Peer-Reviewed Research Database

Biscuit — 1,069 papers

Papers mentioning biscuit or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the biscuit research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Centre National de la Recherche Scientifique

Chinese Academy of Sciences

State Key Laboratory of Food Science and Technology

Harvard University

Ministry of Agriculture and Rural Affairs

Inserm

China Agricultural University

1,069 results for "maillard reaction" · Clear filters

2022 Frontiers in Nutrition other

Effects of lotus seedpod oligomeric procyanidins on the inhibition of AGEs formation and sensory quality of tough biscuits

The advanced glycation end products (AGEs) are formed in baked products through the Maillard reaction (MR), which are thought to be a contributing factor to chronic diseases such a... Read full abstract on PubMed →

PMID: 36276842 DOI: fnut.2022.1031550

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.