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2-acetyl-2-thiazoline

 
National Institutes of Health

Papers overview

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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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2014
2014
The application of phenolic compounds to suppress Maillard chemistry and off-flavor development in ultrahigh-termperature (UHT… Expand
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2007
2007
Predominant heat-induced odorants generated in soy milk by ultrahigh-temperature (UHT) processing were evaluated by sensory and… Expand
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2007
2007
Odor volatiles in three major lychee cultivars (Mauritius, Brewster, and Hak Ip) were examined using gas chromatography… Expand
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2005
2005
The ability of epicatechin (EC) to inhibit the thermal development of aroma compounds (i.e., Maillard reaction products) formed… Expand
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2002
2002
Two kinds of pan-fired green teas (Japanese Kamairi-cha and Chinese Longing tea) were compared with the common Japanese green tea… Expand
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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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2001
2001
Application of aroma extract dilution analysis (AEDA) on the volatile components of low-, medium-, and high-heat-treated nonfat… Expand
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2001
2001
Odour-active compounds in muscle of turbot (Psetta maxima) fed experimental diets containing fish oil (FO), soybean oil (SO) or… Expand
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