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Publications by Ningping TAO
Impact and Inhibitory Mechanism of Phenolic Compounds on the Formation of Toxic Maillard Reaction Products in Food
Frontiers of Agricultural Science and Engineering
Agricultural
Biotechnology
Veterinary
Biological Sciences
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Maillard Reaction Products in Processed Food: Pros and Cons
Analysis on Antibacterial Activities and Volatile Compounds of Maillard Reaction Products Derived From Squid Skin
E3S Web of Conferences
Earth
Energy
Planetary Sciences
Environmental Science
The Choleretic Mechanism of Coumarin Compounds and Phenolic Compounds.
Journal of Pharmacobio-Dynamics
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
Formation and Alterations of the Potentially Harmful Maillard Reaction Products During the Production and Storage of Brown Fermented Milk
Molecules
Organic Chemistry
Molecular Medicine
Analytical Chemistry
Theoretical Chemistry
Pharmaceutical Science
Medicine
Drug Discovery
Chemistry
Physical
Effect of Various Factors on the Formation of Aminoreductone During the Maillard Reaction
Vietnam Journal of Science and Technology
Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced With Selected Spices
Journal of Chemistry
Chemistry
Refuting the Formation of N-Nitrosamines by the Maillard Reaction
NIPPON SHOKUHIN KOGYO GAKKAISHI
Analysis of Α-Dicarbonyl Compounds and Volatiles Formed in Maillard Reaction Model Systems
Scientific Reports
Multidisciplinary
