111 related articles for article (PubMed ID: 19817423)
1. Identification of dihydromaltol (2,3-dihydro-5-hydroxy-6-methyl-4H-pyran-4-one) in Ryazhenka Kefir and comparative sensory impact assessment of related cycloenolones.
Preininger M; Gimelfarb L; Li HC; Dias BE; Fahmy F; White J
J Agric Food Chem; 2009 Nov; 57(21):9902-8. PubMed ID: 19817423
[TBL] [Abstract][Full Text] [Related]
2. Potential of gas chromatography-orthogonal acceleration time-of-flight mass spectrometry (GC-oaTOFMS) in flavor research.
Fay LB; Newton A; Simian H; Robert F; Douce D; Hancock P; Green M; Blank I
J Agric Food Chem; 2003 Apr; 51(9):2708-13. PubMed ID: 12696961
[TBL] [Abstract][Full Text] [Related]
3. DMHF (2,5-dimethyl-4-hydroxy-3(2H)-furanone), a volatile food component with attractive sensory properties, brings physiological functions through inhalation.
Arihara K; Yokoyama I; Ohata M
Adv Food Nutr Res; 2019; 89():239-258. PubMed ID: 31351527
[TBL] [Abstract][Full Text] [Related]
4. [Effects of various radicinin analogs on pulse amplitude and arterial blood pressure].
Cassone MC
Boll Soc Ital Biol Sper; 1983 Jan; 59(1):71-7. PubMed ID: 6849695
[TBL] [Abstract][Full Text] [Related]
5. Experience-dependent neural integration of taste and smell in the human brain.
Small DM; Voss J; Mak YE; Simmons KB; Parrish T; Gitelman D
J Neurophysiol; 2004 Sep; 92(3):1892-903. PubMed ID: 15102894
[TBL] [Abstract][Full Text] [Related]
6. Quantitative determination of sotolon, maltol and free furaneol in wine by solid-phase extraction and gas chromatography-ion-trap mass spectrometry.
Ferreira V; Jarauta I; López R; Cacho J
J Chromatogr A; 2003 Aug; 1010(1):95-103. PubMed ID: 14503819
[TBL] [Abstract][Full Text] [Related]
7. DMHF (2,5-dimethyl-4-hydroxy-3(2H)-furanone), a volatile food component generated by the Maillard reaction, promotes appetite and changes gene expression in the rat brain through inhalation.
Yokoyama I; Nakai Y; Suzuki Y; Ohata M; Komiya Y; Nagasao J; Arihara K
J Food Sci; 2020 Apr; 85(4):1338-1343. PubMed ID: 32232993
[TBL] [Abstract][Full Text] [Related]
8. Profiling the Major Aroma-Active Compounds of Microwave-Dried Jujube Slices through Molecular Sensory Science Approaches.
Yan X; Pan S; Liu X; Tan M; Zheng X; Du W; Wu M; Song Y
Foods; 2023 Aug; 12(16):. PubMed ID: 37628011
[TBL] [Abstract][Full Text] [Related]
9. Investigation of sensory and volatile characteristics of farmed and wild barramundi (Lates calcarifer) using gas chromatography-olfactometry mass spectrometry and descriptive sensory analysis.
Frank D; Poole S; Kirchhoff S; Forde C
J Agric Food Chem; 2009 Nov; 57(21):10302-12. PubMed ID: 19824645
[TBL] [Abstract][Full Text] [Related]
10. 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF); antimicrobial compound with cell cycle arrest in nosocomial pathogens.
Sung WS; Jung HJ; Park K; Kim HS; Lee IS; Lee DG
Life Sci; 2007 Jan; 80(6):586-91. PubMed ID: 17097685
[TBL] [Abstract][Full Text] [Related]
11. Sensory-directed identification of creaminess-enhancing volatiles and semivolatiles in full-fat cream.
Schlutt B; Moran N; Schieberle P; Hofmann T
J Agric Food Chem; 2007 Nov; 55(23):9634-45. PubMed ID: 17935296
[TBL] [Abstract][Full Text] [Related]
12. Enzymatic synthesis of stable, odorless, and powdered furanone glucosides by sucrose phosphorylase.
Kitao S; Matsudo T; Sasaki T; Koga T; Kawamura M
Biosci Biotechnol Biochem; 2000 Jan; 64(1):134-41. PubMed ID: 10705458
[TBL] [Abstract][Full Text] [Related]
13. Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability.
Soares da Costa M; Gonçalves C; Ferreira A; Ibsen C; Guedes de Pinho P; Silva Ferreira AC
J Agric Food Chem; 2004 Dec; 52(26):7911-7. PubMed ID: 15612775
[TBL] [Abstract][Full Text] [Related]
14. Thermally-dried immobilized kefir on casein as starter culture in dried whey cheese production.
Dimitrellou D; Kourkoutas Y; Koutinas AA; Kanellaki M
Food Microbiol; 2009 Dec; 26(8):809-20. PubMed ID: 19835765
[TBL] [Abstract][Full Text] [Related]
15. Comparison of 2,5-dimethyl-4-hydroxy-3(2H)-furanone, a volatile odor compound generated by the Maillard reaction, in cooked meat of various animal species and parts.
Yokoyama I; Ohata M; Komiya Y; Nagasao J; Arihara K
Anim Sci J; 2023; 94(1):e13813. PubMed ID: 36786001
[TBL] [Abstract][Full Text] [Related]
16. Absorption of 3(2H)-furanones by human intestinal epithelial Caco-2 cells.
Stadler NC; Somoza V; Schwab W
J Agric Food Chem; 2009 May; 57(9):3949-54. PubMed ID: 19338346
[TBL] [Abstract][Full Text] [Related]
17. Major advances in testing of dairy products: milk component and dairy product attribute testing.
Barbano DM; Lynch JM
J Dairy Sci; 2006 Apr; 89(4):1189-94. PubMed ID: 16537952
[TBL] [Abstract][Full Text] [Related]
18. Analytical Characterization of the Widely Consumed Commercialized Fermented Beverages from Russia (Kefir and Ryazhenka) and South Africa (Amasi and Mahewu): Potential Functional Properties and Profiles of Volatile Organic Compounds.
Moiseenko KV; Glazunova OA; Savinova OS; Ajibade BO; Ijabadeniyi OA; Fedorova TV
Foods; 2021 Dec; 10(12):. PubMed ID: 34945633
[TBL] [Abstract][Full Text] [Related]
19. Effects of odor generated from the glycine/glucose Maillard reaction on human mood and brainwaves.
Zhou L; Ohata M; Arihara K
Food Funct; 2016 Jun; 7(6):2574-81. PubMed ID: 27087046
[TBL] [Abstract][Full Text] [Related]
20. Synthesis of 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one from maltol and its taste identification.
Chen Z; Xi G; Fu Y; Wang Q; Cai L; Zhao Z; Liu Q; Bai B; Ma Y
Food Chem; 2021 Nov; 361():130052. PubMed ID: 34023685
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]