacón,” a Spanish Traditional Meat ProductRuminant meat flavor influenced by different factors with special reference to fatty acids
P2860

Contribution of mass spectrometry to the study of the Maillard reaction in food.

Item
http://www.wikidata.org/entity/Q35897262
description
2005 nî lūn-bûn
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2005年の論文
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2005年論文
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2005年論文
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2005年論文
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2005年論文
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2005年論文
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2005年论文
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2005年论文
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2005年论文
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name
Contribution of mass spectrometry to the study of the Maillard reaction in food.
@ast
Contribution of mass spectrometry to the study of the Maillard reaction in food.
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type
label
Contribution of mass spectrometry to the study of the Maillard reaction in food.
@ast
Contribution of mass spectrometry to the study of the Maillard reaction in food.
@en
prefLabel
Contribution of mass spectrometry to the study of the Maillard reaction in food.
@ast
Contribution of mass spectrometry to the study of the Maillard reaction in food.
@en
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P1476
P2093
P2860
P304
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P356
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P5875
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P1433
P1476
Contribution of mass spectrometry to the study of the Maillard reaction in food.
@en
P2093
P2860
P304
P31
P356
P433
P478
P577
P5875
P698