Cytotoxic and anti-inflammatory effects of onion peel extract on lipopolysaccharide stimulated human colon carcinoma cells

Comparison of phenolic acids and flavonoids in black garlic at different thermal processing steps

Study of Maillard reaction products derived from aqueous model systems with different peptide chain lengths

Antioxidant activity of Maillard reaction products derived from aqueous glucose/glycine, diglycine, and triglycine model systems as a function of heating time

Antioxidant Activity of Melanoidins from Different Sugar/Amino Acid Model Systems: Influence of the Enantiomer Type

Enolization and racemization reactions of glucose and fructose on heating with amino-acid enantiomers and the formation of melanoidins as a result of the Maillard reaction

A study of chemical characteristics of soy sauce and mixed soy sauce: chemical characteristics of soy sauce

Effect of reaction pH on enolization and racemization reactions of glucose and fructose on heating with amino acid enantiomers and formation of melanoidins as result of the Maillard reaction

황석어(Collichthys nireatus Jordan et starks) 젓갈의 숙성과정 중 품질변화와 항산화작용에 관한 연구

Comparison of Phenolic Composition, Content, and Antioxidant Activity in Raspberries and Blackberries