isovalerylaldehyde has been researched along with 2-keto-4-methylvalerate 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 | 1 (50.00) | 29.6817 |
| 2010's | 0 (0.00) | 24.3611 |
| 2020's | 1 (50.00) | 2.80 |
| Authors | Studies |
|---|---|
| Ayad, EH; Engels, WJ; Smit, G; Verheul, A; Wouters, JT | 1 |
| Bai, W; Guo, S; Li, X; Mai, R; Yang, J; Zhao, W | 1 |
2 other study(ies) available for isovalerylaldehyde and 2-keto-4-methylvalerate
| Article | Year |
|---|---|
Enhanced flavour formation by combination of selected lactococci from industrial and artisanal origin with focus on completion of a metabolic pathway.
Topics: Aldehydes; Amino Acids; Animals; Cacao; Carboxy-Lyases; Cattle; Cell Extracts; Keto Acids; Lactococcus lactis; Leucine; Milk; Milk Proteins; Taste; Transaminases | 2001 |
The contribution of inoculated probiotics to increased protein-derived volatile flavor compounds.
Topics: Lactobacillus plantarum; Probiotics | 2023 |