vanillin

Known as: 4-hydroxy-3-methoxybenzaldehyde, vanillaldehyde, vanillin [Chemical/Ingredient] 
 
National Institutes of Health

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Highly Cited
2009
Highly Cited
2009
Vanillin is one of the world's most important flavor compounds, with a global market of 180 million dollars. Natural vanillin is… (More)
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Highly Cited
2005
Highly Cited
2005
Through genetic engineering it is possible to introduce targeted genetic changes and hereby engineer the metabolism of microbial… (More)
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Highly Cited
2004
Highly Cited
2004
AIMS To investigate the mode of action of vanillin, the principle flavour component of vanilla, with regard to its antimicrobial… (More)
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Review
2001
Review
2001
Vanillin is one of the most important aromatic flavor compounds used in foods, beverages, perfumes, and pharmaceuticals and is… (More)
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Highly Cited
2001
Highly Cited
2001
Volatile oils extracted by steam distillation from four plant species (turmeric (Curcuma longa), kaffir lime (Citrus hystrix… (More)
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Highly Cited
2000
Highly Cited
2000
The testa of higher plant seeds protects the embryo against adverse environmental conditions. Its role is assumed mainly by… (More)
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Highly Cited
1999
Highly Cited
1999
Natural vanillin is of high interest in the flavor market. Microbial routes to vanillin have so far not been economical as the… (More)
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Highly Cited
1998
Highly Cited
1998
A gene encoding a novel enoyl-SCoA hydratase/lyase enzyme for the hydration and nonoxidative cleavage of feruloyl-SCoA to… (More)
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Highly Cited
1997
Highly Cited
1997
The degradation kinetics of curcumin under various pH conditions and the stability of curcumin in physiological matrices were… (More)
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Highly Cited
1995
Highly Cited
1995
Tile antiradical activities of various antioxidants were determined using the free radical, 2.2-Diphenyl-l-pict3,1hydrazyl (DPPI… (More)
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