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Effect of Hot-Air Drying Temperature on Drying Characteristics and the Mechanism of Color Deterioration Induced by Α-Dicarbonyl Compounds, 5-Hydroxymethylfurfural and Carotenoids of Rape Bee Pollen

https://doi.org/10.2139/ssrn.4169868
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Bound and free water distribution in wood during water uptake and drying as measured by 1D magnetic resonance imaging
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Effect of different drying methods on antioxidant characteristics of bee-pollen
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High-humidity hot air impingement blanching alters texture, cell-wall polysaccharides, water status and distribution of seedless grape
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Acrylamide content in starch based commercial foods by using high performance liquid chromatography and its association with browning index
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Influence of drying-related operations on microbiological, structural and physicochemical aspects for processing of bee-pollen
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Method development by GC–ECD and HS-SPME–GC–MS for beer volatile analysis
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Non-enzymatic browning reaction of glucosamine at mild conditions: Relationship between colour formation, radical scavenging activity and α-dicarbonyl compounds production
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Effect of hydroxytyrosol and olive leaf extract on 1,2-dicarbonyl compounds, hydroxymethylfurfural and advanced glycation endproducts in a biscuit model
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Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.)
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Role of Reactive Carbonyl Species in non-enzymatic browning of apple juice during storage
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Mechanisms non-enzymatic browning in orange juice during storage
inferredcites →https://doi.org/10.1016/j.foodchem.2020.128525openalex-extracted
Analysis of α-dicarbonyl compounds in coffee (Coffea arabica) prepared under various roasting and brewing methods
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Identification and quantification of α-dicarbonyl compounds produced in different sugar-amino acid Maillard reaction model systems
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Effects of cooking techniques on vegetable pigments: A meta-analytic approach to carotenoid and anthocyanin levels
inferredcites →https://doi.org/10.1016/j.jcs.2014.10.009openalex-extracted
Identification of carotenoids in foxtail millet (Setaria italica) and the effects of cooking methods on carotenoid content
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Effects of different drying temperatures on the content of phenolic compounds and carotenoids in quinoa seeds ( Chenopodium quinoa ) from Finland
inferredcites →https://doi.org/10.1016/j.jfca.2018.07.009openalex-extracted
Nutrients, phytochemicals and botanical origin of commercial bee pollen from different geographical areas
inferredcites →https://doi.org/10.1016/j.jfca.2021.104141openalex-extracted
Composition and distribution of α-dicarbonyl compounds in propolis from different plant origins and extraction processing
inferredcites →https://doi.org/10.1016/j.jfca.2022.104409openalex-extracted
Risk assessment of acrylamide and 5-hydroxymethyl-2-furfural (5-HMF) exposure from bread consumption: Turkey
inferredcites →https://doi.org/10.1016/j.lwt.2019.108273openalex-extracted
HMF formation, diastase activity and proline content changes in bee pollen dried by different drying methods
inferredcites →https://doi.org/10.1016/j.lwt.2019.108830openalex-extracted
Effect of different drying methods on total bioactive compounds, phenolic profile, in vitro bioaccessibility of phenolic and HMF formation of persimmon
inferredcites →https://doi.org/10.1016/j.lwt.2021.112894openalex-extracted
Impact of different pretreatments on drying kinetics and quality of button mushroom slices dried by hot-air or electrohydrodynamic drying
inferredcites →https://doi.org/10.1016/j.postharvbio.2014.11.006openalex-extracted
Intermittent warming improves postharvest quality of bell peppers and reduces chilling injury
inferredcites →https://doi.org/10.1016/j.tifs.2017.10.021openalex-extracted
Pollen and bee bread as new health-oriented products: A review
inferredcites →https://doi.org/10.1016/j.tifs.2020.02.001openalex-extracted
Composition and functionality of bee pollen: A review
inferredcites →https://doi.org/10.1016/j.tifs.2021.07.028openalex-extracted
The undercover colorless carotenoids phytoene and phytofluene: Importance in agro-food and health in the Green Deal era and possibilities for innovation
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Formation of α-Dicarbonyls from Dairy Related Carbohydrates with and without Nα-Acetyl- l -Lysine during Incubation at 40 and 50 °C
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Comparison of Differences of α-Dicarbonyl Compounds between Naturally Matured and Artificially Heated Acacia Honey: Their Application to Determine Honey Quality
inferredcites →https://doi.org/10.1021/acs.jafc.9b06098openalex-extracted
Genuine Carotenoid Profiles in Sweet Orange [ Citrus sinensis (L.) Osbeck cv. Navel] Peel and Pulp at Different Maturity Stages
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Phosphate-Catalyzed Degradation of d -Glucosone in Aqueous Solution Is Accompanied by C1–C2 Transposition
inferredcites →https://doi.org/10.1021/jf903341topenalex-extracted
Profiling of α-Dicarbonyl Content of Commercial Honeys from Different Botanical Origins: Identification of 3,4-Dideoxyglucoson-3-ene (3,4-DGE) and Related Compounds
inferredcites →https://doi.org/10.1073/pnas.0911223107openalex-extracted
Foldable structures and the natural design of pollen grains
inferredcites →https://doi.org/10.1080/07373937.2014.902381openalex-extracted
Bioactive Compounds During Drying of Chili Peppers
inferredcites →https://doi.org/10.1080/07373937.2019.1616752openalex-extracted
Effect of drying air temperature on drying kinetics, color, carotenoid content, antioxidant capacity and oxidation of fat for lotus pollen
inferredcites →https://doi.org/10.1086/378825openalex-extracted
Inheritance and Biochemistry of Pollen Pigmentation in California Poppy (Eschscholzia californicaCham.)
inferredcites →https://doi.org/10.1111/j.1750-3841.2011.02352.xopenalex-extracted
Survey of 1,2‐Dicarbonyl Compounds in Commercial Honey of Different Floral Origin
inferredcites →https://doi.org/10.1590/fst.02818openalex-extracted
Effect of hot air drying on quality characteristics and physicochemical properties of bee pollen
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