Contents of ɑ-dicarbonyl compounds in commercial black tea and affected by the processing-Reference-Cited by-同舟云学术

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Contents of ɑ-dicarbonyl compounds in commercial black tea and affected by the processing

Published:2024-02 Issue: Volume:178 Page:113876
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zhu Hongkai^ORCID,Niu Li,Zhu Li,Yuan Haibo,Kilmartin Paul A.^ORCID,Jiang Yongwen

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in apple juice, orange juice and peach puree under industrial processing conditions;Aktağ;European Food Research and Technology,2021

2. Control of the Maillard reaction in food systems;Ames;Trends in Food Science & Technology,1990

3. The fitting of various models to water sorption isotherms of tea stored in a chamber under controlled temperature and humidity;Arslan;Journal of Stored Products Research,2006

4. Enhanced Formation of Methylglyoxal-Derived Advanced Glycation End Products in Arabidopsis Under Ammonium Nutrition;Borysiuk;Frontiers in Plant Science,2018

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 1 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

1. Key Maillard intermediates - α-dicarbonyl compounds in foods: Occurrence, analysis, toxicity, and mitigation strategies;Food Control;2024-12

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