Regenerative efficacy of tert-butyl hydroquinone (TBHQ) on dehydrogenated ascorbic acid and its corresponding application to liqueur chocolate

Potential use of ultrasound to promote fermentation, maturation, and properties of fermented foods: A review

(2021) Zhou Yu et al.   FOOD CHEMISTRY

Control strategies of pyrazines generation from Maillard reaction

(2021) Hang Yu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Recent advances of ultrasound-assisted Maillard reaction

(2020) Hang Yu et al.   ULTRASONICS SONOCHEMISTRY

Kinetic study on the generation of furosine and pyrraline in a Maillard reaction model system of d-glucose and l-lysine

(2020) Hang Yu et al.   FOOD CHEMISTRY

Potential of resveratrol in mitigating advanced glycation end-products formed in baked milk and baked yogurt

(2020) Hang Yu et al.   FOOD RESEARCH INTERNATIONAL

Effect of vacuum impregnated fish gelatin and grape seed extract on metabolite profiles of tilapia (Oreochromis niloticus) fillets during storage

(2019) Xue Zhao et al.   FOOD CHEMISTRY

Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia fillets

(2019) Xue Zhao et al.   FOOD CHEMISTRY

Effects of tocopherol nanoemulsion addition on fish sausage properties and fatty acid oxidation

(2019) Xiao Feng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Kinetic study of high-intensity ultrasound-assisted Maillard reaction in a model system of d -glucose and glycine

(2018) Hang Yu et al.   FOOD CHEMISTRY

Effects of Ultrasonic Processing and Oil Type on Maillard Reaction of D-Glucose and L-Alanine in Oil-in-Water Systems

(2018) Hang Yu et al.   Food and Bioprocess Technology

Regeneration of tert -butylhydroquinone by tea polyphenols

(2017) Yafang Guo et al.   FOOD RESEARCH INTERNATIONAL

Effects of high-intensity ultrasound on Maillard reaction in a model system of d -xylose and l -lysine

(2017) Hang Yu et al.   ULTRASONICS SONOCHEMISTRY

Multifunctional Antioxidants: Regenerable Radical-Trapping and Hydroperoxide-Decomposing Ebselenols

(2016) Shailesh Kumar et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Synergistic effect of lecithins for tocopherols: formation and antioxidant effect of the phosphatidylethanolamine—l-ascorbic acid condensate

(2016) Martin Doert et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Shelf-life Assessment of Food Undergoing Oxidation–A Review

(2015) Sonia Calligaris et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Synergism between Soluble and Dietary Fiber Bound Antioxidants

(2015) Ecem Evrim Çelik et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of vitamin C in foods: Current state of method validation

(2014) Vítor Spínola et al.   JOURNAL OF CHROMATOGRAPHY A

Determination of ascorbic acid and its degradation products by high-performance liquid chromatography-triple quadrupole mass spectrometry

(2013) Małgorzata Szultka et al.   ELECTROPHORESIS

Soluble Antioxidant Compounds Regenerate the Antioxidants Bound to Insoluble Parts of Foods

(2013) Ecem Evrim Çelik et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antibacterial activity and mode of action of tert-butylhydroquinone (TBHQ) and its oxidation product, tert-butylbenzoquinone (TBBQ)

(2013) N. Ooi et al.   JOURNAL OF ANTIMICROBIAL CHEMOTHERAPY

Evaluation of ascorbic acid and sugar degradation products during fruit dessert processing under conventional or ohmic heating treatment

(2012) Loïc Louarme et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH)

(2007) Yanhong Li et al.   FOOD CHEMISTRY