Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Huihui Jin
Sensory Characteristics of Maillard Reaction Products From Chicken Protein Hydrolysates With Different Degrees of Hydrolysis
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Related publications
Studies on Antioxidative Maillard Reaction Products. II. Prevention of Sardine Lipid Oxidation by Antioxidative Maillard Reaction Products Prepared From Fructose-Tryptophan.
Nippon Suisan Gakkaishi
Aquatic Science
Antioxidant Effects of Maillard Reaction Products Obtained From Ovalbumin and DifferentD-Aldohexoses
Bioscience, Biotechnology and Biochemistry
Organic Chemistry
Applied Microbiology
Molecular Biology
Biochemistry
Analytical Chemistry
Medicine
Biotechnology
Production of Protein Hydrolysates From Fish Skin for Dairy Products
Structural and Functional Properties of Maillard Reaction Products of Protein Isolate (Mung Bean, Vigna Radiate (L.)) With Dextran
International Journal of Food Properties
Food Science
Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced With Selected Spices
Journal of Chemistry
Chemistry
Characterization of Casein Hydrolysates Derived From Enzymatic Hydrolysis
Chemistry Central Journal
Chemistry
Formation and Antioxidant Activity of Maillard Reaction Products Derived From Different Sugar-Amino Acid Aqueous Model Systems of Sesame Roasting
Journal of Oleo Science
Medicine
Chemistry
Chemical Engineering
Physical and Sensory Characteristics of Extruded Products Made From Two Oat Lines With Different Β-Glucan Concentrations
Cereal Chemistry
Organic Chemistry
Food Science
Antioxidant Activity Improvement of Apples Juice Supplemented With Chitosan-Galactose Maillard Reaction Products
Molecules
Organic Chemistry
Molecular Medicine
Analytical Chemistry
Theoretical Chemistry
Pharmaceutical Science
Medicine
Drug Discovery
Chemistry
Physical
