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Food Chemistry|July 25, 2024
Microwave-induced heterogeneity in protein conformation and water mobility interferes with the distribution pattern and migration pathway of sodium ion in myofibrillar protein gelMin Zhang, Tianyi Wei, Qianting Mai, et al.Journal of the Science of Food and Agriculture|December 15, 2025
Flavor strengthening Maillard-modified peptides of hydrolyzed corn protein: auxiliary bacteriostatic function on spare rib broth and its underlying mechanismJingyang Yu, Ye Zhou, Yishun Yao, et al.Food Research International (Ottawa, Ont.)|November 21, 2025
Mechanism of high glycine dosage promoting degradation and oxidation of sorbitol for browningXiaotian Huang, Heping Cui, Khizar Hayat, et al.The Science of the Total Environment|June 5, 2013
Mass balance evaluation of polybrominated diphenyl ethers in landfill leachate and potential for transfer from e-wasteMonica N Danon-Schaffer, Andrés Mahecha-Botero, John R Grace, et al.Bioresource Technology|October 4, 2016
Simulation of biomass-steam gasification in fluidized bed reactors: Model setup, comparisons and preliminary predictionsLinbo Yan, C Jim Lim, Guangxi Yue, et al.The Science of the Total Environment|February 16, 2013
Transfer of PBDEs from e-waste to aqueous mediaMonica N Danon-Schaffer, Andrés Mahecha-Botero, John R Grace, et al.Food Research International (Ottawa, Ont.)|September 10, 2023
Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork bellyXingwei Wang, Xinshuo Wang, Xiaoming Zhang, et al.Journal of Agricultural and Food Chemistry|August 24, 2021
Maillard Browning Inhibition by Ellagic Acid via Its Adduct Formation with the Amadori Rearrangement ProductHeping Cui, Ziyan Wang, Mengyu Ma, et al.Journal of Agricultural and Food Chemistry|March 7, 2023
Simultaneously Enhanced Formation of Pyrazines and Furans during Thermal Degradation of the Glycyl-l-glutamine Amadori Compound by Selected Exogenous Amino Acids and Appropriate Elevated TemperaturesXue Xia, Tong Zhou, Han Zhang, et al.Food Research International (Ottawa, Ont.)|June 1, 2024
Difference comparison of characteristic aroma compounds between braised pork cooked by traditional open-fire and induction cooker and the potential formation cause under electromagnetic cookingXiaomin Wang, Meigui Huang, Yishun Yao, et al.Pageof 13