Show
Sort by
-
Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems
-
Influence of free amino acids, oligopeptides, and polypeptides on the formation of pyrazines in Maillard model systems
-
A comparative study of lipid and hypochlorous acid induced oxidation of soybean proteins
-
Identification of modified lysozyme peptides upon photo-oxidation by LC-TOF-MS
-
MALDI based identification of soybean protein markers: possible analytical targets for allergen detection in processed foods
-
Hypochlorous and peracetic acid induced oxidation of dairy proteins