研究论文
Promoted formation of pyrazines by targeted precursor addition to improve aroma of thermally processed methionine-glucose Amadori compound
Shibin Deng, Heping Cui, Shahzad Hussain, Khizar Hayat, Wei Liu, Xiaoming Zhang, Chi‐Tang Ho
Putian University Jiangnan University State Key Laboratory of Food Science and Technology King Saud University
来源Food Chemistry
年份2024
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逐年被引趋势
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1025
26
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18
被引次数 · OpenAlex
5.79
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同类平均 = 1
同类平均 = 1
前 3%
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同领域 · 同年份 · 同类型
同领域 · 同年份 · 同类型
47
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学术脉络
学科主题
生物医学Synthesis of Organic Compounds
Synthesis and biological activity · Synthesis and Characterization of Heterocyclic Compounds
参考文献 47
Comparison of volatile Maillard reaction products from tagatose and other reducing sugars with amino acids
被引 66In Hee Cho, Sarah Lee, Hae-Roung Jun · Food Science and Biotechnology · 2010
Mechanisms of Alkylpyrazine Formation in a Potato Model System Containing Added Glycine
被引 60Mei Yin Low, Jane K. Parker, Donald S. Mottram · Journal of Agricultural and Food Chemistry · 2007
Formation of Pyrazines and a Novel Pyrrole in Maillard Model Systems of 1,3-Dihydroxyacetone and 2-Oxopropanal
被引 107An Adams, Viviana Polizzi, Martinus van Boekel · Journal of Agricultural and Food Chemistry · 2008
此处列出前 3 条
引用本文 18
The development of chicken meat flavor from the interaction between Maillard reaction intermediates and enzymatically hydrolyzed-oxidized chicken fat
被引 15Huan Zhan, Yanfang Jiang, Maosen Xu · Food Research International · 2025
Impact of Cooking Processes on Volatile Flavor Compounds and Free Amino Acids in Fish Sauce
被引 14Jinxiu Xu, Xin Zhang, Baifeng Fu · Foods · 2025
Analysis of physicochemical properties of cold brew Robusta and decaffeinated coffee prepared via ultrasound-assisted soaking and extraction
被引 5Hyo‐Jin Jeon, Hyun-Jeong Park, Kwang‐Geun Lee · Food Chemistry · 2025
按被引量排序，此处列出前 3 条