This article has been accepted for publication and undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Please cite this article as doi: 10.1111/IJFS.14674 This article is protected by copyright. All rights reserved DR. WORAWAN PANPIPAT (Orcid ID : 0000-0002-9170-9765) DR. MANAT CHAIJAN (Orcid ID : 0000-0003-3839-8942) Article type : Original Manuscript Improved radical scavenging activity and stabilised colour of nipa palm syrup after ultrasound-assisted glycation with glycine Revision 2 Pornpimon Tamprasit, Worawan Panpipat* and Manat Chaijan Food Technology and Innovation Centre of Excellence, Department of Agro-Industry, School of Agricultural Technology, Walailak University, Thasala, Thailand 80161 Running title: Nipa syrup-glycine glycation via ultrasound To be submitted to International Journal of Food Science and Technology Accepted Article The peer review history for this article is available at https://publons.com/publon/10.1111/ijfs.14674