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2-acetyl-2-thiazoline

 
National Institutes of Health

Papers overview

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2014
2014
The application of phenolic compounds to suppress Maillard chemistry and off-flavor development in ultrahigh-termperature (UHT… Expand
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2014
2014
Aroma volatiles from three cooked fragrant rice types (Jasmine, Basmati and Jasmati) were characterised and identified using SPME… Expand
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Highly Cited
2007
Highly Cited
2007
Predominant heat-induced odorants generated in soy milk by ultrahigh-temperature (UHT) processing were evaluated by sensory and… Expand
Highly Cited
2007
Highly Cited
2007
Odor volatiles in three major lychee cultivars (Mauritius, Brewster, and Hak Ip) were examined using gas chromatography… Expand
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Highly Cited
2005
Highly Cited
2005
The ability of epicatechin (EC) to inhibit the thermal development of aroma compounds (i.e., Maillard reaction products) formed… Expand
Highly Cited
2002
Highly Cited
2002
Two kinds of pan-fired green teas (Japanese Kamairi-cha and Chinese Longing tea) were compared with the common Japanese green tea… Expand
2002
2002
Roasted notes contribute to the flavor of thermally processed foods such as meat and bread. 2-Acetyl-2-thiazoline is one of the… Expand
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Highly Cited
2001
Highly Cited
2001
Application of aroma extract dilution analysis (AEDA) on the volatile components of low-, medium-, and high-heat-treated nonfat… Expand
Highly Cited
2001
Highly Cited
2001
Odour-active compounds in muscle of turbot (Psetta maxima) fed experimental diets containing fish oil (FO), soybean oil (SO) or… Expand