cysteine has been researched along with furaldehyde in 12 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 1 (8.33) | 18.2507 |
| 2000's | 5 (41.67) | 29.6817 |
| 2010's | 6 (50.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Haleva-Toledo, E; Naim, M; Rouseff, RL; Zehavi, U | 1 |
| Frossard, P; Garti, N; Leser, ME; Milo, C; Vauthey, S; Watzke, HJ | 1 |
| Aserin, A; Garti, N; Yaghmur, A | 1 |
| Bel Rhlid, R; Fay, LB; Huynh-Ba, T; Matthey-Doret, W | 1 |
| Billaud, C; Chériot, S; Maillard, MN; Nicolas, J | 1 |
| Billaud, C; Chériot, S; Koschutnig, K; Reichhold, S; Wagner, KH | 1 |
| Licciardello, F; Muratore, G | 1 |
| Antequera, T; Degen, J; Henle, T; Loebner, J; Roldan, M; Ruiz-Carrascal, J | 1 |
| Huang, C; Lan, P; Ou, S; Zhao, Q; Zheng, J; Zou, Y | 1 |
| Fiore, A; Troise, AD; Wilkin, JD | 1 |
| Huang, C; Liu, F; Ou, J; Ou, S; Qiu, R; Wang, Y; Zhao, Q; Zheng, J | 1 |
| Masuzaki, R; Murata, M; Noda, K; Terauchi, Y; Yamada, S | 1 |
12 other study(ies) available for cysteine and furaldehyde
| Article | Year |
|---|---|
Effects of L-cysteine and N-acetyl-L-cysteine on 4-hydroxy-2, 5-dimethyl-3(2H)-furanone (furaneol), 5-(hydroxymethyl)furfural, and 5-methylfurfural formation and browning in buffer solutions containing either rhamnose or glucose and arginine.
Topics: Acetylcysteine; Arginine; Buffers; Citrus; Cysteine; Food Additives; Food Preservation; Furaldehyde; Furans; Glucose; Humans; Maillard Reaction; Rhamnose | 1999 |
Structured fluids as microreactors for flavor formation by the Maillard reaction.
Topics: Cysteine; Furaldehyde; Gas Chromatography-Mass Spectrometry; Maillard Reaction; Ribose; Taste; Volatilization | 2000 |
Furfural-cysteine model reaction in food grade nonionic oil/water microemulsions for selective flavor formation.
Topics: Cyclohexenes; Cysteine; Emulsions; Ethanol; Food Technology; Furaldehyde; Gas Chromatography-Mass Spectrometry; Hot Temperature; Hydrogen-Ion Concentration; Limonene; Odorants; Taste; Terpenes | 2002 |
Generation of thiols by biotransformation of cysteine-aldehyde conjugates with baker's yeast.
Topics: Biotransformation; Cysteine; Food Technology; Furaldehyde; Furans; Hydrogen-Ion Concentration; Kinetics; Oxygen; Saccharomyces cerevisiae; Sulfhydryl Compounds; Taste | 2003 |
Inhibition of polyphenoloxidase activity by mixtures of heated cysteine derivatives with carbonyl compounds.
Topics: Agaricales; Catechol Oxidase; Cysteine; Enzyme Inhibitors; Furaldehyde; Glucose; Hot Temperature; Hydrogen-Ion Concentration; Maillard Reaction; Malus; Solanum melongena; Solutions | 2007 |
The potential antimutagenic and antioxidant effects of Maillard reaction products used as "natural antibrowning" agents.
Topics: Antimutagenic Agents; Antioxidants; Benzothiazoles; Cysteine; Free Radical Scavengers; Fructose; Furaldehyde; Glucose; Glutathione; Hot Temperature; Hydrogen Peroxide; Maillard Reaction; Mutagenicity Tests; Salmonella typhimurium; Sulfonic Acids; tert-Butylhydroperoxide | 2007 |
Effect of temperature and some added compounds on the stability of blood orange marmalade.
Topics: Anthocyanins; Ascorbic Acid; Citrus sinensis; Color; Cysteine; Food Additives; Food Handling; Food Preservation; Fruit; Furaldehyde; Gallic Acid; Maillard Reaction; Tea; Temperature | 2011 |
Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors.
Topics: Animals; Color; Cooking; Cysteine; Flavoring Agents; Furaldehyde; Glucose; Glycation End Products, Advanced; Hot Temperature; Meat; Ribose; Sheep; Taste; Time Factors; Water | 2015 |
Formation of a Hydroxymethylfurfural-Cysteine Adduct and Its Absorption and Cytotoxicity in Caco-2 Cells.
Topics: Caco-2 Cells; Cell Survival; Cysteine; Furaldehyde; Hot Temperature; Humans | 2017 |
Impact of rapeseed press-cake on Maillard reaction in a cookie model system.
Topics: Acrylamide; Amino Acids; Brassica rapa; Cooking; Cysteine; Dietary Fiber; Furaldehyde; Maillard Reaction; Mass Spectrometry; Plant Extracts; Proteins | 2018 |
Absorption of 1-Dicysteinethioacetal-5-Hydroxymethylfurfural in Rats and Its Effect on Oxidative Stress and Gut Microbiota.
Topics: Animals; Antioxidants; Cysteine; Furaldehyde; Gastrointestinal Microbiome; Male; Malondialdehyde; Oxidative Stress; Rats, Sprague-Dawley | 2018 |
Novel Maillard Pigment, Furpenthiazinate, Having Furan and Cyclopentathiazine Rings Formed by Acid Hydrolysis of Protein in the Presence of Xylose or by Reaction between Cysteine and Furfural under Strongly Acidic Conditions.
Topics: Acids; Cysteine; Furaldehyde; Furans; Hydrogen-Ion Concentration; Hydrolysis; Maillard Reaction; Molecular Structure; Pigments, Biological; Soybean Proteins; Thiazines; Xylose | 2018 |