isopentyl alcohol has been researched along with sucrose 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 | 2 (50.00) | 29.6817 |
| 2010's | 1 (25.00) | 24.3611 |
| 2020's | 1 (25.00) | 2.80 |
| Authors | Studies |
|---|---|
| Ashe, MP; De Long, SK; Ibrahimo, S; Sachs, AB; Slaven, JW | 1 |
| Connell, MA; Davis, AL; Morris, GA; Nilsson, M | 1 |
| Pereira, S; van der Kooy, D | 1 |
| Bujna, E; Farkas, C; Gupta, VK; Hoschke, Á; Kókai, Z; Nguyen, QD; Nguyen, TB; Pandey, A; Pham, TM; Sharma, M; Varjú, R | 1 |
4 other study(ies) available for isopentyl alcohol and sucrose
| Article | Year |
|---|---|
A novel eIF2B-dependent mechanism of translational control in yeast as a response to fusel alcohols.
Topics: Alcohols; Alleles; beta-Galactosidase; Butanols; Chromosome Mapping; Diploidy; Eukaryotic Initiation Factor-2B; Evolution, Molecular; Genes, Reporter; Genetic Variation; Guanine; Immunoblotting; Lac Operon; Meiosis; Methionine; Models, Biological; Pentanols; Phenotype; Phosphorylation; Plasmids; Precipitin Tests; Proline; Protein Biosynthesis; Protein Kinases; Protein Serine-Threonine Kinases; Ribosomes; Saccharomyces cerevisiae; Saccharomyces cerevisiae Proteins; Serine; Sucrose; Time Factors | 2001 |
Biexponential fitting of diffusion-ordered NMR data: practicalities and limitations.
Topics: 1-Propanol; Magnetic Resonance Spectroscopy; Pentanols; Reference Standards; Sensitivity and Specificity; Sucrose | 2006 |
Two forms of learning following training to a single odorant in Caenorhabditis elegans AWC neurons.
Topics: Adaptation, Physiological; Analysis of Variance; Animals; Animals, Genetically Modified; Arrestin; Association Learning; Benzaldehydes; Caenorhabditis elegans; Caenorhabditis elegans Proteins; Conditioning, Classical; Cyclic GMP-Dependent Protein Kinases; Food Deprivation; Insulin; Microscopy, Confocal; Neurons; Odorants; Olfactory Pathways; Pentanols; Reaction Time; Serotonin; Signal Transduction; Smell; Sucrose | 2012 |
Chemical and volatile composition of Pálinka produced using different commercial yeast strains of Saccharomyces cerevisiae.
Topics: 1-Butanol; Butanols; Dietary Sugars; Ethanol; Fermentation; Fructose; Glucose; Malus; Monosaccharides; Pentanols; Saccharomyces cerevisiae; Sucrose; Volatile Organic Compounds; Wine | 2022 |