proline has been researched along with dihydroxyacetone in 4 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 2 (50.00) | 29.6817 |
| 2010's | 2 (50.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Adams, A; De Kimpe, N; Kersiene, M; Tehrani, KA | 1 |
| Neuhaus, C; Westermann, B | 1 |
| Frelek, J; Górecki, M; Jawiczuk, M; Leśniak, K; Mlynarski, J; Pasternak-Suder, M; Popik, O | 1 |
| Paravisini, L; Peterson, DG | 1 |
4 other study(ies) available for proline and dihydroxyacetone
| Article | Year |
|---|---|
Detailed investigation of the production of the bread flavor component 6-acetyl-1,2,3,4-tetrahydropyridine in proline/1,3-dihydroxyacetone model systems.
Topics: Bread; Dihydroxyacetone; Maillard Reaction; Models, Chemical; Proline; Pyridines; Sulfites; Taste | 2004 |
Dihydroxyacetone in amino acid catalyzed Mannich-type reactions.
Topics: Amino Acids; Catalysis; Dihydroxyacetone; Molecular Structure; Proline | 2005 |
Amine-catalyzed direct aldol reactions of hydroxy- and dihydroxyacetone: biomimetic synthesis of carbohydrates.
Topics: Amines; Biomimetics; Carbohydrates; Dihydroxyacetone; Glyceraldehyde; Molecular Structure; Proline; Serine; Stereoisomerism | 2014 |
Reactive carbonyl species as key control point for optimization of reaction flavors.
Topics: Chromatography, Liquid; Dihydroxyacetone; Gas Chromatography-Mass Spectrometry; Glucose; Isotope Labeling; Maillard Reaction; Mass Spectrometry; Proline; Pyridines; Taste | 2019 |