Food Science and Human Wellness Open Access Editor-in-Chief: Bin Cong
Home Food Science and Human Wellness Keyword
Keyword: oxidation
Research Article
Oxidation combined with Maillard reaction induced free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine formation during braised chicken processing
Zongshuai Zhu, Rui Fang, Ming Huang, [...], Yunji Wei, Guanghong Zhou << Fewer
Published: 13 June 2020
2020, 9 (4): 383-393
Research Article | Open Access
Glyoxal induced advanced glycation end products formation in chicken meat emulsion instead of oxidation
Rui Fang, Zongshuai Zhu, Anthony Pius Bassey, [...], Iftikhar Ali Khan, Ming Huang << Fewer
Published: 28 April 2022
2022, 11 (4): 828-836
Research Article | Open Access
Effects of oxidation and precursors (lysine, glyoxal and Schiff base) on the formation of Nε-carboxymethyl-lysine in aged, stored and thermally treated chicken meat
Suhong Huang, Xiaoli Dong, Yulong Zhang, [...], Ming Huang, Yuandong Zheng << Fewer
Published: 02 June 2022
2022, 11 (5): 1252-1258
Research Article | Open Access
Oxidative mechanism of chicken wooden breast myofibrillar protein
Ke Wang, Yimin Zhang, Jingxin Sun
Available online: 26 February 2024
Total 4