Compounds > beta-glucono-1,5-lactone

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beta-glucono-1,5-lactone and lactic acid

beta-glucono-1,5-lactone has been researched along with lactic acid in 6 studies

Research

Studies (6)

Timeframe	Studies, this research(%)	All Research%
pre-1990	0 (0.00)	18.7374
1990's	2 (33.33)	18.2507
2000's	1 (16.67)	29.6817
2010's	3 (50.00)	24.3611
2020's	0 (0.00)	2.80

Authors

Authors	Studies
Qvist, S; Sehested, K; Zeuthen, P	1
Berardesca, E; Distante, F; Green, B; Oresajo, C; Vignoli, GP	1
Auty, MA; Feeney, EP; Fox, PF; Guinee, TP	1
Faubion, JM; Li, J; Walker, CE	1
Corredig, M; Grygorczyk, A	1
Félix Lanao, RP; Jansen, JA; Leeuwenburgh, SC; Sariibrahimoglu, K; Wang, H; Wolke, JG	1

Trials

1 trial(s) available for beta-glucono-1,5-lactone and lactic acid

Article	Year
Alpha hydroxyacids modulate stratum corneum barrier function. The British journal of dermatology, 1997, Volume: 137, Issue:6 Topics: Adult; Dermatitis, Contact; Double-Blind Method; Epidermis; Gluconates; Glycolates; Humans; Hydroxy Acids; Lactic Acid; Lactones; Sodium Dodecyl Sulfate; Tartrates; Water Loss, Insensible	1997

Other Studies

5 other study(ies) available for beta-glucono-1,5-lactone and lactic acid

Article	Year
Growth suppression of Listeria monocytogenes in a meat product. International journal of food microbiology, 1994, Volume: 24, Issue:1-2 Topics: Animals; Colony Count, Microbial; Food Preservation; Foodborne Diseases; Gluconates; Humans; Hydrogen-Ion Concentration; Lactates; Lactic Acid; Lactones; Listeria monocytogenes; Listeriosis; Meat Products; Sodium Chloride; Sodium Nitrite; Temperature; Time Factors	1994
Effect of pH and calcium concentration on some textural and functional properties of mozzarella cheese. Journal of dairy science, 2002, Volume: 85, Issue:7 Topics: Animals; Calcium; Caseins; Cheese; Chemical Phenomena; Chemistry, Physical; Fats; Food Handling; Food Technology; Gluconates; Hot Temperature; Hydrogen-Ion Concentration; Lactic Acid; Lactones; Microscopy, Confocal; Rheology; Time Factors; Viscosity; Water	2002
Acidulant and oven type affect total anthocyanin content of blue corn cookies. Journal of the science of food and agriculture, 2011, Jan-15, Volume: 91, Issue:1 Topics: Anthocyanins; Antioxidants; Bread; Citric Acid; Cooking; Edible Grain; Flour; Food Additives; Food Technology; Galactans; Gluconates; Hot Temperature; Lactic Acid; Lactones; Mannans; Plant Extracts; Plant Gums; Triticum; Zea mays	2011
Acid induced gelation of soymilk, comparison between gels prepared with lactic acid bacteria and glucono-δ-lactone. Food chemistry, 2013, Dec-01, Volume: 141, Issue:3 Topics: Fermentation; Food Handling; Gels; Gluconates; Glycine max; Hydrogen-Ion Concentration; Lactic Acid; Lactobacillus delbrueckii; Lactones; Rheology; Soy Milk; Streptococcus thermophilus	2013
Accelerated calcium phosphate cement degradation due to incorporation of glucono-delta-lactone microparticles. Tissue engineering. Part A, 2014, Volume: 20, Issue:1-2 Topics: Animals; Bone Cements; Calcium Phosphates; Cattle; Female; Gluconates; Lactic Acid; Lactones; Materials Testing; Microscopy, Electron, Scanning; Microspheres; Osteogenesis; Polyglycolic Acid; Polylactic Acid-Polyglycolic Acid Copolymer; Prosthesis Implantation; Rabbits; Spectroscopy, Fourier Transform Infrared; X-Ray Diffraction	2014