HETEROCYCLIC COMPOUNDS IN BROWNING AND BROWNING/NITRITE MODEL SYSTEMS: OCCURRENCE, FORMATION MECHANISMS, FLAVOR CHARACTERISTICS AND MUTAGENIC ACTIVITY-Reference-Cited by-同舟云学术

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HETEROCYCLIC COMPOUNDS IN BROWNING AND BROWNING/NITRITE MODEL SYSTEMS: OCCURRENCE, FORMATION MECHANISMS, FLAVOR CHARACTERISTICS AND MUTAGENIC ACTIVITY

Published:1983 Issue: Volume: Page:229-278
ISSN:
Container-title:Instrumental Analysis of Food
language:
Short-container-title:

Author:

Shibamoto Takayuki

Publisher

Elsevier

Reference137 articles.

1. Chemical Studies on Amino-Carbonyl Reaction

2. Formation of N-Substituted Pyrrole-2-Aldehydes in the Browning Reaction Between D-Xylose and Amino Compounds

3. Chemical Studies on the Reaction Products of Glucose and Ammonia Part X

4. Chemical Studies on the Reaction Products of Methylpentose and Ammonia

Cited by 31 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. Investigation of metabolite differences in green coffee beans fermented with various microbes;LWT;2022-12

2. The effect of roasting on capsaicinoids, volatile compounds, and fatty acids in Capsicum annuum L. (red pepper) seeds;Food Science and Biotechnology;2022-01-10

3. Roasting and Cryogenic Grinding Enhance the Antioxidant Property of Sword Beans (Canavalia gladiata);Journal of Microbiology and Biotechnology;2020-11-28

4. The Harvest and Post-Harvest Management Practices’ Impact on Coffee Quality;Coffee - Production and Research;2020-06-10

5. Contribution of aroma compounds to the antioxidant properties of roasted white yam (Dioscorea rotundata);BMC Chemistry;2019-12

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