Keywords: 2-استیل 1-پیرولین; 2-Acetyl-1-pyrroline (PubChem CID: 522834); Zinc chloride (PubChem CID: 5727); Octacosane (PubChem CID: 12408); Spray-chilling; 2-Acetyl-1-pyrroline; Complexation; Microencapsulation; Hydrophobic materials; Flavoring;
مقالات ISI 2-استیل 1-پیرولین (ترجمه نشده)
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Keywords: 2-استیل 1-پیرولین; Fragrant rice; Growth; Proline; 2-Acetyl-1-pyrroline; Silicon; Yield;
Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour
Keywords: 2-استیل 1-پیرولین; 2-Acetyl-1-pyrroline; 2-AP; Flavour; Rice; Pandan; Popcorn; Maillard reaction; Biosynthesis; Analysis;
Keywords: 2-استیل 1-پیرولین; 2-Acetyl-1-pyrroline; Partial least squares (PLS); Aromatic rice; Multivariate calibration; Self-organizing map (SOM)
Keywords: 2-استیل 1-پیرولین; RuBisCO; ribulose-1,5-bisphosphate carboxylase/oxygenase; KDML105; Khao Dawk Mali 105; 2AP; 2-acetyl-1-pyrroline; GC; gas chromatography; LC; liquid chromatography; MS; mass spectrometry; APX; ascorbate peroxidase; PRX; peroxiredoxin; GST; glutathione S-t
Variation in the aromatic nature of Nam-Hom coconut depends on the presence and contents of 2-acetyl-1-pyrroline
Keywords: 2-استیل 1-پیرولین; Coconut; Aroma; 2-Acetyl-1-pyrroline; SPME; GC-MS;
Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology
Keywords: 2-استیل 1-پیرولین; 2-ACPY; 2-acetyl-1-pyrroline; CAR; carboxen; CCD; central composite design; D; desirability function; DVB; divinylbenzene; DOE; design of experiments; FD; flavour dilution factor; GC/QTOF; gas chromatography/quadrupole-time of flight; HPMC; hydroxyl propy
Haplotype variation of Badh2 gene, unearthing of a new fragrance allele and marker development for non-basmati fragrant rice 'Velchi' (Oryza sativa L.)
Keywords: 2-استیل 1-پیرولین; BADH2; betaine aldehyde dehydrogenase 2; UTR; Untranslated region; 2AP; 2-Acetyl-1-pyrroline; GABald; gamma aminobutyraldehyde; MG; Methylglyoxal; GABA; gamma aminobutyric acid.; P5CS; Î 1-pyrroline-5-carboxylate synthase; Basmati and non-basmati fragran
De novo transcriptome assembly and identification of the gene conferring a “pandan-like” aroma in coconut (Cocos nucifera L.)
Keywords: 2-استیل 1-پیرولین; 2AP; 2-acetyl-1-pyrroline; BADH; betaine aldehyde dyhydrogenase; AMADH; amino aldehyde dehydrogenase; GO; gene ontology; CDS; coding sequence; TPM; transcripts per million; Coconut; 2-acetyl-1-pyrroline; Aroma; BADH; AMADH; RNA-seq;
The genetic and molecular origin of natural variation for the fragrance trait in an elite Malaysian aromatic rice through quantitative trait loci mapping using SSR and gene-based markers
Keywords: 2-استیل 1-پیرولین; QTLs; quantitative trait loci; MAS; marker assisted selection; 2AP; 2-acetyl-1-pyrroline; LOD; logarithm of odds; DNA; deoxyribonucleic acid; CTAB; cetyltrimethylammonium bromide; PCR; polymerase chain reaction; dNTPs; deoxyribonucleotide triphosphate; RM
Characterisation of the key odorants in a squid broth (Illex argentinus)
Keywords: 2-استیل 1-پیرولین; Squid aroma; GC-O; GC-MS; SPE; 2-Acetyl-1-pyrroline;
A proteomic study of rice cultivar TNG67 and its high aroma mutant SA0420
Keywords: 2-استیل 1-پیرولین; 2-Acetyl-1-pyrroline; 2-D Gel Electrophoresis; Differential display; Glyceraldehyde-3-phosphate dehydrogenase; Oryza sativa L.; Aroma rice;
Optimization of HS-SPME conditions for quantification of 2-acetyl-1-pyrroline and study of other volatiles in Pandanus amaryllifolius Roxb.
Keywords: 2-استیل 1-پیرولین; Solid phase microextraction; Pandanus amaryllifolius; 2-Acetyl-1-pyrroline; Aroma volatiles
Effect of salinity on yield and 2-acetyl-1-pyrroline content in the grains of three fragrant rice cultivars (Oryza sativa L.) in Camargue (France)
Keywords: 2-استیل 1-پیرولین; Oryza sativa; Fragrant rice; Aromatic quality; 2-Acetyl-1-pyrroline; Yield components; Salinity
Quantification of 2-acetyl-1-pyrroline in rice by stable isotope dilution assay through headspace solid-phase microextraction coupled to gas chromatography–tandem mass spectrometry
Keywords: 2-استیل 1-پیرولین; 2-Acetyl-1-pyrroline; Convenient synthesis; SIDA; HS-SPME; GC–MS–MS; Rice
Fragrance in rice (Oryza sativa) is associated with reduced yield under salt treatment
Keywords: 2-استیل 1-پیرولین; 2-Acetyl-1-pyrroline; Abiotic stress; Betaine aldehyde dehydrogenase; Gamma-amino butyric acid; Promoter motifs; Seed yield; Gene expression
Effect of rice flour coating on 2-acetyl-1-pyrroline and n-hexanal in brown rice cv. Jao Hom Supanburi during storage
Keywords: 2-استیل 1-پیرولین; 2-Acetyl-1-pyrroline; n-Hexanal; Surface coating; Packaging; SPME-GC–MS; Brown rice; Edible coating
The effect of salt on betaine aldehyde dehydrogenase transcript levels and 2-acetyl-1-pyrroline concentration in fragrant and non-fragrant rice (Oryza sativa)
Keywords: 2-استیل 1-پیرولین; 2-Acetyl-1-pyrroline; Betaine aldehyde dehydrogenase; Oryza sativa; Quantitative real-time PCR; Salt
Formation of pyrazines and 2-acetyl-1-pyrroline by Bacillus cereus
Keywords: 2-استیل 1-پیرولین; Bacillus cereus; Bioflavour; Alkylpyrazines; 2-acetyl-1-pyrroline; Maillard flavour
The fgr gene responsible for rice fragrance was restricted within 69 kb
Keywords: 2-استیل 1-پیرولین; Rice; 2-Acetyl-1-pyrroline; The fgr gene; Fragrance; Fine-mapping