Glycation - Globe Thesis

Keyword [Glycation] Result: 81 - 100 \| Page: 5 of 10
81.	Study On The Inhibition Of Glycosylation In Food Simulation System By Apple Polyphenols
82.	Regulation Of Milk Protein Glycation Products
83.	Effects Of Sugar Structure On The Formation Of Advanced Glycation End Products In Model Systems
84.	Effect Of Frozen Time Of RAW Meat On The Formation Of Heterocyclic Arometic Amines And Advanced Glycation Endproducts In Roast Patties
85.	Study On Inhibition Of AGEs By Highland Barley And Its By-Products
86.	Effects Of Resveratrol On The Formation Of AGEs And Quality Of High Protein Containing Intermediate Moisture Foods During Storage
87.	Ultrasound And Glycation Treatment On Bovine Serum Albumin Fibril
88.	Emulsifying Properties And Related Molecular Mechanism Of Soy Glycinin Regulated By Covalent Cross-linking With Soy Soluble Polysaccharide
89.	Inhibition Of Pentacyclic Triterpenoids On α-glucosidase And Protein Non-enzymative Glycation
90.	Effects Of Fat On The Progress And Structural Changes Of Ovalbumin Glycosylation
91.	Study On Rheological Behavior And Its Mechanism Of Whey Protein Isolate/Lactose Gel Based On Glycation Reaction
92.	The Study Of β-Lactoglobulin Glycation By The Effect Of Iron Ions
93.	Effect Of Modified Konjac Oligo-glucomannan On Glycation Of Silver Carp Myosin
94.	Evaluation Of The Impact Of Advanced Glycation End Products(AGEs) On Inflammation And Glucolipid Metabolism Disorders
95.	Effects Of Spices On The Amounts Of Advanced Glycation End-products In Stewed Meat Products
96.	Study Of Inhibitory Effect Of Flavonoids On Harmful Products From Maillard Reaction In Cakes
97.	Inhibition Of Flavonoids On The Harmful Products From Maillard In Protein Beverages
98.	Effect Of Thermal Processing On The Properties Of Macadam Protein Glycation Products
99.	Effect Of Fish Freshness On The Formation Of Advanced Glycation End Products (AGEs) In Grilled Fish Fillets
100.	Controlling Allergenicity Of Ovomucoid Based On Epitope Processing
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