Compounds > isovalerylaldehyde
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isovalerylaldehyde and leucine

isovalerylaldehyde has been researched along with leucine in 7 studies

Research

Studies (7)

TimeframeStudies, this research(%)All Research%
pre-19902 (28.57)18.7374
1990's0 (0.00)18.2507
2000's3 (42.86)29.6817
2010's2 (28.57)24.3611
2020's0 (0.00)2.80

Authors

AuthorsStudies
DeSouza, M; Marshall, AW; Morgan, MY1
Anderson, GH; Blendis, LM; Goldberg, E; Kubow, S1
Collin, S; Perpète, P1
Ayad, EH; Engels, WJ; Smit, G; Verheul, A; Wouters, JT1
Engels, WJ; Smit, BA; Smit, G; Wouters, JT1
Afzal, MI; Borges, F; Cailliez-Grimal, C; Delaunay, S; Paris, C; Revol-Junelles, AM1
Afzal, MI; Boulahya, KA; Cailliez-Grimal, C; Delaunay, S; Paris, C1

Other Studies

7 other study(ies) available for isovalerylaldehyde and leucine

ArticleYear
Plasma 3-methylbutanal in man and its relationship to hepatic encephalopathy.
    Clinical physiology (Oxford, England), 1985, Volume: 5, Issue:1

    Topics: Administration, Oral; Aldehydes; Basal Metabolism; Chromatography, Gas; Fasting; Female; Hepatic Encephalopathy; Hepatitis, Alcoholic; Humans; Leucine; Liver Cirrhosis, Biliary; Liver Diseases, Alcoholic; Male; Neomycin

1985
3-methylbutanal metabolism in the adult rat.
    Clinical science (London, England : 1979), 1981, Volume: 61, Issue:4

    Topics: Aldehydes; Animals; Brain; Electroencephalography; Hydroxyindoleacetic Acid; Leucine; Male; Neomycin; Rats; Rats, Inbred Strains; Serotonin; Tryptophan

1981
Evidence of Strecker aldehyde excretion by yeast in cold contact fermentations.
    Journal of agricultural and food chemistry, 2000, Volume: 48, Issue:6

    Topics: Aldehydes; Chromatography, Gas; Cold Temperature; Culture Media; Deuterium; Fermentation; Leucine; Saccharomyces cerevisiae

2000
Enhanced flavour formation by combination of selected lactococci from industrial and artisanal origin with focus on completion of a metabolic pathway.
    Journal of applied microbiology, 2001, Volume: 90, Issue:1

    Topics: Aldehydes; Amino Acids; Animals; Cacao; Carboxy-Lyases; Cattle; Cell Extracts; Keto Acids; Lactococcus lactis; Leucine; Milk; Milk Proteins; Taste; Transaminases

2001
Diversity of L-leucine catabolism in various microorganisms involved in dairy fermentations, and identification of the rate-controlling step in the formation of the potent flavour component 3-methylbutanal.
    Applied microbiology and biotechnology, 2004, Volume: 64, Issue:3

    Topics: 3-Methyl-2-Oxobutanoate Dehydrogenase (Lipoamide); Alcohol Oxidoreductases; Aldehydes; Arthrobacter; Bacteria; Bifidobacterium; Biotransformation; Brevibacterium; Cheese; Corynebacterium; Fermentation; Flavoring Agents; Food Microbiology; Lactobacillus; Lactococcus; Leucine; Leuconostoc; Propionibacterium; Streptococcus; Transaminases

2004
Identification of metabolic pathways involved in the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism by Carnobacterium maltaromaticum LMA 28.
    International journal of food microbiology, 2012, Jul-16, Volume: 157, Issue:3

    Topics: Aldehydes; Carnobacterium; Cheese; Enzymes; Flavoring Agents; Lactobacillaceae; Leucine

2012
Effect of oxygen on the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism during batch culture in Carnobacterium maltaromaticum LMA 28.
    Journal of dairy science, 2013, Volume: 96, Issue:1

    Topics: Aldehydes; Bacterial Load; Carnobacterium; Chromatography, Gas; Culture Media; Glucose; Lactic Acid; Leucine; Oxygen

2013