Maillard reaction - Globe Thesis

Keyword [Maillard reaction] Result: 1 - 18 \| Page: 1 of 1
1.	The Study On Kidney-Protection And Mechanism Of Qizhi-Shenxiao Capsula Treating Experimental Diabetic Nephropathy
2.	Changes In Chemical Components Of Root Of Polygonum Multiflorum Thunb And How Maillard Reaction Involves During The Heating Process
3.	Self-assembly Of Complexes Prepared By Protein And Polysaccharides And Its Applications
4.	Study On The Browning Mechanism Of Drying Pinellia Tuberifera Tenore And Browning Controlling
5.	Effect Of Flavonoids From Seed Residues Of Hippophae Rhamnoides L. On Advanced Glycation End Products (AGEs) Formation And AGEs-induced Endothelial Cell Dysfunction
6.	Studies On The Common Materials Of Herbs With "Spleen-stimulated Activity" After Wheat Bran-frying Based On Maillard Reaction
7.	Preparation And Effectiveness Evaluation Of Chitosan Nanoparticles, And Their Biological Properties And Applications As Carrier Of Bioactive Compounds
8.	Study On The Relationship Between Maillard Reaction And Mechanism For Processing Radix Rehmanniae
9.	Effects Of Different PH On Biological Activities And Colloidal Properties Of Radix Isatidis Decoction(Banlangen)
10.	Processing Mechanism Of Refined Honey:Effect Of Maillard Reaction On Its Processing And Biological Activities
11.	Study On The Preparation Of Rare Ginsenoside By Hydrolysis With Acidic Amino Acid
12.	Hypoglycemic Effect Of Maillard Reaction Products Of Superoxide Dismutase In Diabetic Rats
13.	The Processing Technology Standardization And Quality Related Research Of Bombyx Batryticatus Stir-fried With Bran
14.	Synthesis Study Of Pyranose Sugar Ring Pyrrole Spiroketal Alkaloids
15.	Calcium Chelated Collagen Peptide On Improvement Of Thyroid Dysfunction Due To Estrogen Deficiency
16.	Preventive Effects And Mechanism Of Lotus Seedpod Procyanidins On Acrylamide-induced Nerve Cell Injury
17.	Study On The Effect Of Hordei Fructus Germinatus After "Stir-frying" On Ingredients Content And Intestinal Absorption
18.	Study On The Formation Mechanism Of "Black As Lacquer,Sweet As Candy" In The Processed Radix Rehmanniae From The Reactions Of "Cross-Linking Color-Maillard" And "Sugar Hydrolysis"
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