Characterization of Natural “Cooling” Compounds Formed from Glucose and l-Proline in Dark Malt by Application of Taste Dilution Analysis
Author:
Affiliation:
1. Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, D-85748 Garching, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0012594
Reference15 articles.
1. Tressl, R.; Helak, B.; Martin, N.; Kersten, E. InThermal Generation of Aromas; Parliment, Th., Thomas, A. F., Eds.; ACS Symposium Series 409; American Chemical Society: Washington, DC, 1989; pp 156−171.
Cited by 50 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. Taste and trigeminal perception; from detection to integration;Flavor;2023
2. Discovery and Identification of Tastants and Taste-Modulating N-Acyl Amino Acid Derivatives in Traditional Korean Fermented Dish Kimchi Using a Sensomics Approach;Journal of Agricultural and Food Chemistry;2022-06-08
3. Identification of Non-Volatile Compounds Generated during Storage That Impact Flavor Stability of Ready-to-Drink Coffee;Molecules;2022-03-25
4. Food-Grade Synthesis of Maillard-Type Taste Enhancers Using Natural Deep Eutectic Solvents (NADES);Molecules;2018-01-28
5. Identification of Aging-Associated Food Quality Changes in Citrus Products Using Untargeted Chemical Profiling;Journal of Agricultural and Food Chemistry;2018-01-10
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