hydrogen sulfide has been researched along with egg white in 1 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 1 (100.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 0 (0.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Handa, A; Kuroda, N | 1 |
1 other study(ies) available for hydrogen sulfide and egg white
| Article | Year |
|---|---|
Functional improvements in dried egg white through the Maillard reaction.
Topics: Cooking; Egg White; Food Handling; Gels; Hot Temperature; Hydrogen Sulfide; Maillard Reaction; Protein Structure, Secondary | 1999 |