Keywords: Maillard reaction intermediate; Storage stability; Controlled formation of flavor; d-xylose (PubChem CID: 135191); l-phenylalanine (PubChem CID: 6140); Ethanol (PubChem CID: 702); 1,2-dichlorobenzene (PubChem CID: 7239); Formic acid (PubChem CID: 284); Ac
مقالات ISI (ترجمه نشده)
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Keywords: Radiation; Mangiferin; Antioxidants; Histology; Hormesis; Hydrogen peroxide (PubChem CID: 784); Mangiferin (PubChem CID: 5281647); Transcinnamic acid (PubChem CID: 444539); Polygalacturonic acid (PubChem CID: 445929); Gallic acid (PubChem CID: 370); Ascor
Keywords: 3SH; 3-sulfanylhexan-1-ol; 4MSP; 4-methyl-4-sulfanylpentan-2-one; 2FMT; furan-2-ylmethanethiol; AA; ascorbic acid; Ep,a; anodic peak potential; Ep,c; cathodic peak potential; Ip,a; anodic peak current; Ip,c; cathodic peak current; SO2; sulfur dioxide; Oxi
Sodium sulfite pH-buffering effect for improved xylose-phenylalanine conversion to N-(1-deoxy-d-xylulos-1-yl)-phenylalanine during an aqueous Maillard reaction
Keywords: Maillard reaction intermediate; Sodium sulfite pH-buffering effect; Conversion; d-Xylose (PubChem CID: 135191); l-Phenylalanine (PubChem CID: 6140); Sodium sulfite (PubChem CID: 24437); Sodium bisulfite (PubChem CID: 23665763); Sodium sulfate (PubChem CID
Study of the biochemical formation pathway of aroma compound 1-phenylethanol in tea (Camellia sinensis (L.) O. Kuntze) flowers and other plants
Keywords: AP; acetophenone; CsPES; Camellia sinensis 1-phenylethanol synthase; MDR; medium chain dehydrogenase; 1PE; 1-phenylethanol; l-Phe; l-phenylalanine; PAL; l-Phe ammonia lyase; RhAAT; rose alcohol acetyltransferase; SDR; short chain dehydrogenase; Acetopheno
Differential responses of four biosynthetic pathways of aroma compounds in postharvest strawberry (Fragaria à ananassa Duch.) under interaction of light and temperature
Keywords: Benzaldehyde (PubChem CID: 240); Benzyl alcohol (PubChem CID: 244); trans-Cinnamic acid (PubChem CID: 444539); Linalool (PubChem CID: 6549); Methyl hexanoate (PubChem CID: 7824); trans-Nerolidol (PubChem CID: 5284507); l-Phenylalanine (PubChem CID: 6140);
Amadori products formation in emulsified systems
Keywords: APs; Amadori products; MR; Maillard reaction; O/W; oil-in-water emulsion; HRMS; high resolution mass spectrometry; Leu; leucine; Phe; phenylalanine; Fru-Leu; N-(1-deoxy-d-fructos-1-yl)-l-leucine; Fru-Phe; N-(1-deoxy-d-fructos-1-yl)-l-phenylalanine.; l-Leu
Natural sweet wine production by repeated use of yeast cells immobilized on Penicillium chrysogenum
Keywords: Sweet wine; Immobilized yeast; Biocapsules; Amino acids; Volatile compounds; Glucose (PubChem CID: 79025); Fructose (PubChem CID: 5984); Acetaldehyde (PubChem CID: 177); Glycerol (PubChem CID: 753); Propanol (PubChem CID: 1031); Isobutanol (PubChem CID: 6