Formation of 3-hydroxypyridines by lipid oxidation products in the presence of ammonia and ammonia-producing compounds-Reference-Cited by-同舟云学术

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Formation of 3-hydroxypyridines by lipid oxidation products in the presence of ammonia and ammonia-producing compounds

Published:2020-10 Issue: Volume:328 Page:127100
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Hidalgo Francisco J.^ORCID,Lavado-Tena Cristina M.,Zamora Rosario^ORCID

Funder

Ministerio de Ciencia, Innovación y Universidades

Agencia Estatal de Investigación

Fondo Europeo de Desarrollo Regional

European Union

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. Differentiation of volatile profiles and odor activity values of Turkish coffee and French press coffee;Amanpour;Journal of Food Processing and Preservation,2016

2. Interaction of lipid in the Maillard reaction between cysteine and ribose: The effect of a triglyceride and three phospholipids on the volatile products;Farmer;Journal of the Science of Food and Agriculture,1990

3. Fluorescent pyrrole products from carbonyl-amine reactions;Hidalgo;Journal of Biological Chemistry,1993

4. Characterization of carbonyl-phenol adducts produced by food phenolic trapping of 4-hydroxy-2-hexenal and 4-hydroxy-2-nonenal;Hidalgo;Journal of Agricultural and Food Chemistry,2019

5. Phenolic trapping of lipid oxidation products 4-oxo-2-alkenals;Hidalgo;Food Chemistry,2018

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3. Insights into flavor and key influencing factors of Maillard reaction products: A recent update;Frontiers in Nutrition;2022-09-12

4. Formation of naphthoquinones and anthraquinones by carbonyl-hydroquinone/benzoquinone reactions: A potential route for the origin of 9,10-anthraquinone in tea;Food Chemistry;2021-08

5. Identification of acrolein as the reactive carbonyl responsible for the formation of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx);Food Chemistry;2021-05

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