Compounds > beta-alanine

beta-alanine and D-fructopyranose

beta-alanine has been researched along with D-fructopyranose in 5 studies

Research

Studies (5)

Timeframe	Studies, this research(%)	All Research%
pre-1990	0 (0.00)	18.7374
1990's	1 (20.00)	18.2507
2000's	3 (60.00)	29.6817
2010's	1 (20.00)	24.3611
2020's	0 (0.00)	2.80

Authors

Authors	Studies
Berhnard, RA; Kawakishi, S; Nishibori, S; Osawa, T	1
Locas, CP; O'Brien, J; Wnorowski, A; Yaylayan, VA	1
Bertholet, MC; Goldmann, T; Hellenäs, KE; Perisset, A; Petersson, EV; Stadler, RH	1
Channell, GA; Taylor, AJ; Wulfert, F	1
Fogliano, V; Gökmen, V; Hamzalıoğlu, A; Lumaga, RB; Mogol, BA	1

Other Studies

5 other study(ies) available for beta-alanine and D-fructopyranose

Article	Year
Volatile components formed from reaction of sugar and beta-alanine as a model system of cookie processing. Advances in experimental medicine and biology, 1998, Volume: 434 Topics: Acetylation; beta-Alanine; Carbohydrates; Chromatography, High Pressure Liquid; Disaccharides; Food Analysis; Food Handling; Fructose; Gas Chromatography-Mass Spectrometry; Glucose; Magnetic Resonance Spectroscopy; Maillard Reaction; Models, Chemical; Oxidation-Reduction; Pyrones; Spectrometry, Mass, Fast Atom Bombardment	1998
Mechanistic pathways of formation of acrylamide from different amino acids. Advances in experimental medicine and biology, 2005, Volume: 561 Topics: Acrylamide; Acrylamides; Acrylates; Amino Acids; Ammonia; Asparagine; Aspartic Acid; beta-Alanine; Carbohydrates; Carnosine; Creatine; Cysteine; Fructose; Gas Chromatography-Mass Spectrometry; Hydrolysis; Mass Spectrometry; Models, Chemical; Pyruvic Acid; Serine; Time Factors	2005
Impact of extraction conditions on the content of acrylamide in model systems and food. Food additives and contaminants, 2006, Volume: 23, Issue:5 Topics: Acrylamide; Asparagine; beta-Alanine; Cooking; Food Analysis; Fructose; Hot Temperature; Hydrogen-Ion Concentration; Models, Chemical; Plant Extracts; Secale; Solanum tuberosum; Time Factors; Water	2006
Identification and monitoring of intermediates and products in the acrylamide pathway using online analysis. Journal of agricultural and food chemistry, 2008, Aug-13, Volume: 56, Issue:15 Topics: Acrylamide; Asparagine; beta-Alanine; Fructose; Glucose; Hot Temperature; Mass Spectrometry; Pyruvaldehyde; Software; Tandem Mass Spectrometry	2008
Role of curcumin in the conversion of asparagine into acrylamide during heating. Amino acids, 2013, Volume: 44, Issue:6 Topics: Acrylamide; Asparagine; beta-Alanine; Bread; Curcumin; Food; Fructose; Hot Temperature; Kinetics; Maillard Reaction	2013