lactose has been researched along with 5-hydroxymethylfurfural in 7 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 1 (14.29) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 1 (14.29) | 29.6817 |
| 2010's | 4 (57.14) | 24.3611 |
| 2020's | 1 (14.29) | 2.80 |
| Authors | Studies |
|---|---|
| Calam, DH; Tarelli, E | 1 |
| Brown, WA; Cameron, D; Coté, A; van Walsum, GP | 1 |
| Guan, J; Lin, M; Pan, C | 1 |
| Contreras-Calderón, J; Gómez-Narváez, F; Medina-Pineda, Y | 1 |
| Gao, J; Han, Z; Li, J; Wang, S; Yang, Y; Zhang, Y | 1 |
| Fernandes de Carvalho, A; Francisquini, JD; Henrique Fonseca da Silva, P; Martins, E; Rocha, J; Stephani, R; Toledo Renhe, IR; Tuler Perrone, Í | 1 |
| Bi, H; Guo, Y; Liao, Z; Na, Z; Wang, Y | 1 |
7 other study(ies) available for lactose and 5-hydroxymethylfurfural
| Article | Year |
|---|---|
Additives to biological substances. V--The stability of lactose as a carrier for Biological Standards.
Topics: Drug Stability; Excipients; Freeze Drying; Furaldehyde; Lactose; Reference Standards | 1988 |
Hydrolysis of lactose in whey permeate for subsequent fermentation to ethanol.
Topics: Animals; Carbon Dioxide; Ethanol; Fermentation; Furaldehyde; Galactose; Hydrogen-Ion Concentration; Hydrolysis; Kinetics; Lactose; Membrane Transport Proteins; Milk Proteins; Temperature; Whey Proteins | 2004 |
A multidisciplinary approach to identify a degradation product in a pharmaceutical dosage form.
Topics: Chromatography, High Pressure Liquid; Drug Contamination; Drug Stability; Excipients; Furaldehyde; Hydrolysis; Lactose; Magnetic Resonance Spectroscopy; Microchemistry; Spectrometry, Mass, Electrospray Ionization; Tandem Mass Spectrometry; Technology, Pharmaceutical | 2011 |
Evaluation of the heat damage of whey and whey proteins using multivariate analysis.
Topics: Cluster Analysis; Food, Preserved; Furaldehyde; Hot Temperature; Hydrogen-Ion Concentration; Lactose; Lysine; Maillard Reaction; Multivariate Analysis; Principal Component Analysis; Solubility; Water; Whey; Whey Proteins | 2017 |
Mitigation of 3-deoxyglucosone and 5-hydroxymethylfurfural in brown fermented milk via an alternative browning process based on the hydrolysis of endogenous lactose.
Topics: Animals; Cattle; Deoxyglucose; Fermentation; Furaldehyde; Glucose; Hot Temperature; Hydrolysis; Lactose; Maillard Reaction; Milk | 2019 |
5-Hydroxymethylfurfural formation and color change in lactose-hydrolyzed Dulce de leche.
Topics: Animals; Chemical Phenomena; Color; Food Handling; Furaldehyde; Hydrogen-Ion Concentration; Hydrolysis; Lactose; Maillard Reaction; Milk; South America; Sucrose; Taste | 2019 |
Influence of Pasteurization on Maillard Reaction in Lactose-Free Milk.
Topics: Animals; Lactase; Lactose; Maillard Reaction; Milk; Pasteurization; Proteins | 2023 |