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Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products
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Cocoa-specific flavor components and their peptide precursors
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Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems
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Characterization of volatile compounds from three Cymbopogon species and Eucalyptus citriodora from Benin and their insecticidal activities against Tribolium castaneum
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Simultaneous detection of androgen and estrogen abuse in breeding animals by gas chromatography-mass spectrometry/combustion/isotope ratio mass spectrometry (GC-MS/C/IRMS) evaluated against alternative methods
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Influence of free amino acids, oligopeptides, and polypeptides on the formation of pyrazines in Maillard model systems
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Absorption, translocation and metabolism of metamitron in Chenopodium album
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Impact of the N-terminal amino acid on the formation of pyrazines from peptides in Maillard model systems
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Furan formation upon degradation of carbohydrates in combination with proteins and lipids
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Furan formation in baby food model system via lipid oxidation and sugar degradation