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Determination of two major advanced glycation end products in baked food using HPLC-MS/MS based on COFs material magnetic solid phase extraction.

• Authors : YU Jingjing; SHI Lili; LIU Yuxin

Subjects: SOLID phase extraction; LIQUID chromatography-mass spectrometry; MAGNETIC materials

• Source: Journal of Light Industry; Dec2023, Vol. 38 Issue 6, p52-61, 10p

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不同品种小麦粉品质特性及应用.

• Authors : 何小东; 苏丽; 袁倩倩

Subjects: FLOUR; BAKED products; RHEOLOGYCHINA

• Source: Food Research & Development; 2023, Vol. 44 Issue 14, p99-104, 6p

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不同发酵处理对玉米粉加工特性及淀粉粒结构的影响.

• Authors : 马 蕾; 梁建芬

Subjects: RICE flour; FLOUR; CORNSTARCH

• Source: Transactions of the Chinese Society of Agricultural Engineering; 2022, Vol. 38 Issue 14, p303-311, 9p

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花生蛋白稳定乳液研究进展及应用现状.

• Authors : 李滢溪; 张丽芬; 赖少娟

Subjects: OIL-water interfaces; OILSEED plants; NUTRITIONAL valueCHINA

• Source: Food Research & Development; 2022, Vol. 43 Issue 11, p198-204, 7p

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蓝莓渣软欧面包的配方优化.

• Authors : 高鲲; 田晓玲; 贾金辉

Subjects: DIETARY fats; BAKED products; BREAD quality

• Source: Food Research & Development; 2021, Vol. 42 Issue 21, p89-95, 7p

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美洲鳗调味烤制技术的研究.

• Authors : 吴光斌; 陈素艳; 张其标

Subjects: AMERICAN eel; MONOSODIUM glutamate; BAKED products

• Source: Food Research & Development; jul2020, Vol. 41 Issue 14, p151-157, 7p

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高效液相色谱-四极杆/静电场轨道阱高分辨 质谱法测定焙烤食品中10种添加剂.

• Authors : 刘益锋; 李蓉; 刘恭源

Subjects: IONS spectra; MASS spectrometry; BAKED products

• Source: Food Research & Development; oct2019, Vol. 40 Issue 19, p181-186, 6p

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Effects of addition of mushroom dietary fiber on the physical properties of bakery and extruded products.

• Authors : Cheung, Wing Kwun.; Chinese University of Hong Kong Graduate School. Division of Life Sciences.

Subjects: Fiber in human nutrition; Pleurotus; Baked products

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Optimization of Recipe of Hericium erinaceus Chiffon Cake by Response Surface Methodology

• Authors : Kangling YAN; Limei YU; Weidong BAI

Subjects: hericium erinaceus cake; formula optimization; response surface

• Source: Shipin gongye ke-ji, Vol 44, Iss 21, Pp 234-242 (2023)

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Research Progress of Preparation and Application of Probiotic Microencapsulation in Food

• Authors : Xiangxin GAO; Yongfu CHEN; Wusigale

Subjects: probiotics; microencapsulation; food

• Source: Shipin gongye ke-ji, Vol 44, Iss 3, Pp 19-28 (2023)

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