betaine has been researched along with mepiquat in 4 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 4 (100.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Bessaire, T; Delatour, T; Stadler, RH; Tarres, A | 1 |
| Bessaire, T; Combremont, R; Delatour, T; Hofmann, J; Stadler, RH; Tarres, A; Theurillat, V; Wermann, S | 1 |
| Bessaire, T; Delatour, T; Stadler, RH; Tarres, A; Yuan, Y | 1 |
| Bessaire, T; Delatour, T; Rademacher, W; Stadler, RH; Tarres, A; Yuan, Y | 1 |
4 other study(ies) available for betaine and mepiquat
| Article | Year |
|---|---|
Role of choline and glycine betaine in the formation of N,N-dimethylpiperidinium (mepiquat) under Maillard reaction conditions.
Topics: Alkaloids; Betaine; Carbon Radioisotopes; Choline; Chromatography, High Pressure Liquid; Deuterium; Hot Temperature; Kinetics; Lysine; Maillard Reaction; Methylation; Models, Chemical; Molecular Structure; Molecular Weight; Piperidines; Spectrometry, Mass, Electrospray Ionization; Tandem Mass Spectrometry | 2014 |
Mepiquat: A Process-Induced Byproduct in Roasted Cereal-Based Foodstuffs.
Topics: Betaine; Beverages; Cooking; Edible Grain; Hordeum; Hot Temperature; Piperidines | 2016 |
Heat-induced formation of mepiquat by decarboxylation of pipecolic acid and its betaine derivative. Part 1: Model system studies.
Topics: Betaine; Chromatography, Liquid; Decarboxylation; Food Handling; Hot Temperature; Mass Spectrometry; Pipecolic Acids; Piperidines | 2017 |
Heat-induced formation of mepiquat by decarboxylation of pipecolic acid and its betaine derivative. Part 2: Natural formation in cooked vegetables and selected food products.
Topics: Betaine; Cooking; Hot Temperature; Pipecolic Acids; Piperidines; Solanum tuberosum; Vegetables | 2017 |