n-hexanal has been researched along with caseins in 4 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 1 (25.00) | 18.7374 |
| 1990's | 1 (25.00) | 18.2507 |
| 2000's | 1 (25.00) | 29.6817 |
| 2010's | 0 (0.00) | 24.3611 |
| 2020's | 1 (25.00) | 2.80 |
| Authors | Studies |
|---|---|
| Chuyen, NV; Kato, H; Utsunomiya, N | 1 |
| Bourdillon, C; Remy, MH; Thomas, D | 1 |
| Decker, EA; Díaz, M; Dunn, CM; McClements, DJ | 1 |
| Anankanbil, S; García-Moreno, PJ; Guo, Z; Hyldig, G; Jacobsen, C; Soria Caindec, AM; Sørensen, AM; Yesiltas, B | 1 |
4 other study(ies) available for n-hexanal and caseins
| Article | Year |
|---|---|
Nutritional and physiological effects of casein modified by glucose, diacetyl, or hexanal.
Topics: Aldehydes; Amino Acids; Animals; Caseins; Diacetyl; Digestion; Glucose; Leukocyte Count; Maillard Reaction; Male; Nutritive Value; Rats; Rats, Inbred Strains; Weight Gain | 1990 |
New properties of chymotrypsin modified by fixation with a hydrophobic molecule: hexanal.
Topics: Aldehydes; Animals; Caseins; Cattle; Chemical Phenomena; Chemistry; Chymotrypsin; Chymotrypsinogen; Dipeptides; Isoelectric Focusing; Kinetics; Structure-Activity Relationship; Thermodynamics; Tyrosine | 1984 |
Use of caseinophosphopeptides as natural antioxidants in oil-in-water emulsions.
Topics: Aldehydes; Antioxidants; Calcium; Caseins; Corn Oil; Emulsions; Hydrogen-Ion Concentration; Lipid Peroxidation; Peptide Fragments; Phosphopeptides; Water | 2003 |
Enrichment of mayonnaise with a high fat fish oil-in-water emulsion stabilized with modified DATEM C14 enhances oxidative stability.
Topics: Aldehydes; Antioxidants; Caffeic Acids; Caseins; Condiments; Diglycerides; Emulsions; Fish Oils; Food Storage; Humans; Odorants; Oxidation-Reduction; Tartrates; Taste; Viscosity; Volatile Organic Compounds; Water | 2021 |