Structural diversity and concentration dependence of pyrazine formation: Exogenous amino substrates and reaction parameters during thermal processing of l-alanyl-l-glutamine Amadori compound-Reference-Cited by-同舟云学术

Structural diversity and concentration dependence of pyrazine formation: Exogenous amino substrates and reaction parameters during thermal processing of l-alanyl-l-glutamine Amadori compound

Published:2022-10 Issue: Volume:390 Page:133144
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xia Xue,Zhai Yun,Cui Heping,Zhang Han,Hayat Khizar,Zhang Xiaoming,Ho Chi-Tang

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

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4. Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction;Chiang;Food Research International,2019

5. Controlled formation of flavor compounds by preparation and application of Maillard reaction intermediate (MRI) derived from xylose and phenylalanine;Cui;RSC Advances,2017

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1. Disclosing the Nitrogen Sources via Isotope Labeling Technique and the Formation Mechanism of Pyrazine and Alkylpyrazines during the Heat Treatment of N-(1-Deoxy-d-xylulos-1-yl)-alanine and Exogenous Alanine;Journal of Agricultural and Food Chemistry;2024-08-08

2. Effects of pH, linoleic acid, and reheating on volatile compounds in glucose-lysine model system;Food Bioscience;2024-04

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5. Engineering Escherichia coli for high-yielding 2,5-Dimethylpyrazine synthesis from L-Threonine by reconstructing metabolic pathways and enhancing cofactors regeneration;Biotechnology for Biofuels and Bioproducts;2024-03-18