alpha-chlorohydrin has been researched along with trazodone hydrochloride in 3 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 2 (66.67) | 29.6817 |
| 2010's | 0 (0.00) | 24.3611 |
| 2020's | 1 (33.33) | 2.80 |
| Authors | Studies |
|---|---|
| Gray, DA; Hamlet, CG; Sadd, PA | 2 |
| Belkova, B; Chytilova, L; Hajslova, J; Kocourek, V; Kyselka, J; Mastovska, K; Slukova, M | 1 |
3 other study(ies) available for alpha-chlorohydrin and trazodone hydrochloride
| Article | Year |
|---|---|
Generation of monochloropropanediols (MCPDs) in model dough systems. 1. Leavened doughs.
Topics: Acetic Acid; alpha-Chlorohydrin; Bread; Chlorides; Flour; Food Additives; Glycerol; Saccharomyces cerevisiae; Triticum | 2004 |
Generation of monochloropropanediols (MCPDs) in model dough systems. 2. Unleavened doughs.
Topics: alpha-Chlorohydrin; Bread; Flour; Food Additives; Glycerides; Glycerol; Lysophospholipids; Phosphatidylglycerols; Triticum | 2004 |
Influence of dough composition on the formation of processing contaminants in yeast-leavened wheat toasted bread.
Topics: Acrylamide; alpha-Chlorohydrin; Bread; Cooking; Esters; Gas Chromatography-Mass Spectrometry; Glutathione; Lecithins; Maillard Reaction; Saccharomyces cerevisiae; Solid Phase Microextraction; Triticum; Volatile Organic Compounds | 2021 |