浏览/检索结果:共7条，第1-7条

已选(0)清除条数/页：排序方式：
	Formation of Volatile Pyrazinones in Amadori Rearrangement Products and Maillard Reaction Systems and the Major Formation Pathways 期刊论文 Journal of Agricultural and Food Chemistry,2024, 卷号: 72, 期号: 18, 页码: 10570-10578 作者: Luo, Yue; Zhu, Siyue; Peng, Jie; Li, Run; Huang ,Qingrong 收藏 \| 浏览/下载：29/0 \| 提交时间：2024/09/04 amadori rearrangement products cytotoxicity fluorescence maillard reaction pyrazinones
	Hypoglycemic effects and associated mechanisms of resveratrol and related stilbenes in diet 评论文章 2024 作者: Peng, Jie; Lu, Chenyang; Luo, Yue; Su, Xiurong; Li, Shiming 收藏 \| 浏览/下载：22/0 \| 提交时间：2025/03/05
	Gallic acid ameliorates colitis by trapping deleterious metabolite ammonia and improving gut microbiota dysbiosis 期刊论文 mBio,2024, 卷号: 15, 期号: 2 作者: Peng, Jie; Liu, Tong; Meng, Pengfei; Luo, Yue; Zhu, Siyue 收藏 \| 浏览/下载：30/0 \| 提交时间：2025/03/05 ammonia colitis fecal microbiota transplantation gallic acid gut microbiota polyphenols
	Reactivity comparison of Amadori rearrangement product formation of glycine, diglycine, and triglycine in a competing Maillard system 期刊论文 Journal of Food Bioactives,,2022, 卷号: 20, 页码: 90-97 作者: Luo, Yue; Xu, Baojun; Li, Shiming; Ho, Chi-Tang 收藏 \| 浏览/下载：22/0 \| 提交时间：2025/03/05
	Management of Maillard reaction-derived reactive carbonyl species and advanced glycation end products by tea and tea polyphenols 评论文章 2022 作者: Luo, Yue; Zhang, Jianan; Ho, Chi Tang; Li, Shiming 收藏 \| 浏览/下载：26/0 \| 提交时间：2025/03/05 Advanced glycation end product Maillard reaction Reactive carbonyl species Tea Tea polyphenols
	Key aspects of amadori rearrangement products as future food additives† 评论文章 2021 作者: Luo, Yue; Li, Shiming; Ho, Chi Tang 收藏 \| 浏览/下载：34/0 \| 提交时间：2025/03/05 Amadori rearrangement products Flavor Flavor additives Taste enhancing
	Sugarcane rind: applications and health benefits: a review 期刊论文 Journal of Food Bioactives,2018, 卷号: 3, 页码: 1-7. 作者: Luo, Yue; Li, Shiming; Ho, Chi-Tang 收藏 \| 浏览/下载：19/0 \| 提交时间：2025/03/05