acetaldehyde has been researched along with diacetyl in 26 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 3 (11.54) | 18.7374 |
| 1990's | 4 (15.38) | 18.2507 |
| 2000's | 10 (38.46) | 29.6817 |
| 2010's | 5 (19.23) | 24.3611 |
| 2020's | 4 (15.38) | 2.80 |
| Authors | Studies |
|---|---|
| Aly, AA; el-Samragy, YA; Fayed, EO; Hagrass, AE | 1 |
| Görner, F; Palo, V; Sefín, M | 1 |
| Mitsuda, H; Nakajima, K | 1 |
| Gyócsi, L; Sümegi, B | 1 |
| Mine, T; Ohmori, S; Ohuchi, K; Otsuka, M | 1 |
| Abrahamsen, RK; Mutukumira, T; Narvhus, JA; Osteraas, K | 1 |
| Harada, N; Itabashi, T; Ohmori, S; Otsuka, M | 1 |
| Nychas, GJ; Tsigarida, E | 1 |
| Lee, JH; Melton, SL; Pordesimo, LO; Saxton, AM; Waller, JC | 1 |
| Cooksy, AL; Kovacic, P | 1 |
| Delahunty, CM; Gallardo-Escamilla, FJ; Kelly, AL | 1 |
| Flamini, R; Ongarato, S; Panighel, A; Perchiazzi, N; Vedova, AD | 1 |
| Polozov, GI; Povalishev, VN; Shadyro, OI | 1 |
| Anderson, SE; Butterworth, LF; Fedorowicz, A; Meade, B; Munson, AE; Wells, J | 1 |
| Guerzoni, ME; Holzapfel, WH; Iucci, L; Lanciotti, R; Mathara, JM; Patrignani, F; Vallicelli, M | 1 |
| Agouridis, N; Kanellaki, M; Kopsahelis, N; Koutinas, AA; Plessas, S | 1 |
| Dienstbier, M; Gabriel, P; Matoulková, D; Sigler, K | 1 |
| Almy, J; de Revel, G; Marchand, S | 1 |
| Amaya-Farfán, J; Castro, WF; Cruz, AG; Faria, JA; Freitas, MQ; Godoy, HT; Lollo, PC; Oliveira, CA; Rodrigues, D | 1 |
| Bai, N; Bilige, M; Liangliang, D; Liu, W; Qin, Y; Wang, H; Yu, J; Zha, M; Zhang, H; Zhang, Y | 1 |
| Adhikari, K; Brooks, JC; Dinh, TT; Legako, JF; Miller, MF | 1 |
| Chen, C; Mu, H; Shi, Y; Tian, H; Yu, H; Zhang, Y | 1 |
| Fortenberry, RC; Kaiser, RI; Kleimeier, NF; Turner, AM | 1 |
| Chen, C; Tian, H; Yu, B; Yu, H | 1 |
| Eyres, GT; Silcock, P; Warburton, A | 1 |
| Barbe, JC; Cameleyre, M; Pelonnier-Magimel, E; Riquier, L | 1 |
1 review(s) available for acetaldehyde and diacetyl
| Article | Year |
|---|---|
Role of diacetyl metabolite in alcohol toxicity and addiction via electron transfer and oxidative stress.
Topics: Acetaldehyde; Alcoholism; Diacetyl; Ethanol; Humans; Mutagenesis; Neoplasms; Oxidation-Reduction; Oxidative Stress | 2005 |
25 other study(ies) available for acetaldehyde and diacetyl
| Article | Year |
|---|---|
Growth characteristics of enterococci isolated from Laban Rayeb.
Topics: Acetaldehyde; Animals; Dairy Products; Diacetyl; Endopeptidases; Enterococcus faecalis; Food Microbiology; Hydrogen-Ion Concentration; Lactates; Lactic Acid; Milk | 1991 |
[Changes in volatile compound content during kefir ripening].
Topics: 1-Propanol; Acetaldehyde; Acetone; Alcohols; Aldehydes; Animals; Butanones; Diacetyl; Ethanol; Ketones; Milk; Pentanols; Propionates | 1972 |
Possibility of diacetyl and related compounds as the 4-carbon compound necessary for the formation of riboflavin in Ashbya gossypii.
Topics: Acetaldehyde; Acetoin; Ascomycota; Butanones; Butylene Glycols; Diacetyl; Ethanol; Fermentation; Glycolysis; Pyruvates; Pyruvic Acid; Riboflavin; Saccharomycetales | 1984 |
Diacetyl: a new substrate in the overall reaction of the pyruvate dehydrogenase complex.
Topics: Acetaldehyde; Acetoin; Animals; Binding, Competitive; Butanones; Diacetyl; In Vitro Techniques; Kinetics; Mitochondria, Heart; Pyruvate Dehydrogenase Complex; Pyruvates; Pyruvic Acid; Substrate Specificity; Swine | 1982 |
A detoxication route for acetaldehyde: metabolism of diacetyl, acetoin, and 2,3-butanediol in liver homogenate and perfused liver of rats.
Topics: Acetaldehyde; Acetoin; Animals; Butylene Glycols; Diacetyl; Fatty Alcohols; Inactivation, Metabolic; Liver; Perfusion; Rats | 1996 |
Production of fermented milk using a malty compound-producing strain of Lactococcus lactis subsp. lactis biovar. diacetylactis, isolated from Zimbabwean naturally fermented milk.
Topics: Acetaldehyde; Acetoin; Aldehydes; Animals; Chromatography, Gas; Citric Acid; Colony Count, Microbial; Diacetyl; Ethanol; Fermentation; Lactic Acid; Lactococcus lactis; Milk; Taste; Temperature; Viscosity; Zimbabwe | 1998 |
Blood and urinary levels of ethanol, acetaldehyde, and C4 compounds such as diacetyl, acetoin, and 2,3-butanediol in normal male students after ethanol ingestion.
Topics: Acetaldehyde; Acetoin; Adult; Aldehyde Dehydrogenase; Butylene Glycols; Diacetyl; Ethanol; Genotype; Humans; Isoenzymes; Kinetics; Male; Mutation | 1999 |
Ecophysiological attributes of a Lactobacillus sp. and a Pseudomonas sp. on sterile beef fillets in relation to storage temperature and film permeability.
Topics: Acetaldehyde; Acetoin; Air; Animals; Carbon Dioxide; Cattle; Chromatography, Gas; Chromatography, High Pressure Liquid; Cold Temperature; Diacetyl; Ethanol; Food Microbiology; Food Packaging; Food Preservation; Glucose; Lactobacillus; Meat; Propanols; Pseudomonas; Temperature | 2001 |
Feeding encapsulated ground full-fat soybeans to increase polyunsaturated fat concentrations and effects on flavor volatiles in fresh lamb.
Topics: Acetaldehyde; alpha-Linolenic Acid; Animals; Body Composition; Diacetyl; Dietary Supplements; Fatty Acids, Unsaturated; Gels; Glycine max; Linoleic Acid; Meat; Random Allocation; Sheep; Taste; Volatilization | 2004 |
Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk.
Topics: Acetaldehyde; Animals; Cheese; Diacetyl; Fermentation; Food Handling; Humans; Mass Spectrometry; Milk; Milk Proteins; Odorants; Probiotics; Taste; Volatilization; Whey Proteins; Yogurt | 2005 |
Monitoring of the principal carbonyl compounds involved in malolactic fermentation of wine by solid-phase microextraction and positive ion chemical ionization GC/MS analysis.
Topics: Acetaldehyde; Acetoin; Bacteria; Chemical Fractionation; Diacetyl; Fermentation; Gas Chromatography-Mass Spectrometry; Hydroxylamines; Lactic Acid; Malates; Wine | 2005 |
Effects of alpha-tocopherol and related compounds on reactions involving various organic radicals.
Topics: Acetaldehyde; alpha-Tocopherol; Diacetyl; Free Radicals; Molecular Structure; Organic Chemicals; Oxidation-Reduction | 2006 |
Evaluation of the contact and respiratory sensitization potential of volatile organic compounds generated by simulated indoor air chemistry.
Topics: Acetaldehyde; Air Pollution, Indoor; Animals; Body Weight; Dermatitis, Contact; Diacetyl; Dose-Response Relationship, Drug; Ear, External; Female; Glyoxal; Immunoglobulin E; Irritants; Lymph Nodes; Mice; Mice, Inbred BALB C; Organ Size; Organic Chemicals; Phenotype; Pyruvaldehyde; Quantitative Structure-Activity Relationship; Respiratory Tract Diseases | 2007 |
Effect of high-pressure homogenization, nonfat milk solids, and milkfat on the technological performance of a functional strain for the production of probiotic fermented milks.
Topics: Acetaldehyde; Cultured Milk Products; Diacetyl; Fats; Humans; Lactobacillus; Organic Chemicals; Pressure; Probiotics; Refrigeration; Sensation; Time Factors; Viscosity | 2007 |
Oenococcus oeni cells immobilized on delignified cellulosic material for malolactic fermentation of wine.
Topics: Acetaldehyde; Alcohols; Carbohydrates; Cells, Immobilized; Cellulose; Diacetyl; Ethanol; Fermentation; Gas Chromatography-Mass Spectrometry; Glycerol; Lactic Acid; Leuconostoc; Lignin; Malates; Methanol; Volatilization; Wine | 2008 |
Net effect of wort osmotic pressure on fermentation course, yeast vitality, beer flavor, and haze.
Topics: Acetaldehyde; Alcohols; Beer; Diacetyl; Esters; Fermentation; Microbial Viability; Osmotic Pressure; Pentanes; Saccharomyces; Sulfides; Taste; Time Factors | 2009 |
The cysteine reaction with diacetyl under wine-like conditions: proposed mechanisms for mixed origins of 2-methylthiazole, 2-methyl-3-thiazoline, 2-methylthiazolidine, and 2,4,5-trimethyloxazole.
Topics: Acetaldehyde; Cysteine; Databases, Factual; Diacetyl; Gas Chromatography-Mass Spectrometry; Hexanones; Methylation; Models, Chemical; Oxazoles; Thiazoles; Volatile Organic Compounds; Wine | 2011 |
Probiotic yogurts manufactured with increased glucose oxidase levels: postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds.
Topics: Acetaldehyde; Acetic Acid; Diacetyl; Food Storage; Food Technology; Glucose Oxidase; Hydrogen-Ion Concentration; Lactic Acid; Oxidative Stress; Oxygen; Probiotics; Proteolysis; Yogurt | 2012 |
Study on Streptococcus thermophilus isolated from Qula and associated characteristic of acetaldehyde and diacetyl in their fermented milk.
Topics: Acetaldehyde; Animals; Cattle; Cheese; China; Colony Count, Microbial; Diacetyl; Fermentation; Food Microbiology; Humans; Hydrogen-Ion Concentration; Lactobacillus; Microbial Viability; Milk; Odorants; RNA, Ribosomal, 16S; Streptococcus thermophilus; Taste | 2015 |
Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality Grades.
Topics: Acetaldehyde; Acetoin; Animals; Back Muscles; Cattle; Chemical Phenomena; Consumer Behavior; Cooking; Diacetyl; Female; Food Preferences; Food Quality; Humans; Maillard Reaction; Male; Meat; Mechanical Phenomena; Sensation; Taste; United States; United States Department of Agriculture; Volatile Organic Compounds | 2016 |
Screening of aroma-producing lactic acid bacteria and their application in improving the aromatic profile of yogurt.
Topics: Acetaldehyde; Animals; Cattle; Diacetyl; Fermentation; Fermented Foods; Flavoring Agents; Humans; Lactobacillus plantarum; Milk; Odorants; Taste; Yogurt | 2019 |
On the Formation of the Popcorn Flavorant 2,3-Butanedione (CH
Topics: Acetaldehyde; Cold Temperature; Deuterium; Diacetyl; Extraterrestrial Environment; Flavoring Agents; Free Radicals; Models, Chemical; Ultraviolet Rays | 2020 |
Evaluation of the synergistic olfactory effects of diacetyl, acetaldehyde, and acetoin in a yogurt matrix using odor threshold, aroma intensity, and electronic nose analyses.
Topics: Acetaldehyde; Acetoin; Diacetyl; Drug Synergism; Electronic Nose; Flavoring Agents; Humans; Odorants; Smell; Taste; Yogurt | 2020 |
Impact of sourdough culture on the volatile compounds in wholemeal sourdough bread.
Topics: Acetaldehyde; Acetic Acid; Aldehydes; Bread; Diacetyl; Fermentation; Lactic Acid; Lactobacillales; Lactobacillus; Lactones; Phenylethyl Alcohol; Protons; Saccharomyces cerevisiae; Triticum; Volatile Organic Compounds | 2022 |
Sensory Specificities Involving Acetaldehyde and Diacetyl in Wines Produced without Added Sulfur Dioxide.
Topics: Acetaldehyde; Diacetyl; Odorants; Sulfur Dioxide; Wine | 2023 |