phenacylamine has been researched along with indoleacetic acid in 3 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 2 (66.67) | 18.2507 |
| 2000's | 1 (33.33) | 29.6817 |
| 2010's | 0 (0.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Christoph, N; Gessner, M; Hoenicke, K; Simat, TJ | 1 |
| Christoph, N; Hoenicke, K; Köhler, HJ; Schwab, A; Simat, TJ; Steinhart, H | 1 |
| Borchert, O; Grüning, K; Hoenicke, K; Simat, TJ | 1 |
3 other study(ies) available for phenacylamine and indoleacetic acid
| Article | Year |
|---|---|
Off-flavor compounds in wine and other food products formed by enzymatical, physical, and chemical degradation of tryptophan and its metabolites.
Topics: Acetophenones; Food; Food Analysis; Food Contamination; Gas Chromatography-Mass Spectrometry; Indoleacetic Acids; Taste; Tryptophan; Wine | 1999 |
Determination of tryptophan and tryptophan metabolites in grape must and wine.
Topics: Acetophenones; Chromatography, High Pressure Liquid; Indoleacetic Acids; Odorants; Rosales; Taste; Tryptophan; Wine | 1999 |
"Untypical aging off-flavor" in wine: synthesis of potential degradation compounds of indole-3-acetic acid and kynurenine and their evaluation as precursors of 2-aminoacetophenone.
Topics: Acetophenones; Chromatography, High Pressure Liquid; Fermentation; Food Technology; Indoleacetic Acids; Kynurenine; Odorants; Saccharomyces cerevisiae; Sulfur; Taste; Time Factors; Wine | 2002 |