n-hexanal has been researched along with riboflavin in 5 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 3 (60.00) | 29.6817 |
| 2010's | 1 (20.00) | 24.3611 |
| 2020's | 1 (20.00) | 2.80 |
| Authors | Studies |
|---|---|
| Danielsen, B; Mortensen, G; Stapelfeldt, H; Sørensen, J | 1 |
| Bredie, WL; Havemose, MS; Nielsen, JH; Poulsen, HD; Weisbjerg, MR | 1 |
| Lee, JH; Min, DB | 1 |
| Brothersen, C; Legako, J; Martini, S; McMahon, DJ | 1 |
| Cadwallader, DC; Carter, BG; Drake, MA; Harwood, WS | 1 |
5 other study(ies) available for n-hexanal and riboflavin
| Article | Year |
|---|---|
Effect of specific wavelengths on light-induced quality changes in Havarti cheese.
Topics: Aldehydes; Animals; Cheese; Chromatography, Gas; Colorimetry; Food Packaging; Hexanols; Light; Mass Spectrometry; Oxidation-Reduction; Pentanols; Photochemistry; Riboflavin | 2003 |
Oxidative stability of milk influenced by fatty acids, antioxidants, and copper derived from feed.
Topics: Aldehydes; alpha-Tocopherol; Animal Feed; Animals; Antioxidants; beta Carotene; Cattle; Copper; Fatty Acids; Female; Food Preservation; Gas Chromatography-Mass Spectrometry; Light; Lipid Peroxidation; Lipid Peroxides; Milk; Oxidation-Reduction; Riboflavin; Time Factors; Tyrosine; Volatilization | 2006 |
Changes of headspace volatiles in milk with riboflavin photosensitization.
Topics: Aldehydes; Animals; Cold Temperature; Dimethyl Sulfoxide; Dose-Response Relationship, Radiation; Fats; Food Handling; Free Radical Scavengers; Gas Chromatography-Mass Spectrometry; Light; Milk; Photosensitizing Agents; Riboflavin; Singlet Oxygen; Solid Phase Microextraction; Volatile Organic Compounds | 2009 |
Comparison of milk oxidation by exposure to LED and fluorescent light.
Topics: Aldehydes; Animals; Fats; Light; Milk; Oxidation-Reduction; Riboflavin; Taste; Vitamin A | 2016 |
The role of heat treatment in light oxidation of fluid milk.
Topics: Aldehydes; Animals; Gas Chromatography-Mass Spectrometry; Hot Temperature; Light; Lipids; Milk; Oxidation-Reduction; Oxygen; Pasteurization; Riboflavin; Solid Phase Microextraction; Steam; Sulfur Compounds; Taste; Time Factors | 2020 |