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Publikationsdata från Europe PMC och PubMed. Följ källhänvisningar från ämnesregistret till originalpublikationerna.

Publikationer som ChEBI hänvisar till för 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone. Visa hela publikationsregistret

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Publications in the selection

13 hits

Bibliografisk träff 2016-11-16

Identification and characterization of an enzyme involved in the biosynthesis of the 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone in yeast.

Uehara K, Watanabe J, Mogi Y, Tsukioka Y.

J Biosci Bioeng · journal article · DOI 10.1016/j.jbiosc.2016.10.004

Bibliografisk träff 2015-03-30

Quantitative analysis by GC-MS/MS of 18 aroma compounds related to oxidative off-flavor in wines.

Mayr CM, Capone DL, Pardon KH, Black CA, Pomeroy D, Francis IL.

J Agric Food Chem · research support, non-u.s. gov't; journal article · DOI 10.1021/jf505803u

Bibliografisk träff 2015-03-10

Identification and characterization of the aroma-impact components of Thai fish sauce.

Lapsongphon N, Yongsawatdigul J, Cadwallader KR.

J Agric Food Chem · research support, u.s. gov't, non-p.h.s.; journal article · DOI 10.1021/jf5061248

Bibliografisk träff 2014-06-16

Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test.

Feng Y, Su G, Zhao H, Cai Y, Cui C, Sun-Waterhouse D, Zhao M.

Food Chem · research support, non-u.s. gov't; journal article · DOI 10.1016/j.foodchem.2014.06.057

Bibliografisk träff 2013-11-07

Comparative volatile profiles in soy sauce according to inoculated microorganisms.

Lee KE, Lee SM, Choi YH, Hurh BS, Kim YS.

Biosci Biotechnol Biochem · comparative study; research support, non-u.s. gov't; journal article · DOI 10.1271/bbb.130362

Bibliografisk träff 2013-04-15

Structural basis for the enzymatic formation of the key strawberry flavor compound 4-hydroxy-2,5-dimethyl-3(2H)-furanone.

Schiefner A, Sinz Q, Neumaier I, Schwab W, Skerra A.

J Biol Chem · research-article; journal article · DOI 10.1074/jbc.m113.453852

Bibliografisk träff 2011-12-12

Main odorants in Jura flor-sherry wines. Relative contributions of sotolon, abhexon, and theaspirane-derived compounds.

Collin S, Nizet S, Claeys Bouuaert T, Despatures PM.

J Agric Food Chem · journal article · DOI 10.1021/jf203832c

Bibliografisk träff 2010-11-01

Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.

Drake MA, Miracle RE, McMahon DJ.

J Dairy Sci · research support, non-u.s. gov't; journal article · DOI 10.3168/jds.2010-3346

Bibliografisk träff 2009-09-01

Fate of key odorants in Sauternes wines through aging.

Bailly S, Jerkovic V, Meurée A, Timmermans A, Collin S.

J Agric Food Chem · journal article · DOI 10.1021/jf901429d

Bibliografisk träff 2009-01-01

Stereochemical study of a novel tautomeric furanone, homofuraneol.

Monde K, Nakahashi A, Miura N, Yaguchi Y, Sugimoto D, Emura M.

Chirality · research support, non-u.s. gov't; journal article · DOI 10.1002/chir.20788

Bibliografisk träff 2007-06-30

Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science.

Steinhaus P, Schieberle P.

J Agric Food Chem · journal article · DOI 10.1021/jf0709092

Bibliografisk träff 2007-06-19

Identification of sulfur volatiles in canned orange juices lacking orange flavor.

Perez-Cacho PR, Mahattanatawee K, Smoot JM, Rouseff R.

J Agric Food Chem · comparative study; research support, non-u.s. gov't; journal article · DOI 10.1021/jf0703856

Bibliografisk träff 2000-01-01

Enzymatic synthesis of stable, odorless, and powdered furanone glucosides by sucrose phosphorylase.

Kitao S, Matsudo T, Sasaki T, Koga T, Kawamura M.

Biosci Biotechnol Biochem · journal article · DOI 10.1271/bbb.64.134