Effect of high hydrostatic pressure on the volatile components of a glucose-lysine model system.

No abstract is available for this paper.

• Publication year

  1999

• Venue

  Journal of Agricultural and Food Chemistry

• Publication date

  1999-07-17

• Fields of study

  Medicine, Chemistry, Environmental Science

• Identifiers
  DOI 10.1021/JF990124ZPMID 10552703
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• High pressure processing of foods

  1997cited by this paper
• Effect of pressure on processes modelling the Maillard reaction

  1996cited by this paper
• Mechanistic studies of tetramethylpyrazine formation under weak acidic conditions and high hydrostatic pressure

  1996cited by this paper
• Influence of High Hydrostatic Pressure and pH on the Rate of Maillard Browning in a Glucose−Lysine System

  1996cited by this paper
• The effect of pH on the formation of volatile compounds in meat-related model systems

  1995cited by this paper
• Formation of pyrazines from the Maillard reaction of glucose and glutamine-amide-15N

  1993cited by this paper
• Xylose-lysine model systems: The effect of pH on the volatile reaction products

  1993cited by this paper
• Organic Synthesis under High Pressure

  1993cited by this paper
• High Pressure Effect on Maillard Reaction

  1991cited by this paper
• Intramolecular Nucleophilic Substitution Reactions of Tryptophan and Lysine Amadori Rearrangement Products

  1990cited by this paper
• Formation of 2-(1-pyrrolidinyl)-2-cyclopentenones and cyclopent(b)azepin-8(1H)-ones as proline specific Maillard products

  1985cited by this paper
• Formation of 2,3-dihydro-1H-pyrrolizines as proline specific Maillard products

  1985cited by this paper
• Liquid Phase High Pressure Chemistry

  1981cited by this paper
• Effect of time, temperature, and reactant ratio on pyrazine formation in model systems

  1976cited by this paper
• Factors affecting the formation of pyrazine compounds in sugar-amine reactions

  1970cited by this paper

• A kinetic study on the effect of hyperbaric storage on the development of Maillard reaction in glucose-glycine model systems

  2024cites this paper
• Comparison of Odorants in Beef and Chicken Broth—Focus on Thiazoles and Thiazolines

  2022cites this paper
• High-intensity ultrasound promoted the aldol-type condensation as an alternative mean of synthesizing pyrazines in a Maillard reaction model system of D-glucose-13C6 and L-glycine

  2022cites this paper
• Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety.

  2021cites this paper
• Control strategies of pyrazines generation from Maillard reaction

  2021cites this paper
• Effect of high hydrostatic pressure conditions on the composition, morphology, rheology, thermal behavior, color, and stability of black garlic melanoidins.

  2020cites this paper
• Effect of high pressure processing on sugar-snap cookie dough preservation and cookie quality

  2018cites this paper
• Kinetic study of high-intensity ultrasound-assisted Maillard reaction in a model system of d-glucose and glycine.

  2018cites this paper
• Phytochemical study of medicinal smokes from Etlingera brevilabrum leaves

  2018cites this paper
• Effects of high-intensity ultrasound on Maillard reaction in a model system of d-xylose and l-lysine.

  2017cites this paper
• Generating Maillard reaction products in a model system of d-glucose and l-serine by continuous high-intensity ultrasonic processing

  2016cites this paper
• Study of the influence of high hydrostatic pressure on wine chemical and sensorial characteristics

  2015cites this paper
• Comparing the impact of high pressure high temperature and thermal sterilization on the volatile fingerprint of onion, potato, pumpkin and red beet.

  2014cites this paper
• Effect of high pressure high temperature processing on the volatile fraction of differently coloured carrots.

  2014cites this paper
• Chemical Reactions in Food Systems at High Hydrostatic Pressure

  2014cites this paper
• Altered physicochemical properties of dairy based systems through high pressure processing

  2013cites this paper
• Synthesis and NMR Studies of (E)-1-Aryl-3-(2-pyrrolyl)-2-propenones and (E)-3-Aryl-1-(2-pyrrolyl)-2-propenones

  2013cites this paper
• Influence of pH on the formation and radical scavenging activity of volatile compounds produced by heating glucose with histidine/tyrosine

  2012cites this paper
• Formation of pyrazines in Maillard model systems of lysine-containing dipeptides.

  2010cites this paper
• Non-enzymatic modifications of proteins under high-pressure treatment

  2010cites this paper
• Biomass reforming processes in hydrothermal media

  2009cites this paper
• Effects of supercritical carbon dioxide on volatile formation from Maillard reaction between ribose and cysteine

  2008cites this paper
• Reduction of the glucose syrup browning rate by the use of modified atmosphere packaging

  2007cites this paper
• Functional Improvement of Milk Whey Proteins Induced by High Hydrostatic Pressure

  2006cites this paper
• 20 – Novel techniques to prevent the formation of acrylamide in processed food

  2006cites this paper
• Influence of High Hydrostatic Pressure on the Formation of Key Maillard-type Flavour Compounds from D-glucose and L-proline

  2003cites this paper
• High-pressure effects on Maillard reaction between glucose and lysine.

  2003cites this paper
• Chapter 15: High-pressure processing to improve dairy product quality

  2003cites this paper
• Effect of high pressure on isomerization and degradation of lactose in alkaline media.

  2003cites this paper
• Food Processing by High Hydrostatic Pressure

  2002cites this paper
• Maillard browning reaction of glucose-lysine model system in a microwave field

  2002cites this paper
• Maillard reaction under high hydrostatic pressure: studies on the formation of protein-bound amino acid derivatives

  2002cites this paper