Formation of Sulfur Aroma Compounds in Reaction Mixtures Containing Cysteine and Three Different Forms of Ribose
Author:
Affiliation:
1. School of Food Biosciences, The University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0200826
Reference31 articles.
1. Mottram, D. S. Meat. InVolatile Compounds in Foods and Beverages; Maarse, H., Ed.; Dekker: New York, 1991; pp 107−177.
2. Flavour formation in meat and meat products: a review
3. Volatile compounds produced in maillard reactions involving cysteine, ribose and phospholipid
Cited by 78 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. Meat-derived broth as a novel culture medium for metabolomic study of bacteria in meat;LWT;2024-06
2. Regulated Formation of Inhibited Color and Enhanced Flavor Derived from Heated 2-Threityl-Thiazolidine-4-Carboxylic Acid with Additional Cysteine Targeting at Different Degradation Stages;Journal of Agricultural and Food Chemistry;2023-09-25
3. Understanding animal-based flavor generation, mechanisms and characterization: Cheddar cheese and bacon flavors;Critical Reviews in Food Science and Nutrition;2023-07-11
4. Quantification and Distribution of Thiols in Fermented Grains of Sauce-Aroma Baijiu Production Process;Foods;2023-07-10
5. Carbon module labeling approach combining with gas chromatography-olfactometry-mass spectrometry technology clarifies the formation mechanism of furan and thiophene derivatives: Ribose and cysteine as a classic case study;LWT;2023-06
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