N,N-dimethylpiperidinium (mepiquat): Part 1. Formation in model systems and relevance to roasted food products-Reference-Cited by-同舟云学术

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N,N-dimethylpiperidinium (mepiquat): Part 1. Formation in model systems and relevance to roasted food products

Published:2014-02 Issue:2 Volume:31 Page:226-233
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Hammel Yves-Alexis,Dubois Mathieu,Delatour Thierry,Stadler Richard H.

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/19440049.2013.871584

Reference37 articles.

1. Betaines and free amino acids in salt stressed vitroplants and winter resting buds of Populus trichocarpa X deltoides

2. Trigonelline and sucrose diversity in wild Coffea species

3. Trigonelline concentrations in salt stressed leaves of cultivated Glycine max

4. Effects of Genotype and Environment on the Contents of Betaine, Choline, and Trigonelline in Cereal Grains

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2. Amino acids as methyl donors for the formation of N,N-dimethylpiperidinium (mepiquat) in model systems and cooked mushrooms;Food Chemistry;2023-11

3. Risk of de‐novo formation of chlormequat and mepiquat in industrial cocoa products assessed by ion chromatography coupled with high‐resolution mass spectrometry;International Journal of Food Science & Technology;2023-04-14

4. Two decades of research in dietary acrylamide: What do we know today;Critical Reviews in Food Science and Nutrition;2022-07-19

5. Effects of thermal processing on N,N-dimethylpiperidinium (mepiquat) formation in meat and vegetable products;Food Research International;2021-12

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