cysteine has been researched along with brine in 2 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 | 2 (100.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Bernaert, N; De Clercq, H; De Loose, M; De Paepe, D; De Vuyst, L; Van Bockstaele, E; Van Droogenbroeck, B; Wouters, D | 1 |
| Li, H; Li, X; Tang, C; Wang, C; Wang, J; Wei, X; Zhang, C | 1 |
2 other study(ies) available for cysteine and brine
| Article | Year |
|---|---|
Antioxidant changes of leek (Allium ampeloprasum var. porrum) during spontaneous fermentation of the white shaft and green leaves.
Topics: Allium; Antioxidants; Belgium; Coumaric Acids; Cysteine; Fermentation; Flavanones; Flavonoids; Food Preservation; Food-Processing Industry; Food, Organic; Gram-Negative Bacteria; Gram-Positive Bacteria; Industrial Waste; Kaempferols; Luteolin; Plant Leaves; Plant Stems; Salts | 2013 |
A combination of quantitative marinating and Maillard reaction to enhance volatile flavor in Chinese marinated chicken.
Topics: Animals; Beijing; Benzothiazoles; Chickens; Condiments; Cysteine; Flavoring Agents; Food Quality; Furans; Humans; Maillard Reaction; Meat; Molecular Structure; Salts; Sensation; Statistics as Topic; Taste; Thiamine; Thiazoles; Volatile Organic Compounds; Xylose | 2017 |