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hexanal phenylhydrazone

 
National Institutes of Health

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Hydrazones

Papers overview

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2017
2017
Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens.
The traditional recipe for Chinese chicken soup creates a popular taste of particular umami and aroma. The present study… Expand
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2016
2016
Phytosterols in onion contribute to a sensation of lingering of aroma, a koku attribute.
We aimed to examine the substance in a precipitate of heat-treated onion concentrate (HOC) that contributes to a sensation of… Expand
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2013
2013
An integrated approach to the extraction of natural tea color , flavor and evaluation of antioxidant properties of tea
An 'integrated approach has been made for ttre..extraction of natural color and.flavour from tea. Water extraction was made… Expand
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1994
1994
Effects of aldehyde dehydrogenase and glutathione on the degradation of (E)-4-hydroxy-2-nonenal and N-hexanal in rat liver.
The relative contribution of the aldehyde dehydrogenase (EC 1.2.1.3, ALDH) and glutathione (GSH) conjugate system to the… Expand
1993
1993
Phenylhydrazones as new good substrates for the dioxygenase and peroxidase reactions of prostaglandin synthase: formation of iron(III)-sigma-phenyl complexes.
Phenylhydrazones of various aromatic and aliphatic aldehydes or ketones act as good substrates of the dioxygenase reaction of… Expand
1990
1990
Extrato soluvel de soja: sabor e aroma, lipoxigenase e hexanal
 
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