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125th Anniversary Review: The Non-Biological Instability of Beer
125th Anniversary Review: The Non-Biological Instability of Beer
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125th Anniversary Review: The Non-Biological Instability of Beer

Bamforth, Charles W.

Journal of the Institute of Brewing, 2011, Vol.117 (4), p.488-497 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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2
1,3-Propanediol production in a two-step process fermentation from renewable feedstock
1,3-Propanediol production in a two-step process fermentation from renewable feedstock
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1,3-Propanediol production in a two-step process fermentation from renewable feedstock

Mendes, Filipa Soares ; González-Pajuelo, Maria ; Cordier, Hélène ; François, Jean M. ; Vasconcelos, Isabel

Applied microbiology and biotechnology, 2011-11, Vol.92 (3), p.519-527 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

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3
1H NMR spectroscopic discrimination of different beer styles combined with a chemical shift-based quantification approach
1H NMR spectroscopic discrimination of different beer styles combined with a chemical shift-based quantification approach
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1H NMR spectroscopic discrimination of different beer styles combined with a chemical shift-based quantification approach

Kaufmann, Martin ; Schwarz, Katrin J. ; Dallmann, André ; Kuballa, Thomas ; Bergmann, Meike

European food research & technology, 2022-03, Vol.248 (3), p.635-645 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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4
(3-Chloro-2-hydroxypropyl) trimethylammonium chloride and polyethyleneimine co-modified pomelo peel cellulose-derived aerogel for remelt syrup decolorization in sugar refining
(3-Chloro-2-hydroxypropyl) trimethylammonium chloride and polyethyleneimine co-modified pomelo peel cellulose-derived aerogel for remelt syrup decolorization in sugar refining
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(3-Chloro-2-hydroxypropyl) trimethylammonium chloride and polyethyleneimine co-modified pomelo peel cellulose-derived aerogel for remelt syrup decolorization in sugar refining

Zhou, Li-Shu ; Xiong, Yan-Shu ; Jia, Ran ; Li, Ming-Xing ; Fan, Bo-Huan ; Tang, Jia-Yi ; Li, Wen ; Lu, Hai-Qin ; Lan, Yu-Wei ; Li, Kai

International journal of biological macromolecules, 2023-02, Vol.229, p.1054-1068 [Periódico revisado por pares]

Netherlands: Elsevier B.V

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5
3-Chloropropane-1,2-diol in models simulating processed foods: Precursors and agents causing its decomposition
3-Chloropropane-1,2-diol in models simulating processed foods: Precursors and agents causing its decomposition
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3-Chloropropane-1,2-diol in models simulating processed foods: Precursors and agents causing its decomposition

Velíšek, J. ; Calta, P. ; Crews, C. ; Hasnip, S. ; Doležal, M.

Czech Journal of Food Sciences, 2003-10, Vol.21 (5), p.153-161 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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6
3-Deoxyosone-related advanced glycation end products in foods and biological systems
3-Deoxyosone-related advanced glycation end products in foods and biological systems
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3-Deoxyosone-related advanced glycation end products in foods and biological systems

Hayase, Fumitaka ; Takahashi, Yota ; Sasaki, Shigeyuki ; Shizuuchi, Satomi ; Watanabe, Hirohito

International Congress series, 2002-11, Vol.1245, p.217-221 [Periódico revisado por pares]

Elsevier B.V

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7
4-Alkylidene-2-imino-5-[4-alkylidene-5-oxo-1,3-imidazol-2-inyl]aza- methylidene-1,3-imidazolidineA Novel Colored Substructure in Melanoidins Formed by Maillard Reactions of Bound Arginine with Glyoxal and Furan-2-carboxaldehyde
4-Alkylidene-2-imino-5-[4-alkylidene-5-oxo-1,3-imidazol-2-inyl]aza- methylidene-1,3-imidazolidineA Novel Colored Substructure in Melanoidins Formed by Maillard Reactions of Bound Arginine with Glyoxal and Furan-2-carboxaldehyde
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4-Alkylidene-2-imino-5-[4-alkylidene-5-oxo-1,3-imidazol-2-inyl]aza- methylidene-1,3-imidazolidineA Novel Colored Substructure in Melanoidins Formed by Maillard Reactions of Bound Arginine with Glyoxal and Furan-2-carboxaldehyde

Hofmann, Thomas

Journal of agricultural and food chemistry, 1998-10, Vol.46 (10), p.3896-3901 [Periódico revisado por pares]

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8
4-Alkylidene-2-imino-5-[4-alkylidene-5-oxo-1,3-imidazol-2-inyl]aza- methylidene-1,3-imidazolidineA Novel Colored Substructure in Melanoidins Formed by Maillard Reactions of Bound Arginine with Glyoxal and Furan-2-carboxaldehyde
4-Alkylidene-2-imino-5-[4-alkylidene-5-oxo-1,3-imidazol-2-inyl]aza- methylidene-1,3-imidazolidineA Novel Colored Substructure in Melanoidins Formed by Maillard Reactions of Bound Arginine with Glyoxal and Furan-2-carboxaldehyde
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4-Alkylidene-2-imino-5-[4-alkylidene-5-oxo-1,3-imidazol-2-inyl]aza- methylidene-1,3-imidazolidineA Novel Colored Substructure in Melanoidins Formed by Maillard Reactions of Bound Arginine with Glyoxal and Furan-2-carboxaldehyde

Hofmann, Thomas

Journal of agricultural and food chemistry, 1998-10, Vol.46 (10), p.3896-3901 [Periódico revisado por pares]

American Chemical Society

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9
4-Alkylidene-2-imino-5-[4-alkylidene-5-oxo-1,3-imidazol-2-inyl]azamethylidene-1, 3-imidazolidine : A novel colored substructure in melanoidins formed by Maillard reactions of bound arginine with glyoxal and furan-2-carboxaldehyde
4-Alkylidene-2-imino-5-[4-alkylidene-5-oxo-1,3-imidazol-2-inyl]azamethylidene-1, 3-imidazolidine : A novel colored substructure in melanoidins formed by Maillard reactions of bound arginine with glyoxal and furan-2-carboxaldehyde
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4-Alkylidene-2-imino-5-[4-alkylidene-5-oxo-1,3-imidazol-2-inyl]azamethylidene-1, 3-imidazolidine : A novel colored substructure in melanoidins formed by Maillard reactions of bound arginine with glyoxal and furan-2-carboxaldehyde

HOFMANN, T

Journal of agricultural and food chemistry, 1998-10, Vol.46 (10), p.3896-3901 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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10
4-Hydroxy-5-Methyl-3(2H)-Furanone (HMFO) Contributes to Browning in the Xylose-Lysine Maillard Reaction System
4-Hydroxy-5-Methyl-3(2H)-Furanone (HMFO) Contributes to Browning in the Xylose-Lysine Maillard Reaction System
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4-Hydroxy-5-Methyl-3(2H)-Furanone (HMFO) Contributes to Browning in the Xylose-Lysine Maillard Reaction System

Mikami, Yoko ; Nakamura, Miki ; Yamada, Shinji ; Murata, Masatsune

Food Science and Technology Research, 2017, Vol.23(2), pp.283-289 [Periódico revisado por pares]

Tsukuba: Japanese Society for Food Science and Technology

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