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1.
Nε -carboxymethyllysine and Nε -carboxyethyllysine kinetics and water loss analysis during chicken braising.
J Sci Food Agric
; 101(2): 388-397, 2021 Jan 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-32458464
2.
Impact of methylglyoxal modification of chicken sarcoplasmic protein emulsions on emulsifying properties, rheological behavior and advanced glycation end products.
J Sci Food Agric
; 100(11): 4208-4216, 2020 Aug 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-32378237
3.
Heterocyclic amines in braised chicken may mainly infiltrate from reused marinade during braising, instead of thermic generation.
J Sci Food Agric
; 100(5): 1867-1874, 2020 Mar 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-31802497
4.
Effects of heat sterilization on protein physicochemical properties and release of metabolites of braised chicken after in vitro digestion.
Food Chem
; 445: 138670, 2024 Jul 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-38422866
5.
Effects of Lactobacillus plantarum FM 17 fermentation on jackfruit polysaccharides: Physicochemical, structural, and bioactive properties.
Int J Biol Macromol
; 258(Pt 2): 128988, 2024 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-38158071
6.
Changes in glycated myofibrillar proteins conformation on the formation of Nε-carboxymethyllysine under gradient thermal conditions.
Food Chem
; 418: 136005, 2023 Aug 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-37001357
7.
Changes in nitrosohemachrome lead to the discoloration of spiced beef during storage.
Food Chem
; 394: 133449, 2022 Nov 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-35749872
8.
Meat quality and flavor evaluation of Nanjing water boiled salted duck (NWSD) produced by different Muscovy duck (Cairina moschata) ingredients.
Food Chem
; 397: 133833, 2022 Dec 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-35933751
9.
Food protein aggregation and its application.
Food Res Int
; 160: 111725, 2022 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-36076462
10.
ACE Inhibitory Peptides Derived from Muscovy Duck (Cairina moschata) Plasma.
Foods
; 12(1)2022 Dec 22.
Artículo
en Inglés
| MEDLINE | ID: mdl-36613266
11.
Mitigation of heterocyclic amines by phenolic compounds in allspice and perilla frutescens seed extract: The correlation between antioxidant capacities and mitigating activities.
Food Chem
; 368: 130845, 2022 Jan 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-34419791
12.
Perilla frutescens seed meal as a fat substitute mitigates heterocyclic amine formation and protein oxidation and improves fatty acid profile of pan-fried chicken patties.
Front Nutr
; 9: 975831, 2022.
Artículo
en Inglés
| MEDLINE | ID: mdl-36204376
13.
Comparison of two kinds of peroxyl radical pretreatment at chicken myofibrillar proteins glycation on the formation of Nε-carboxymethyllysine and Nε-carboxyethyllysine.
Food Chem
; 353: 129487, 2021 Aug 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-33725542
14.
Air frying combined with grape seed extract inhibits Nε-carboxymethyllysine and Nε-carboxyethyllysine by controlling oxidation and glycosylation.
Poult Sci
; 100(2): 1308-1318, 2021 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-33518088
15.
Assessment of quality characteristics and bacterial community of modified atmosphere packaged chilled pork loins using 16S rRNA amplicon sequencing analysis.
Food Res Int
; 145: 110412, 2021 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-34112415
16.
Investigation of optimal conditions for production of antioxidant peptides from duck blood plasma: response surface methodology.
Poult Sci
; 99(12): 7159-7168, 2020 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-33248633
17.
Effect of malondialdehyde on oil-in-water emulsifying behavior and Maillard reaction of chicken sarcoplasmic protein in emulsion.
Colloids Surf B Biointerfaces
; 191: 111016, 2020 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-32304916
18.
Content of free and protein-binding Nε-carboxymethyllysine and Nε-carboxyethyllysine in different parts of braised chicken.
Food Sci Nutr
; 8(2): 767-776, 2020 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-32148786
19.
Formation of Nϵ-Carboxymethyllysine and Nϵ-Carboxyethyllysine in Prepared Chicken Breast by Pan Frying.
J Food Prot
; 82(12): 2154-2160, 2019 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-31742439
20.
Content, causes and analysis of heterocyclic amines in Chinese traditional braised chicken.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess
; 36(7): 1032-1041, 2019 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-31100046
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