Formation and distribution of 2,4-dihydroxy-2,5-dimethyl-3(2H)-thiophenone, a pigment, an aroma and a biologically active compound formed by the Maillard reaction, in foods and beverages-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Formation and distribution of 2,4-dihydroxy-2,5-dimethyl-3(2H)-thiophenone, a pigment, an aroma and a biologically active compound formed by the Maillard reaction, in foods and beverages

Published:2013 Issue:7 Volume:4 Page:1076
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Furusawa Rina,Goto Chiaki,Satoh Miki,Nomi Yuri,Murata Masatsune

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2013/FO/C3FO30367E

Reference20 articles.

1. Studies on Browning Mechanisms of Soybean Products. Part I

2. Studies on Browning Reactions between Sugars and Amino Compounds

3. Studies on Browning Compounds in Shoyu (Soy-sauce)

4. Characteristics of Shoyu Color and Separation of Color Components

Cited by 11 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. Comparison and application of the extraction method for the determination of enzymatic profiles in matured soybean koji;Food Bioscience;2022-10

2. Fungi in Food Bioprocessing;Fungal Biology;2021

3. Food Flavor Substances;Essentials of Food Chemistry;2021

4. Browning and pigmentation in food through the Maillard reaction;Glycoconjugate Journal;2020-09-10

5. Food Chemistry Study on Enzymatic Browning and the Maillard Reaction;Nippon Shokuhin Kagaku Kogaku Kaishi;2020-01-15

同舟云学术

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