Compounds > mepiquat
Page last updated: 2024-08-22

mepiquat and trigonelline

mepiquat has been researched along with trigonelline 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
Delatour, T; Dubois, M; Hammel, YA; Stadler, RH1
Bessaire, T; Delatour, T; Stadler, RH; Tarres, A1
Li, X; Tan, L; Yan, H; Yuan, Y; Zhang, X1

Other Studies

3 other study(ies) available for mepiquat and trigonelline

ArticleYear
N,N-dimethylpiperidinium (mepiquat): Part 1. Formation in model systems and relevance to roasted food products.
    Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2014, Volume: 31, Issue:2

    Topics: Alkaloids; Food Analysis; Hot Temperature; Lysine; Piperidines; Plant Growth Regulators

2014
Role of choline and glycine betaine in the formation of N,N-dimethylpiperidinium (mepiquat) under Maillard reaction conditions.
    Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2014, Volume: 31, Issue:12

    Topics: Alkaloids; Betaine; Carbon Radioisotopes; Choline; Chromatography, High Pressure Liquid; Deuterium; Hot Temperature; Kinetics; Lysine; Maillard Reaction; Methylation; Models, Chemical; Molecular Structure; Molecular Weight; Piperidines; Spectrometry, Mass, Electrospray Ionization; Tandem Mass Spectrometry

2014
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