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Publications by Yaning Wang
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
Generalized Transversal Lightlike Submanifolds of Indefinite Sasakian Manifolds
International Journal of Mathematics and Mathematical Sciences
Mathematics
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Impact and Inhibitory Mechanism of Phenolic Compounds on the Formation of Toxic Maillard Reaction Products in Food
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Antioxidant Effects of Maillard Reaction Products Obtained From Ovalbumin and DifferentD-Aldohexoses
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Analysis of Α-Dicarbonyl Compounds and Volatiles Formed in Maillard Reaction Model Systems
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Formation and Antioxidant Activity of Maillard Reaction Products Derived From Different Sugar-Amino Acid Aqueous Model Systems of Sesame Roasting
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Maillard Reaction Products in Processed Food: Pros and Cons
Studies on Products of Browning Reaction. Antioxidative Activities of Products of Browning Reaction Prepared From Glucosamine.
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Antibacterial Activities of the Extracts, Fractions and Compounds From Dioscorea Bulbifera
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