Author/Creator: Hong, Pui Khoon - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Hong, Pui Khoon

1. Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity. (15th April 2016)

Authors:: Hong, Pui Khoon; Ndagijimana, Maurice; Betti, Mirko
Journal:: Food chemistry
Issue:: Volume 197:Part B(2016)
Page Start:: 1143
Record Type:: Journal Article
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2. Non-enzymatic browning reaction of glucosamine at mild conditions: Relationship between colour formation, radical scavenging activity and α-dicarbonyl compounds production. (1st December 2016)

Authors:: Hong, Pui Khoon; Betti, Mirko
Journal:: Food chemistry
Issue:: Volume 212(2016)
Page Start:: 234
Record Type:: Journal Article
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3. Non-enzymatic browning reaction of glucosamine at mild conditions: Relationship between colour formation, radical scavenging activity and α-dicarbonyl compounds production. (1st December 2016)

Authors:: Hong, Pui Khoon; Betti, Mirko
Journal:: Food chemistry
Issue:: Volume 212(2016)
Page Start:: 234
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗