glycation - Globe Thesis

Keyword [glycation] Result: 21 - 40 \| Page: 2 of 8
21.	Mechanism Of High Level Of Acrylamide And Simultaneous Control Of Maillard Reaction-derived Contaminants In Fried Potato Foods
22.	Food Protein Glycation Studied By Mass Spectrometry-based Proteomics
23.	The Formation Mechanism Of Pyrraline In The Maillard Reaction In Food Model Systems
24.	Formation Of Advanced Glycation Endproducts In Meats During Thermal Processing As Affected By Internal And External Factors
25.	Study Of β-Lactoglobulin Glycation In Intermediate Moisture System
26.	The Inhibition Of Three Antioxidants On AGEs And ALEs
27.	Study On Advanced Glycation End Products(AGES) Formation And Control In Food Processing
28.	Preparation, Purification, Characterization Of Antioxidant Peptides Derived From Silver Carp Protein And Functional Properties Of Their Glycation Products
29.	Research On Glycation Modification To Soybean Protein Antigenicity
30.	Effect Of PH Shifts And Glycation On IgE-binding Capacity And Conformational Structure Of Tropomyosin From Short-neck Clam (Ruditapes Philippinarum)
31.	Study On Barley Protein Glycation And Oxidation Resistance
32.	Determination Of Ages In Bread Crust, Effect Of Free And Protein-bound States Of Dietary AGEs On Healthy Rat Liver And Kidney
33.	Study On Inhibition Of Advanced Glycation Endproducts In Food Process By Lycoypene And Lutein
34.	Effects Of Linoleic Acid On Advanced Glycation End Products In Food Model Systems
35.	Study On Inhibition On Advanced Glycation Endproducts In Model Food Process System By Anthraquinone Components Derivatives From Aloe
36.	Study On Extraction,Purification,Identification And Vitro Activity Of Squalene And Phenols From Strobilanthes Tonkinensis Lindau
37.	Effects Of TGase-induced Oligochitosan Glycation And Cross-linking On The Properties Of Two Proteins
38.	Effect Of Feruloylated Oligosaccharides From Maize Bran On Volatiles And Intermediates During The Maillard Reaction
39.	Research On The Screening Of Advanced Glycation End Products Of Green Tea And Influence Factors
40.	Study On The Stabilization Mechanism Of Protein Z From Malt On Beer Foam
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