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[HTML][HTML] Role of lipids in food flavor generation
Lipids in food are a source of essential fatty acids and also play a crucial role in flavor and
off-flavor development. Lipids contribute to food flavor generation due to their degradation to …
off-flavor development. Lipids contribute to food flavor generation due to their degradation to …
Concept, mechanism, and applications of phenolic antioxidants in foods
In this review, the concept of phenolic antioxidants, mechanisms of action, and applications
have been reviewed. Phenolic compounds (PCs) acts as an antioxidant by reacting with a …
have been reviewed. Phenolic compounds (PCs) acts as an antioxidant by reacting with a …
Analytical methods for lipid oxidation and antioxidant capacity in food systems
Lipid oxidation is the most crucial quality parameter in foods. Many methods were
developed to determine the level of oxidation and antioxidant activity. This review compares …
developed to determine the level of oxidation and antioxidant activity. This review compares …
Understanding oxidants and antioxidants: Classical team with new players
The free radical oxidants such as reactive oxygen species, reactive nitrogen species, and
reactive sulfur species are produced inside cells through various metabolic processes. The …
reactive sulfur species are produced inside cells through various metabolic processes. The …
[HTML][HTML] Avocado seed discoveries: Chemical composition, biological properties, and industrial food applications
The processing industry discards avocado seeds, which increases production and ultimately
pollutes the environment. It would be advantageous to handle these waste by-products both …
pollutes the environment. It would be advantageous to handle these waste by-products both …
Nanoemulsions and their potential applications in food industry
Nanoemulsions have small droplet size and are kinetically stable colloidal systems. They
have enhanced functional properties in comparison to conventional emulsions. The …
have enhanced functional properties in comparison to conventional emulsions. The …
Simultaneous Fenton‐like Ion Delivery and Glutathione Depletion by MnO2‐Based Nanoagent to Enhance Chemodynamic Therapy
Chemodynamic therapy (CDT) utilizes iron‐initiated Fenton chemistry to destroy tumor cells
by converting endogenous H2O2 into the highly toxic hydroxyl radical (. OH). There is a …
by converting endogenous H2O2 into the highly toxic hydroxyl radical (. OH). There is a …
An overview of food lipids toward food lipidomics
Increasing evidence regarding lipids' beneficial effects on human health has changed the
common perception of consumers and dietary officials about the role (s) of food lipids in a …
common perception of consumers and dietary officials about the role (s) of food lipids in a …
The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems
Food products containing lipids, especially unsaturated fatty acids, are prone to oxidation
reactions, which lead to the formation of off-flavor, due to side-reaction products that …
reactions, which lead to the formation of off-flavor, due to side-reaction products that …
Free radicals, natural antioxidants, and their reaction mechanisms
The normal biochemical reactions in our body, increased exposure to the environment, and
higher levels of dietary xenobiotic's result in the generation of reactive oxygen species …
higher levels of dietary xenobiotic's result in the generation of reactive oxygen species …