proline and dihydroxyacetone

proline has been researched along with dihydroxyacetone in 4 studies

Research

Studies (4)

TimeframeStudies, this research(%)All Research%
pre-19900 (0.00)18.7374
1990's0 (0.00)18.2507
2000's2 (50.00)29.6817
2010's2 (50.00)24.3611
2020's0 (0.00)2.80

Authors

AuthorsStudies
Adams, A; De Kimpe, N; Kersiene, M; Tehrani, KA1
Neuhaus, C; Westermann, B1
Frelek, J; Górecki, M; Jawiczuk, M; Leśniak, K; Mlynarski, J; Pasternak-Suder, M; Popik, O1
Paravisini, L; Peterson, DG1

Other Studies

4 other study(ies) available for proline and dihydroxyacetone

ArticleYear
Detailed investigation of the production of the bread flavor component 6-acetyl-1,2,3,4-tetrahydropyridine in proline/1,3-dihydroxyacetone model systems.
    Journal of agricultural and food chemistry, 2004, Sep-08, Volume: 52, Issue:18

    Topics: Bread; Dihydroxyacetone; Maillard Reaction; Models, Chemical; Proline; Pyridines; Sulfites; Taste

2004
Dihydroxyacetone in amino acid catalyzed Mannich-type reactions.
    Angewandte Chemie (International ed. in English), 2005, Jun-27, Volume: 44, Issue:26

    Topics: Amino Acids; Catalysis; Dihydroxyacetone; Molecular Structure; Proline

2005
Amine-catalyzed direct aldol reactions of hydroxy- and dihydroxyacetone: biomimetic synthesis of carbohydrates.
    The Journal of organic chemistry, 2014, Jun-20, Volume: 79, Issue:12

    Topics: Amines; Biomimetics; Carbohydrates; Dihydroxyacetone; Glyceraldehyde; Molecular Structure; Proline; Serine; Stereoisomerism

2014
Reactive carbonyl species as key control point for optimization of reaction flavors.
    Food chemistry, 2019, Feb-15, Volume: 274

    Topics: Chromatography, Liquid; Dihydroxyacetone; Gas Chromatography-Mass Spectrometry; Glucose; Isotope Labeling; Maillard Reaction; Mass Spectrometry; Proline; Pyridines; Taste

2019