Author:
Kitrytė Vaida,Adams An,Venskutonis Petras Rimantas,De Kimpe Norbert
Funder
Research Council of Lithuania
Subject
General Medicine,Food Science,Analytical Chemistry
Reference41 articles.
1. Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds;Açar;European Food Research and Technology,2009
2. Adams, A., Abbaspour Tehrani, K., Keršienė, M., Venskutonis, R., & De Kimpe, N. (2003). Characterization of model melanoidins by the thermal degradation profile. Journal of Agricultural and Food Chemistry, 51, 4338–4343.
3. Thermal degradation studies of food melanoidins;Adams;Journal of Agricultural and Food Chemistry,2005
4. Formation and characterization of melanoidin-like polycondensation products from amino acids and lipid oxidation products;Adams;Food Chemistry,2009
5. Model studies on the pattern of volatiles generated in mixtures of amino acids, lipid oxidation-derived aldehydes and glucose;Adams;Journal of Agricultural and Food Chemistry,2011
Cited by
11 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