Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Vu Thu Trang
Effect of Various Factors on the Formation of Aminoreductone During the Maillard Reaction
Vietnam Journal of Science and Technology
Related publications
Effect of the Maillard Reaction on Functional Properties of Chitosan.
Nippon Suisan Gakkaishi
Aquatic Science
Effect of the Maillard Reaction on the Attributes of Egg White Proteins
Agricultural and Biological Chemistry
Refuting the Formation of N-Nitrosamines by the Maillard Reaction
NIPPON SHOKUHIN KOGYO GAKKAISHI
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
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
On Various Factors Affecting Formation of Isobutanol and Isoamyl Alcohol During Alcoholic Fermentation
Agricultural and Biological Chemistry
The Maillard Reaction in Powdered Infant Formula
Journal of Food and Nutrition Research
Effect of Milk Proteins Aggregation Using Transglutaminase and Maillard Reaction on Ca2+ Milk Gel
Kurdistan Journal of Applied Research
Correction: The Reduction Effect of Dietary Flavone C- And O-Glycosides on the Formation of Acrylamide and Its Correlation and Prediction With the Antioxidant Activity of Maillard Reaction Products
RSC Advances
Chemistry
Chemical Engineering