Buckwheat (BW) grains are excellent suppliers of polyphenols with important health
promoting qualities. The phenolic acids (protocatechuic, p-hydroxybenzoic, gallic, p …

In this study, we determined the levels of Maillard-type products (furosine, free fluorescent
advanced glycation end products, 3-deoxyglucosone, methylglyoxal, and N-ε …

Maillard reaction occurs in bakery products during heating process, especially between
reducing sugars carbonyls with amino compounds to produce pleasant aromas, favorable …

Maillard reaction plays an important role in the flavour and color of some food. However, the
excessive occurrence of Maillard reaction may affect the quality and safety of food. In this …

The flavor of high-temperature Daqu Baijiu with the same aroma type is similar but the
quality and price are very different, so that the high-quality Baijiu is often pretended as low …

The effect of ellagic acid on the formation of pyrazine, methylpyrazine, 2, 3-methylpyrazine,
2, 6-methylpyrazine, 2, 5-methylpyrazine, and trimethylpyrazine in the xylose–glycine …

The Maillard reaction (MR) is one of the main reactions that occurs during the thermal
processing of food. It contributes positively to the flavor, aroma, and color of food but also …

The process of dehulling buckwheat grain should lead to less breaking of the buckwheat
grain and improve the whole kernel recovery rate. However, heat treatment-based delhulling …

The in vitro bioaccessibility of the soluble protein and Maillard reaction products (MRPs)
such as furosine (an early indicator of the MR), free FIC (fluorescent intermediate …

摘要无F 质(GF) 饮食是解决乳糜泻(CD) 疾病患者以及对面筋蛋白过敏人群唯_ 有效的方法,
目前也受到健康人群的青m, 也因此推动了该类食品的较大需求, 面筋蛋白是_ 种能够保留} …