about
Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms.Substituted 7-amino-5-thio-thiazolo[4,5-d]pyrimidines as potent and selective antagonists of the fractalkine receptor (CX3CR1).Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk.Chemical and proteolysis-derived changes during long-term storage of lactose-hydrolyzed ultrahigh-temperature (UHT) milkLactose-hydrolyzed milk is more prone to chemical changes during storage than conventional ultra-high-temperature (UHT) milkLimitation of Maillard Reactions in Lactose-Reduced UHT Milk via Enzymatic Conversion of Lactose into Galactooligosaccharides during ProductionInhibition of Maillard Reactions by Replacing Galactose with Galacto-Oligosaccharides in Casein Model SystemsQuantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of StorageFormation of α-Dicarbonyls from Dairy Related Carbohydrates with and without Nα-Acetyl-l-Lysine during Incubation at 40 and 50 °C
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description
researcher (ORCID 0000-0002-1771-1840)
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wetenschapper
@nl
name
Colin Ray
@en
Colin Ray
@nl
type
label
Colin Ray
@en
Colin Ray
@nl
prefLabel
Colin Ray
@en
Colin Ray
@nl
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P496
0000-0002-1771-1840