Author:
Bi Yan-Xiang,Zielinska Sara,Ni Jia-Bao,Li Xiang-Xin,Xue Xiao-Feng,Tian Wen-Li,Peng Wen-Jun,Fang Xiao-Ming
Funder
Chinese Academy of Agricultural Sciences
Agriculture Research System of China
National Natural Science Foundation of China
Subject
Food Science,Analytical Chemistry
Reference55 articles.
1. Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in fruit products during storage: New insights into the role of Maillard reaction;Aktağ;Food Chemistry,2021
2. Survey of 1,2-dicarbonyl compounds in commercial honey of different floral origin;Arena;Journal of Food Science,2011
3. Basaran, B., Anlar, P., Yılmaz Oral, Z. F., Polat, Z., & Kaban, G. (2022). Risk assessment of acrylamide and 5-hydroxymethyl-2-furfural (5-HMF) exposure from bread consumption: Turkey. Journal of Food Composition and Analysis, 107, Article e104409. https://doi.org/ 10.1016/j.jfca.2022.104409.
4. Performance evaluation of an infrared heating-assisted fluidized bed dryer for processing bee-pollen grains;Borel;Chemical Engineering and Processing - Process Intensification,2020
5. Identification and quantification of α-dicarbonyl compounds produced in different sugar-amino acid Maillard reaction model systems;Chen;Food Research International,2011
Cited by
17 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献