-
2
-
-
0000668331
-
Identification of 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) and 5-methyl-4-hydroxy-3(2H)-furanone in fresh and processed tomato
-
Buttery, R. G.; Takeoka, G. R.; Krammer, G.e.; Ling, L. C. Identification of 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) and 5-methyl-4-hydroxy-3(2H)-furanone in fresh and processed tomato. Lebensm.-Wiss. Technol. 1994, 27, 592-594.
-
(1994)
Lebensm.-Wiss. Technol.
, vol.27
, pp. 592-594
-
-
Buttery, R.G.1
Takeoka, G.R.2
Krammer, G.E.3
Ling, L.C.4
-
3
-
-
2542529912
-
Reactivity on photooxidation of selected five-membered heterocyclic flavor compounds
-
in press
-
Chen, C-.W.; Ho, C-.T. Reactivity on photooxidation of selected five-membered heterocyclic flavor compounds. J. Agric. Food Chem. 1996, in press.
-
(1996)
J. Agric. Food Chem.
-
-
Chen, C.-W.1
Ho, C.-T.2
-
5
-
-
0000649299
-
Volatile antioxidants formed from an L-cysteine/D-glucose Maillard model system
-
Eiserich, J. P.; Macku, C.; Shibamoto, T. Volatile antioxidants formed from an L-cysteine/D-glucose Maillard model system. J. Agric. Food Chem. 1992, 40, 1982-1988.
-
(1992)
J. Agric. Food Chem.
, vol.40
, pp. 1982-1988
-
-
Eiserich, J.P.1
Macku, C.2
Shibamoto, T.3
-
6
-
-
0003118126
-
Thermal degradation of carbonhydrates
-
Fagerson, I. S. Thermal degradation of carbonhydrates. J. Agric. Food Chem. 1969, 17, 747-750.
-
(1969)
J. Agric. Food Chem.
, vol.17
, pp. 747-750
-
-
Fagerson, I.S.1
-
7
-
-
0001162334
-
Quenching of singlet oxygen
-
Wasserman, H. H., Murray, R. W., Eds.; Academic Press: New York
-
Foote, C. S. Quenching of singlet oxygen. In Singlet Oxygen; Wasserman, H. H., Murray, R. W., Eds.; Academic Press: New York, 1979; pp 139-171.
-
(1979)
Singlet Oxygen
, pp. 139-171
-
-
Foote, C.S.1
-
8
-
-
2542547531
-
Model reaction on roast aroma formation. 15. Investigations on the formation of pyrido[3,4-d]imidazoles during the Maillard reaction
-
Gi, U-.S.; Baltes, W. Model reaction on roast aroma formation. 15. Investigations on the formation of pyrido[3,4-d]imidazoles during the Maillard reaction. J. Agric. Food Chem. 1995, 43, 2226-2230.
-
(1995)
J. Agric. Food Chem.
, vol.43
, pp. 2226-2230
-
-
Gi, U.-S.1
Baltes, W.2
-
9
-
-
0028205334
-
Singlet oxygen quenching ability of naturally occurring carotenoids
-
Hirayama, O.; Nakamura, K.; Hamada, S.; Kobayasi, Y. Singlet oxygen quenching ability of naturally occurring carotenoids. Lipids 1994, 29, 149-150.
-
(1994)
Lipids
, vol.29
, pp. 149-150
-
-
Hirayama, O.1
Nakamura, K.2
Hamada, S.3
Kobayasi, Y.4
-
10
-
-
0011237224
-
Brunungsreaktionen und fragmentierungen von kohlenhydraten. TEIL I. Die fichtigen abbauprodukte der pyrolyse von D-glucose
-
Heyns, K.; Stute, R.; Paulsen, H. Brunungsreaktionen und fragmentierungen von kohlenhydraten. TEIL I. Die fichtigen abbauprodukte der pyrolyse von D-glucose. Carbohydr. Res. 1966, 2, 132-149.
-
(1966)
Carbohydr. Res.
, vol.2
, pp. 132-149
-
-
Heyns, K.1
Stute, R.2
Paulsen, H.3
-
11
-
-
0005240866
-
Stability of 2,5-dimethyl-4-hydroxy-3(2H)furanone and 2,5-dimethyl-4-methoxy-3(2H)-furanone in aqueous buffer solutions
-
Hirvi, T.; Honkanen, E.; Pyysalo, T. Stability of 2,5-dimethyl-4-hydroxy-3(2H)furanone and 2,5-dimethyl-4-methoxy-3(2H)-furanone in aqueous buffer solutions. Lebensm.-Wiss. Technol. 1980, 13, 324-325.
-
(1980)
Lebensm.-Wiss. Technol.
, vol.13
, pp. 324-325
-
-
Hirvi, T.1
Honkanen, E.2
Pyysalo, T.3
-
12
-
-
0002500566
-
Dicarbonyls, reductones, and heterocyclics produced by reactions of reducing sugars with secondary amine salts
-
Hodge, J. E.; Fisher, B. E.; Nelson, E. C. Dicarbonyls, reductones, and heterocyclics produced by reactions of reducing sugars with secondary amine salts. Am. Soc. Brew. Chem., Proc. 1963, 84-92.
-
(1963)
Am. Soc. Brew. Chem., Proc.
, pp. 84-92
-
-
Hodge, J.E.1
Fisher, B.E.2
Nelson, E.C.3
-
13
-
-
0001529265
-
The aroma of Finnish wild raspberries, Rubus idaeus L
-
Honkanen, E.; Pyysalo, T.; Hirvi, T. The aroma of Finnish wild raspberries, Rubus idaeus L. Z. Lebensm.-Unters.-Forsch. 1980, 171, 180-182.
-
(1980)
Z. Lebensm.-Unters.-Forsch.
, vol.171
, pp. 180-182
-
-
Honkanen, E.1
Pyysalo, T.2
Hirvi, T.3
-
14
-
-
0026221007
-
Quenching mechanism of carotenoids on the photosensitized oxidation of soybean oil
-
Jung, M. Y.; Min, D. B. Quenching mechanism of carotenoids on the photosensitized oxidation of soybean oil. J. Am. Oil Chem. Soc. 1991, 68, 653-658.
-
(1991)
J. Am. Oil Chem. Soc.
, vol.68
, pp. 653-658
-
-
Jung, M.Y.1
Min, D.B.2
-
15
-
-
84985053324
-
Identification of vacuum steam distilled aroma components in the press juice of arctic bramble, Rubus arcticus L
-
Kallio, H. Identification of vacuum steam distilled aroma components in the press juice of arctic bramble, Rubus arcticus L. J. Food Sci. 1976, 41, 555-562.
-
(1976)
J. Food Sci.
, vol.41
, pp. 555-562
-
-
Kallio, H.1
-
16
-
-
0000234643
-
Isolation and identification of 2,5-dimethyl-4-hydroxy-3(2H)-furanone glucoside from tomatoes
-
Krammer, G. E.; Takeoka, G. R.; Buttery, R. G. Isolation and identification of 2,5-dimethyl-4-hydroxy-3(2H)-furanone glucoside from tomatoes. J. Agric. Food Chem. 1994, 42, 1595-1597.
-
(1994)
J. Agric. Food Chem.
, vol.42
, pp. 1595-1597
-
-
Krammer, G.E.1
Takeoka, G.R.2
Buttery, R.G.3
-
17
-
-
0001298689
-
Effects, quenching mechanisms, and kinetics of carotenoids in chlorophyll-sensitized photooxidation of soybean oil
-
Lee, S-.W.; Min, D. B. Effects, quenching mechanisms, and kinetics of carotenoids in chlorophyll-sensitized photooxidation of soybean oil. J. Agric. Food Chem. 1990, 38, 1630-1634.
-
(1990)
J. Agric. Food Chem.
, vol.38
, pp. 1630-1634
-
-
Lee, S.-W.1
Min, D.B.2
-
18
-
-
84985180937
-
High performance liquid chromatography of 2,5-dimethyl-4-hydroxy-3(2H)-furanone in pineapple and grapefruit juice
-
Lee, H. S.; Nagy, S. High performance liquid chromatography of 2,5-dimethyl-4-hydroxy-3(2H)-furanone in pineapple and grapefruit juice. J. Food Sci. 1987, 52, 163-165.
-
(1987)
J. Food Sci.
, vol.52
, pp. 163-165
-
-
Lee, H.S.1
Nagy, S.2
-
19
-
-
0345521082
-
2,5-Dimethyl-4-hydroxy-3(2H)-furanone glucoside: Isolation from strawberries and synthesis
-
Mayerl, F.; Nf, R.; Thomas, A. F. 2,5-Dimethyl-4-hydroxy-3(2H)-furanone glucoside: isolation from strawberries and synthesis. Phytochemistry 1989, 28, 631-633.
-
(1989)
Phytochemistry
, vol.28
, pp. 631-633
-
-
Mayerl, F.1
Nf, R.2
Thomas, A.F.3
-
20
-
-
0008148154
-
Amadori compounds: Vacuum thermolysis of 1-deoxy-1-L-prolino-D-fructose
-
Mills, F. D.; Hodge, J. E. Amadori compounds: vacuum thermolysis of 1-deoxy-1-L-prolino-D-fructose. Carbohydr. Res. 1976, 51, 9-21.
-
(1976)
Carbohydr. Res.
, vol.51
, pp. 9-21
-
-
Mills, F.D.1
Hodge, J.E.2
-
21
-
-
0037811676
-
Amadori compounds as nonvolatile flavor precursors in processed foods
-
Mills, F. D.; Baker, B. G.; Hodge, J. E. Amadori compounds as nonvolatile flavor precursors in processed foods. J. Agric. Food Chem. 1969, 17, 723-727.
-
(1969)
J. Agric. Food Chem.
, vol.17
, pp. 723-727
-
-
Mills, F.D.1
Baker, B.G.2
Hodge, J.E.3
-
22
-
-
84995024291
-
A rapid and efficient method to prepare chlorophyll a and b from leaves
-
Omata, T.; Murata, N. A rapid and efficient method to prepare chlorophyll a and b from leaves. Photochem. Photobiol. 1980, 31, 183-185.
-
(1980)
Photochem. Photobiol.
, vol.31
, pp. 183-185
-
-
Omata, T.1
Murata, N.2
-
23
-
-
84985351202
-
Estimation of 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) in cultivated and wild strawberries, pineapples, and mangoes
-
Pickenhagen, W.; Velluz, A.; Passerate, J. P.; Ohloff, G. Estimation of 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) in cultivated and wild strawberries, pineapples, and mangoes. J. Sci. Food Agric. 1981, 32, 1132-1134.
-
(1981)
J. Sci. Food Agric.
, vol.32
, pp. 1132-1134
-
-
Pickenhagen, W.1
Velluz, A.2
Passerate, J.P.3
Ohloff, G.4
-
24
-
-
0000012280
-
Flavor properties of compounds related to maltol and isomaltol
-
Pittet, A. O.; Rittersbacher, P.; Muralidhara, R. Flavor properties of compounds related to maltol and isomaltol. J. Agric. Food Chem. 1970, 18, 929-933.
-
(1970)
J. Agric. Food Chem.
, vol.18
, pp. 929-933
-
-
Pittet, A.O.1
Rittersbacher, P.2
Muralidhara, R.3
-
25
-
-
0000015611
-
Ein Einfacher Zugang zu 4-hydroxy-2,5-dimethyl-3(2H)-furanone (DMHF), einem Aromabestandteil von Ananas und Erdbeere
-
Re, L.; Mauer, B.; Ohloff, G. Ein Einfacher Zugang zu 4-hydroxy-2,5-dimethyl-3(2H)-furanone (DMHF), einem Aromabestandteil von Ananas und Erdbeere. Helv. Chim. Acta 1973, 56, 1882.
-
(1973)
Helv. Chim. Acta
, vol.56
, pp. 1882
-
-
Re, L.1
Mauer, B.2
Ohloff, G.3
-
26
-
-
84981853856
-
Volatile flavor and aroma compounents of pineapple. I. Isolation and tentative identification of 2,5-dimethyl-4-hydroxy-3(2H)-furanone
-
Rodin, J. O.; Himel, C. M.; Silverstein, R. M.; Leeper, R. W.; Gortner, W. A. Volatile flavor and aroma compounents of pineapple. I. Isolation and tentative identification of 2,5-dimethyl-4-hydroxy-3(2H)-furanone. J. Food Sci. 1966, 30, 280-285.
-
(1966)
J. Food Sci.
, vol.30
, pp. 280-285
-
-
Rodin, J.O.1
Himel, C.M.2
Silverstein, R.M.3
Leeper, R.W.4
Gortner, W.A.5
-
27
-
-
0002500519
-
-
Finot, P. A, Aeschbacher, H. U., Hurrell, R. F., Liardon, R., Birkhuser, B., Eds.; Birkhaeuser Verlag: Basel, Boston
-
Schieberle, P. In The Maillard Reaction in Food Processing, Human Nutrition and Physiology; Finot, P. A, Aeschbacher, H. U., Hurrell, R. F., Liardon, R., Birkhuser, B., Eds.; Birkhaeuser Verlag: Basel, Boston, 1990; pp 187-196.
-
(1990)
The Maillard Reaction in Food Processing, Human Nutrition and Physiology
, pp. 187-196
-
-
Schieberle, P.1
-
28
-
-
0001638310
-
Primary odorants in popcorn
-
Schieberle, P. Primary odorants in popcorn. J. Agric. Food Chem. 1991, 39, 1141-1144.
-
(1991)
J. Agric. Food Chem.
, vol.39
, pp. 1141-1144
-
-
Schieberle, P.1
-
29
-
-
0000828593
-
Formation of DMHF in heat-processed foods
-
Teranishi, R., Takeoka, G. R., Guntert, M., Eds.; American Chemical Society: Washington, DC
-
Schieberle, P. Formation of DMHF in heat-processed foods. In Flavor Precusors: Thermal and Enzymatic Conversions. Teranishi, R., Takeoka, G. R., Guntert, M., Eds.; American Chemical Society: Washington, DC, 1992; pp 164-174.
-
(1992)
Flavor Precusors: Thermal and Enzymatic Conversions
, pp. 164-174
-
-
Schieberle, P.1
-
30
-
-
44949284692
-
Quantitative determination of 2,5-dimethyl-4-hydroxy-3(2H)-furanone and its methyl ether using a stable isotope dilution assay
-
Sen, A.; Schieberle, P.; Grosch, W. Quantitative determination of 2,5-dimethyl-4-hydroxy-3(2H)-furanone and its methyl ether using a stable isotope dilution assay. Lebensm.-Wiss. Technol. 1991, 24, 364-369.
-
(1991)
Lebensm.-Wiss. Technol.
, vol.24
, pp. 364-369
-
-
Sen, A.1
Schieberle, P.2
Grosch, W.3
-
31
-
-
33847088003
-
Hexose-amino acid degradation studies involving formation of pyrroles, furans, and other low molecular weight products
-
Shaw, P. E. Berry, R. E. Hexose-amino acid degradation studies involving formation of pyrroles, furans, and other low molecular weight products. J. Agric. Food Chem. 1977, 25, 641-644.
-
(1977)
J. Agric. Food Chem.
, vol.25
, pp. 641-644
-
-
Shaw, P.E.1
Berry, R.E.2
-
32
-
-
0000620377
-
Base-catalyzed fructose degradation and its relation to nonenzymic browning
-
Shaw, P. E.; Tatum, J. H.; Berry, R. E. Base-catalyzed fructose degradation and its relation to nonenzymic browning. J. Agric. Food Chem. 1968, 16, 979-982.
-
(1968)
J. Agric. Food Chem.
, vol.16
, pp. 979-982
-
-
Shaw, P.E.1
Tatum, J.H.2
Berry, R.E.3
-
33
-
-
0000793476
-
Volatile components of the thermal degradation of 2,5-dimethyl-4-hydroxy-3(2H)-furanone
-
Shu, C. K.; Mookherjee, B. D.; Ho, C-.T. Volatile components of the thermal degradation of 2,5-dimethyl-4-hydroxy-3(2H)-furanone. J. Agric. Food Chem. 1985, 33, 446-448.
-
(1985)
J. Agric. Food Chem.
, vol.33
, pp. 446-448
-
-
Shu, C.K.1
Mookherjee, B.D.2
Ho, C.-T.3
-
34
-
-
0017567082
-
Flavor components of sponge cake and production of 2,5-dimethyl-4-hydroxy-3(2H)-furanone in several model system
-
Takei, Y. Flavor components of sponge cake and production of 2,5-dimethyl-4-hydroxy-3(2H)-furanone in several model system. Agric. Biol. Chem. 1977, 41, 2361-2368.
-
(1977)
Agric. Biol. Chem.
, vol.41
, pp. 2361-2368
-
-
Takei, Y.1
-
35
-
-
0016226212
-
Flavor components of roasted almond
-
Takei, Y.; Yamanishi, T. Flavor components of roasted almond. Agric. Biol. Chem. 1974, 38, 2329-2336.
-
(1974)
Agric. Biol. Chem.
, vol.38
, pp. 2329-2336
-
-
Takei, Y.1
Yamanishi, T.2
-
36
-
-
84987306809
-
Degradation products formed in canned single-strength orange juice during storage
-
Tatum, J. H.; Nagy, S.; Berry, R. E. Degradation products formed in canned single-strength orange juice during storage. J. Food Sci. 1975, 40, 707-709.
-
(1975)
J. Food Sci.
, vol.40
, pp. 707-709
-
-
Tatum, J.H.1
Nagy, S.2
Berry, R.E.3
-
37
-
-
0003426551
-
-
Central Institute for Nutrition and Food Research: Zeist, The Netherlands
-
Ten Noever de Brauw, M. C.; Bouwman, J.; Tas, A. C.; La Vos, G. F. Compilation of Mass Spectra of Volatile Components in Foods; Central Institute for Nutrition and Food Research: Zeist, The Netherlands, 1983.
-
(1983)
Compilation of Mass Spectra of Volatile Components in Foods
-
-
Ten Noever De Brauw, M.C.1
Bouwman, J.2
Tas, A.C.3
La Vos, G.F.4
-
38
-
-
33947331018
-
Components contributing to beef flavor. Isolation of 4-hydroxy-5-methyl-3(2H)-furanone and its 2,5-dimethyl homolog from beef broth
-
Tonsbeek, C. H. T.; Plancken, A. J.; Weerdhof, T.v.d. Components contributing to beef flavor. Isolation of 4-hydroxy-5-methyl-3(2H)-furanone and its 2,5-dimethyl homolog from beef broth. J. Agric. Food Chem. 1968, 16, 1016-1021.
-
(1968)
J. Agric. Food Chem.
, vol.16
, pp. 1016-1021
-
-
Tonsbeek, C.H.T.1
Plancken, A.J.2
Weerdhof, T.V.D.3
-
39
-
-
0018279782
-
Diphenole und caramelkomponenten in Rstkaffees verschiedener sorten. II
-
Tressl, R.; Bahri, D.; Kppler, H.; Jensen, A. Diphenole und caramelkomponenten in Rstkaffees verschiedener sorten. II. Z. Lebensm.-Unters.-Forsch. 1978, 167, 111-114.
-
(1978)
Z. Lebensm.-Unters.-Forsch.
, vol.167
, pp. 111-114
-
-
Tressl, R.1
Bahri, D.2
Kppler, H.3
Jensen, A.4
-
40
-
-
0008614864
-
Analysis of glycosidically bound 2,5-dimethyl-4-hydroxy-3(2H)-furanone in pineapple
-
Wu, P.; Kuo, M. C.; Zhang, K. Q.; Hartman, T. G.; Rosen, R. T.; Ho, C-.T. Analysis of glycosidically bound 2,5-dimethyl-4-hydroxy-3(2H)-furanone in pineapple. Perfum. Flavor 1990, 15, 51-53.
-
(1990)
Perfum. Flavor
, vol.15
, pp. 51-53
-
-
Wu, P.1
Kuo, M.C.2
Zhang, K.Q.3
Hartman, T.G.4
Rosen, R.T.5
Ho, C.-T.6
-
41
-
-
0000563041
-
Free and glycosidically bound aroma compounds in pineapple (Ananas comosus L. Merr.)
-
Wu, P.; Kuo, M. C.; Hartman, T. G.; Rosen, R. T.; Ho, C.-T. Free and glycosidically bound aroma compounds in pineapple (Ananas comosus L. Merr.). J. Agric. Food Chem. 1991, 39, 170-172.
-
(1991)
J. Agric. Food Chem.
, vol.39
, pp. 170-172
-
-
Wu, P.1
Kuo, M.C.2
Hartman, T.G.3
Rosen, R.T.4
Ho, C.-T.5
|