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Effects of the Preheating Treatments of Raw Ginseng in the Model System on the Synthesis of the Maillard Type-Browning Reaction Products of Red Ginseng

机译：原林参在红人参型褐变反应产物合成模型体系中的效果

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1. Progress of the Maillard reaction and antioxidant action of Maillard reaction products in preheated model systems during storage. [J] . Mastrocola D, Munari M Journal of Agricultural and Food Chemistry . 2000,第8期

机译：在储存过程中，预热模型系统中美拉德反应产物和美拉德反应产物的抗氧化作用的进展。
2. Arginyl-fructosyl-glucose, a Major Maillard Reaction Product of Red Ginseng, Attenuates Cisplatin-Induced Acute Kidney Injury by Regulating Nuclear Factor kappa B and Phosphatidylinositol 3-Kinase/Protein Kinase B Signaling Pathways [J] . Li Rong-yan, Zhang Wei-zhe, Yan Xiao-tong, Journal of Agricultural and Food Chemistry . 2019,第20期

机译：Aginyl-Fruckyl-葡萄糖是红人参的主要美洲罗德反应产物，通过调节核因子Kappa B和磷脂酰肌醇3-激酶/蛋白激酶B信号通路来衰减顺铂诱导的急性肾损伤
3. Studies on structures and activities of initial Maillard reaction products by electrospray ionisation mass spectrometry combined with liquid chromatography in processing of red ginseng [J] . Qin-Qin Du, Shu-Ying Liu, Rui-Feng Xu, Food Chemistry . 2012,第2期

机译：电喷雾电离质谱结合液相色谱法研究红参中美拉德反应初产物的结构和活性
4. Antioxidant Activity and Chemical Properties of Crude and Fractionated Maillard Reaction Products Derived from Four Sugar-Amino Acid Maillard Reaction Model Systems [C] . XIU-MIN CHEN, DAVID D. KITTS International Symposium on the Maillard Reaction . 2008

机译：衍生自四种糖 - 氨基酸美丽反应模型系统的原油和分馏美丽反应产物的抗氧化活性和化学性质
5. Part I. Radical Cyclizations Mediated by Transition Metal Hydrides: Part II. Study toward the Total Synthesis of Pluraflavin A: Part III. Cytoprotective Polyacetylenes Inspired by the Ginseng-Derived Natural Product, Panaxytriol. [D] . Hartung, John, Jr. 2012

机译：第一部分：过渡金属氢化物介导的自由基环化：第二部分。合成全黄素A的研究：第三部分。受人参衍生的天然产物人参三醇启发的细胞保护性聚乙炔。
6. Inhibitory effect of red ginseng acidic polysaccharide from Korean red ginseng on phagocytic activity and intracellular replication of Brucella abortus in RAW 264.7 cells [O] . Alisha Wehdnesday Bernardo Reyes, Hannah Leah Tadeja Simborio, Huynh Tan Hop, 2016

机译：红参红参酸性多糖对RAW 264.7细胞吞噬布鲁氏菌的吞噬活性和细胞内复制的抑制作用
7. Comparison Study of White Ginseng, Red Ginseng, and fermented Red Ginseng on the Protective Effect of LPS-induced Inflammation in RAW 264.7 Cells [O] . Mee-Sun Hyun, Jung-Mu Hur, Yong-Seo Shin, 2009

机译：白人参，红人参和发酵红参对比较研究对原料264.7细胞LPS诱导炎症的保护作用
8. Temperature Influence on Acetyllysine Interaction with Glucose in Model Systemsdue to Maillard Reaction [R] . Narayan, K. A., Cross, M. E. 1992

机译：温度对美拉德反应模型系统中乙酰赖氨酸与葡萄糖相互作用的影响

Effects of the Preheating Treatments of Raw Ginseng in the Model System on the Synthesis of the Maillard Type-Browning Reaction Products of Red Ginseng

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