The Strecker Degradation of Amino Acids: Newer Avenues for Flavor Formation
Author:
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/87559120802306058
Reference56 articles.
1. Notiz über eine eigenthümliche Oxydation durch Alloxan
2. The Strecker Degradation of α-Amino Acids.
3. Müller, E. 1954.Methoden der Organischen Chemie (Houben-Weyl), Vol. VII/I, 324–326. Stuttgart, Germany: Georg Thieme Verlag.
4. The Strecker Degradation and Its Contribution to Food Flavor
5. Recent Advances in the Chemistry of Strecker Degradation and Amadori Rearrangement: Implications to Aroma and Color Formation
Cited by 120 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Mechanochemistry of Strecker degradation: Interaction of glyoxal with amino acids;Food Chemistry;2024-05
2. A review on aroma-active compounds derived from branched-chain amino acid in fermented meat products: Flavor contribution, formation pathways, and enhancement strategies;Trends in Food Science & Technology;2024-02
3. Thermal pyrolysis of two synthesized Amadori derivatives prepared by protecting the active groups;Journal of Analytical and Applied Pyrolysis;2024-01
4. Non-destructive egg breed separation using advanced VOC analytical techniques HSSE-GC-MS, PTR-TOF-MS, and SIFT-MS: Assessment of performance and systems’ complementarity;Food Research International;2024-01
5. Separation techniques for manufacturing fruit spirits: From traditional distillation to advanced pervaporation process;Comprehensive Reviews in Food Science and Food Safety;2023-12-31
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3