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For: Li F, Cao J, Liu Q, Hu X, Liao X, Zhang Y. Acceleration of the Maillard reaction and achievement of product quality by high pressure pretreatment during black garlic processing. Food Chemistry 2020;318:126517. [DOI: 10.1016/j.foodchem.2020.126517] [Cited by in Crossref: 8] [Cited by in F6Publishing: 5] [Article Influence: 4.0] [Reference Citation Analysis]
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2 Cao J, Li F, Li Y, Chen H, Liao X, Zhang Y. Hydrophobic interaction driving the binding of soybean protein isolate and chlorophyll: Improvements to the thermal stability of chlorophyll. Food Hydrocolloids 2021;113:106465. [DOI: 10.1016/j.foodhyd.2020.106465] [Cited by in Crossref: 4] [Cited by in F6Publishing: 2] [Article Influence: 4.0] [Reference Citation Analysis]
3 Martins FCOL, Alcantara GMRN, Silva AFS, Melchert WR, Rocha FRP. The role of 5-hydroxymethylfurfural in food and recent advances in analytical methods. Food Chem 2022;395:133539. [PMID: 35779506 DOI: 10.1016/j.foodchem.2022.133539] [Reference Citation Analysis]
4 Chang WC, Chen Y, Chen H, Hsieh C, Liao P. Comparative UHPLC-Q-Orbitrap HRMS-Based Metabolomics Unveils Biochemical Changes of Black Garlic during Aging Process. J Agric Food Chem 2020;68:14049-58. [DOI: 10.1021/acs.jafc.0c04451] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.5] [Reference Citation Analysis]
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6 Song Y, Du B, Ding Z, Yu Y, Wang Y. Baked red pepper (Capsicum annuum L.) powder flavor analysis and evaluation under different exogenous Maillard reaction treatment. LWT 2021;139:110525. [DOI: 10.1016/j.lwt.2020.110525] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
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8 Huang L, Jia S, Wu R, Chen Y, Ding S, Dai C, He R. The structure, antioxidant and antibacterial properties of thiol-modified soy protein isolate induced by allicin. Food Chem 2022;396:133713. [PMID: 35868284 DOI: 10.1016/j.foodchem.2022.133713] [Reference Citation Analysis]
9 Hu J, Bi J, Li X, Wu X, Yu Q, Feng S. Different air velocity drying impacts on browning reaction and antioxidant activity of apple cube and its storage counterparts. Int J of Food Sci Tech 2022;57:4547-54. [DOI: 10.1111/ijfs.15792] [Reference Citation Analysis]
10 Sunanta P, Pankasemsuk T, Jantanasakulwong K, Chaiyaso T, Leksawasdi N, Phimolsiripol Y, Rachtanapun P, Seesuriyachan P, Sommano SR. Does Curing Moisture Content Affect Black Garlic Physiochemical Quality? Horticulturae 2021;7:535. [DOI: 10.3390/horticulturae7120535] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
11 Wang X, Wang Y, Hu G, Hong D, Guo T, Li J, Li Z, Qiu M. Review on factors affecting coffee volatiles: from seed to cup. J Sci Food Agric 2021. [PMID: 34778973 DOI: 10.1002/jsfa.11647] [Reference Citation Analysis]
12 Li F, Zhou L, Cao J, Wang Z, Liao X, Zhang Y. Aggregation induced by the synergy of sodium chloride and high-pressure improves chlorophyll stability. Food Chem 2021;366:130577. [PMID: 34293542 DOI: 10.1016/j.foodchem.2021.130577] [Cited by in Crossref: 5] [Cited by in F6Publishing: 3] [Article Influence: 5.0] [Reference Citation Analysis]
13 Hsieh HJ, Lin JA, Chen KT, Cheng KC, Hsieh CW. Thermal treatment enhances the α-glucosidase inhibitory activity of bitter melon (Momordica charantia) by increasing the free form of phenolic compounds and the contents of Maillard reaction products. J Food Sci 2021;86:3109-21. [PMID: 34146408 DOI: 10.1111/1750-3841.15798] [Reference Citation Analysis]
14 Zhao Y, Ding Y, Wang D, Deng Y, Zhao Y. Effect of high hydrostatic pressure conditions on the composition, morphology, rheology, thermal behavior, color, and stability of black garlic melanoidins. Food Chem 2021;337:127790. [PMID: 32799165 DOI: 10.1016/j.foodchem.2020.127790] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]