| 1 |
Solvent-mediated browning of proteins and amino acids
Hu TM, Chiang YH
Biochemical and Biophysical Research Communications, 536, 67, 2021 |
| 2 |
Interpretation of the color due to the ubiquitous nonenzymatic browning phenomena in foods
Pepa LS, Rodriguez SD, Ferreira CD, Buera MD
Color Research and Application, 46(2), 446, 2021 |
| 3 |
Macromolecular design of folic acid functionalized amylopectin-albumin core-shell nanogels for improved physiological stability and colon cancer cell targeted delivery of curcumin
Borah PK, Das AS, Mukhopadhyay R, Sarkar A, Duary RK
Journal of Colloid and Interface Science, 580, 561, 2020 |
| 4 |
Redness generation via Maillard reactions of whey protein isolate (WPI) and it; ascorbic acid (vitamin C) in spray-dried powders
Zhong C, Tan SW, Langrish T
Journal of Food Engineering, 244, 11, 2019 |
| 5 |
Resveratrol-loaded microparticles: Assessing Maillard conjugates as encapsulating matrices
Consoli L, Dias RAO, Carvalho AGD, da Silva VM, Hubinger MD
Powder Technology, 353, 247, 2019 |
| 6 |
Development of a versatile high-temperature short-time (HTST) pasteurization device for small-scale processing of cell culture medium formulations
Floris P, Curtin S, Kaisermayer C, Lindeberg A, Bones J
Applied Microbiology and Biotechnology, 102(13), 5495, 2018 |
| 7 |
Further characterization of the Maillard deglycase DJ-1 and its prokaryotic homologs, deglycase 1/Hsp31, deglycase 2/YhbO, and deglycase 3/YajL
Richarme G, Abdallah J, Mathas N, Gautier V, Dairou J
Biochemical and Biophysical Research Communications, 503(2), 703, 2018 |
| 8 |
How does manganese dioxide affect humus formation during bio-composting of chicken manure and corn straw?
Wu JQ, Qi HS, Huang XN, Wei D, Zhao Y, Wei ZM, Lu Q, Zhang RJ, Tong TJ
Bioresource Technology, 269, 169, 2018 |
| 9 |
Inhibition of thermochemical treatment on biological hydrogen and methane co-production from algae-derived glucose/glycine
Lin RC, Cheng J, Murphy JD
Energy Conversion and Management, 158, 201, 2018 |
| 10 |
Dry heating a freeze-dried whey protein powder: Formation of microparticles at pH 9.5
Famelart MH, Schong E, Croguennec T
Journal of Food Engineering, 224, 112, 2018 |
