Page last updated: 2024-08-21

pyrazines and diacetyl

pyrazines has been researched along with diacetyl in 8 studies

Research

Studies (8)

TimeframeStudies, this research(%)All Research%
pre-19901 (12.50)18.7374
1990's2 (25.00)18.2507
2000's2 (25.00)29.6817
2010's3 (37.50)24.3611
2020's0 (0.00)2.80

Authors

AuthorsStudies
Bargmann, CI; Colbert, HA; Sengupta, P1
Bargmann, CI; Chou, JH; Sengupta, P1
Demaimay, M; Le Guen, S; Prost, C1
Almy, J; de Revel, G1
KREMS, IJ; SPOERRI, PE1
Chen, J; Li, G; Lu, Z; Ma, Y; Xia, R; Xu, Q; Xu, W; Xu, Z1
Guerra, PV; Yaylayan, VA1
Li, P; Lin, M; Liu, X; Song, H; Xu, Q; Yao, J1

Other Studies

8 other study(ies) available for pyrazines and diacetyl

ArticleYear
The C. elegans gene odr-7 encodes an olfactory-specific member of the nuclear receptor superfamily.
    Cell, 1994, Dec-16, Volume: 79, Issue:6

    Topics: Amino Acid Sequence; Animals; Base Sequence; Caenorhabditis elegans; Caenorhabditis elegans Proteins; Cell Compartmentation; Cell Nucleus; Chemotaxis; Chromosome Mapping; Cloning, Molecular; Diacetyl; Genes, Helminth; Molecular Sequence Data; Mutation; Neurons; Pyrazines; Receptors, Cytoplasmic and Nuclear; Receptors, Odorant; Sequence Homology, Amino Acid; Smell

1994
odr-10 encodes a seven transmembrane domain olfactory receptor required for responses to the odorant diacetyl.
    Cell, 1996, Mar-22, Volume: 84, Issue:6

    Topics: Amino Acid Sequence; Animals; Base Sequence; Caenorhabditis elegans; Chemotaxis; Diacetyl; Gene Expression Regulation; Genes, Helminth; Helminth Proteins; Male; Molecular Sequence Data; Mutation; Olfactory Receptor Neurons; Pyrazines; Receptors, Odorant; Sensitivity and Specificity; Signal Transduction

1996
Critical comparison of three olfactometric methods for the identification of the most potent odorants in cooked mussels (Mytilus edulis).
    Journal of agricultural and food chemistry, 2000, Volume: 48, Issue:4

    Topics: Aldehydes; Animals; Bivalvia; Chromatography, Gas; Cooking; Diacetyl; Humans; Odorants; Pentanols; Pyrazines; Seafood

2000
Approaches to wine aroma: C1 transfer during the reaction between diacetyl and cysteine.
    Annals of the New York Academy of Sciences, 2008, Volume: 1126

    Topics: Cysteine; Diacetyl; Odorants; Pyrazines; Wine

2008
Syntheses in the pyrazine series; preparation of 2,5-dicyanopyrazine and the diacetyl diamide of pyrazine dicarboxylic acid-2,5.
    Journal of the American Chemical Society, 1946, Volume: 68

    Topics: Diacetyl; Diamide; Dicarboxylic Acids; Pyrazines

1946
Ligustrazine formation in Zhenjiang aromatic vinegar: changes during fermentation and storing process.
    Journal of the science of food and agriculture, 2011, Volume: 91, Issue:9

    Topics: Acetic Acid; Acetoin; China; Diacetyl; Fermentation; Food Handling; Food Microbiology; Gas Chromatography-Mass Spectrometry; Maillard Reaction; Pyrazines

2011
Double Schiff base adducts of 2,3-butanedione with glycine: formation of pyrazine rings with the participation of amino acid carbon atoms.
    Journal of agricultural and food chemistry, 2012, Nov-14, Volume: 60, Issue:45

    Topics: Amino Acids; Diacetyl; Glycine; Maillard Reaction; Molecular Structure; Pyrazines; Schiff Bases

2012
Aroma-active components of yeast extract pastes with a basic and characteristic meaty flavour.
    Journal of the science of food and agriculture, 2014, Mar-30, Volume: 94, Issue:5

    Topics: Aldehydes; China; Diacetyl; Female; Flavoring Agents; Food Preferences; Furans; Humans; Ketones; Male; Odorants; Principal Component Analysis; Pyrazines; Pyrroles; Saccharomyces cerevisiae; Stereoisomerism; Sulfhydryl Compounds; Taste; Vinyl Compounds

2014