pyrazines has been researched along with diacetyl in 8 studies
Timeframe | Studies, this research(%) | All Research% |
---|---|---|
pre-1990 | 1 (12.50) | 18.7374 |
1990's | 2 (25.00) | 18.2507 |
2000's | 2 (25.00) | 29.6817 |
2010's | 3 (37.50) | 24.3611 |
2020's | 0 (0.00) | 2.80 |
Authors | Studies |
---|---|
Bargmann, CI; Colbert, HA; Sengupta, P | 1 |
Bargmann, CI; Chou, JH; Sengupta, P | 1 |
Demaimay, M; Le Guen, S; Prost, C | 1 |
Almy, J; de Revel, G | 1 |
KREMS, IJ; SPOERRI, PE | 1 |
Chen, J; Li, G; Lu, Z; Ma, Y; Xia, R; Xu, Q; Xu, W; Xu, Z | 1 |
Guerra, PV; Yaylayan, VA | 1 |
Li, P; Lin, M; Liu, X; Song, H; Xu, Q; Yao, J | 1 |
8 other study(ies) available for pyrazines and diacetyl
Article | Year |
---|---|
The C. elegans gene odr-7 encodes an olfactory-specific member of the nuclear receptor superfamily.
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.
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).
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.
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.
Topics: Diacetyl; Diamide; Dicarboxylic Acids; Pyrazines | 1946 |
Ligustrazine formation in Zhenjiang aromatic vinegar: changes during fermentation and storing process.
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.
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.
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 |