Formation of phenylacetic acid and benzaldehyde by degradation of phenylalanine in the presence of lipid hydroperoxides: New routes in the amino acid degradation pathways initiated by lipid oxidation products-Reference-Cited by-同舟云学术

Formation of phenylacetic acid and benzaldehyde by degradation of phenylalanine in the presence of lipid hydroperoxides: New routes in the amino acid degradation pathways initiated by lipid oxidation products

Published:2019-06 Issue: Volume:2 Page:100037
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Hidalgo Francisco J.^ORCID,Zamora Rosario^ORCID

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference32 articles.

1. The FEMA GRAS assessment of phenethyl alcohol, aldehyde, acid, and related acetals and esters used as flavor ingredients;Adams;Food and Chemical Toxicology,2005

2. Final report on the safety assessment of benzaldehyde;Andersen;International Journal of Toxicology,2006

3. Development, validation and application of an UFLC-DAD-ESI-MS method for determination of carbonyl compounds in soybean oil during continuous heating;Bastos;Food Chemistry,2017

4. Impact of vacuum frying on quality of potato crisps and frying oil;Belkova;Food Chemistry,2018

5. Transformation of chemical constituents of lychee wine by simultaneous alcoholic and malolactic fermentations;Chen;Food Chemistry,2016

Cited by 62 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. Identification and formation of key aroma-active compounds in red jujube as affected by different processing methods;Journal of Food Composition and Analysis;2024-11

2. Enzymatic hydrolysis and Lactiplantibacillus plantarum 299v fermentation enabled bioconversion of leftover rice into a potential plant-based probiotic beverage;Food Bioscience;2024-10

3. Recent advances on shrimp paste: Key flavor components and biochemical formation pathways, biogenic amine formation, microbial functions, and innovative process strategies;Trends in Food Science & Technology;2024-10

4. Comprehensive lipidomics and flavoromics analysis reveals the formation mechanism of the unique flavor in quail egg yolks during thermal treatment;Food Production, Processing and Nutrition;2024-09-01

5. 2- Acetyl-1-pyrroline originated from Maillard reaction is the key odorant of cooked Lipu taro;International Journal of Gastronomy and Food Science;2024-09