Page last updated: 2024-08-22

mepiquat and pipecolic acid

mepiquat has been researched along with pipecolic acid in 3 studies

Research

Studies (3)

TimeframeStudies, this research(%)All Research%
pre-19900 (0.00)18.7374
1990's0 (0.00)18.2507
2000's0 (0.00)29.6817
2010's2 (66.67)24.3611
2020's1 (33.33)2.80

Authors

AuthorsStudies
Bessaire, T; Delatour, T; Rademacher, W; Stadler, RH; Tarres, A; Yuan, Y1
Li, X; Liu, H; Qu, Y; Yu, H; Yuan, Y; Zhang, J; Zhang, W; Zhuang, H1
Li, X; Tan, L; Yan, H; Yuan, Y; Zhang, X1

Other Studies

3 other study(ies) available for mepiquat and pipecolic acid

ArticleYear
Heat-induced formation of mepiquat by decarboxylation of pipecolic acid and its betaine derivative. Part 2: Natural formation in cooked vegetables and selected food products.
    Food chemistry, 2017, Aug-01, Volume: 228

    Topics: Betaine; Cooking; Hot Temperature; Pipecolic Acids; Piperidines; Solanum tuberosum; Vegetables

2017
Carnitine, A New Precursor in the Formation of the Plant Growth Regulator Mepiquat.
    Journal of agricultural and food chemistry, 2018, Jun-13, Volume: 66, Issue:23

    Topics: Carnitine; Chromatography, High Pressure Liquid; Hot Temperature; Maillard Reaction; Methylation; Pipecolic Acids; Piperidines; Plant Growth Regulators; Tandem Mass Spectrometry

2018
Heat-induced formation of N,N-dimethylpiperidinium (mepiquat) in Arabica and Robusta coffee.
    Journal of food science, 2020, Volume: 85, Issue:9

    Topics: Alkaloids; Coffea; Coffee; Cooking; Hot Temperature; Indonesia; Maillard Reaction; Pipecolic Acids; Piperidines; Seeds

2020