n-hexanal has been researched along with furan in 3 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 3 (100.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Hurh, BS; Jeong, GH; Kim, YS; Lee, SM; Oh, J; Shin, YK | 1 |
| Li, X; Qi, J; Wang, P; Xu, X; Zhou, G; Zhu, J | 1 |
| Jankowska, B; Mildner-Szkudlarz, S; Piechowska, P; Zawirska-Wojtasiak, R | 1 |
3 other study(ies) available for n-hexanal and furan
| Article | Year |
|---|---|
Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation.
Topics: Acetophenones; Alcohols; Aldehydes; Avena; Benzaldehydes; Disulfides; Esters; Fermentation; Furans; Gas Chromatography-Mass Spectrometry; Hydrocarbons; Ketones; Lacticaseibacillus paracasei; Lipid Metabolism; Octanols; Solid Phase Microextraction; Sulfides; Sulfur Compounds; Terpenes; Volatile Organic Compounds | 2016 |
Superchilled storage (-2.5 ± 1°C) extends the retention of taste-active and volatile compounds of yellow-feather chicken soup.
Topics: Adenosine Monophosphate; Aldehydes; Alkenes; Amino Acids; Animals; Chickens; Cold Temperature; Food Analysis; Food Quality; Food Storage; Furans; Inosine Monophosphate; Nucleotides; Odorants; Taste; Time Factors; Volatile Organic Compounds | 2018 |
Vitamin C and aroma composition of fresh leaves from Kalanchoe pinnata and Kalanchoe daigremontiana.
Topics: Aldehydes; Alkadienes; Ascorbic Acid; Fruit and Vegetable Juices; Furans; Gas Chromatography-Mass Spectrometry; Kalanchoe; Octanols; Odorants; Plant Extracts; Plant Leaves; Principal Component Analysis | 2019 |