The naturally occurring furanones: Formation and function from pheromone to food

Biological Reviews

Volumn 74, Issue 3, 1999, Pages 259-276

  Slaughter, J Colin ^a  

^a HERIOT WATT UNIVERSITY   (United Kingdom)

Author keywords

Anticarcinogenesis; Ascorbic acid; Beer; Delisea pulchra; Maillard reaction; Mutagen; Soy; Strawberry; Water; Wine; Yeast

Indexed keywords

AMINO ACID; ANTINEOPLASTIC AGENT; ASCORBIC ACID; AZOXYMETHANE; BENZO[A]PYRENE; CHLORINE; FLAVORING AGENT; FURANONE DERIVATIVE; LEUCINE; MUTAGENIC AGENT; PHEROMONE; SUGAR; THREONINE; WATER;

ANTIOXIDANT ACTIVITY; BACTERIAL COLONIZATION; BEER; BIOSYNTHESIS; COCKROACH; COOKING; DNA DAMAGE; FERMENTATION; FOOD ANALYSIS; FRUIT; GLYCATION; HUMIC SUBSTANCE; NONHUMAN; ODOR; PLANT SEED; REVIEW; SEAWEED; SIGNAL TRANSDUCTION; SOYBEAN; YEAST;

AMINO ACIDS; ANIMALS; ANTICARCINOGENIC AGENTS; ASCORBIC ACID; BACTERIA; FOOD; FURANS; HUMANS; MAILLARD REACTION; MUTAGENS; ODORS; PHEROMONES; PLANTS; TASTE; YEASTS;

ALGAE; ANANAS COMOSUS; ANIMALIA; ARACHNIDA; BACTERIA (MICROORGANISMS); BLATTARIA; DELISEA PULCHRA; FRAGARIA X ANANASSA; GLYCINE MAX; HEXAPODA; LYCOPERSICON ESCULENTUM; RUBUS GLAUCUS; RUBUS ILLECEBROSUS;

EID: 0032812787     PISSN: 14647931     EISSN: 1469185X     Source Type: Journal    
DOI: 10.1111/j.1469-185X.1999.tb00187.x     Document Type: Article

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