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Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions
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Maillard conjugation of whey protein isolate with water-soluble fraction of almond gum or flaxseed mucilage by dry heat treatment
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Thermal humid treatment of walnuts as potential preventive measure against fungal contamination of chocolate confectionery fillings
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Quality attributes of dark chocolates formulated with palm sap‑based sugar as nutritious and natural alternative sweetener
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Effect of seed roasting on canolol, tocopherol, and phospholipid contents, Maillard type reactions, and oxidative stability of mustard and rapeseed oils
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Formation of pyrazines in Maillard model systems of lysine-containing dipeptides
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Synthesis and reactivity of novel alpha,alpha,beta- and alpha,alpha,delta-trichlorinated imines