pyruvaldehyde has been researched along with 4-methylimidazole in 5 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 1 (20.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 3 (60.00) | 24.3611 |
| 2020's | 1 (20.00) | 2.80 |
| Authors | Studies |
|---|---|
| Khor, OT; Miyata, T; Osawa, T; Oya, T; Uchida, K; Yasuda, Y | 1 |
| Hengel, M; Jang, HW; Jiang, Y; Shibamoto, T | 1 |
| Xu, XB; Yu, P; Yu, SJ | 1 |
| Huang, M; Kong, F; Wu, X; Yu, S | 1 |
| Chang, H; Chen, J; Chen, Q; Deng, P; He, Z; Oz, E; Oz, F; Qin, F; Wang, Q; Wang, Z; Zeng, M | 1 |
5 other study(ies) available for pyruvaldehyde and 4-methylimidazole
| Article | Year |
|---|---|
Protein modification by a Maillard reaction intermediate methylglyoxal. Immunochemical detection of fluorescent 5-methylimidazolone derivatives in vivo.
Topics: Animals; Antibodies; Aorta; Arginine; Arteriosclerosis; Hemocyanins; Humans; Imidazoles; Lysine; Maillard Reaction; Molecular Structure; Pyruvaldehyde; Rabbits; Serum Albumin, Bovine | 1997 |
Formation of 4(5)-methylimidazole and its precursors, α-dicarbonyl compounds, in Maillard model systems.
Topics: Ammonia; Carbonated Beverages; Carcinogens; Chromatography, Gas; Diacetyl; Food Handling; Glucose; Glyoxal; Hot Temperature; Hydrogen-Ion Concentration; Imidazoles; Maillard Reaction; Pyruvaldehyde; Sucrose | 2013 |
Comparative Study of the Effect of Glucosamine and Free Ammonium on 4-Methylimidazole Formation.
Topics: Ammonium Compounds; Chromatography, High Pressure Liquid; Glucosamine; Imidazoles; Maillard Reaction; Mass Spectrometry; Models, Chemical; Pyruvaldehyde | 2015 |
Short communication: Study on the formation of 2-methylimidazole and 4-methylimidazole in the Maillard reaction.
Topics: Aldehydes; Animals; Chromatography, High Pressure Liquid; Food Handling; Imidazoles; Maillard Reaction; Milk; Pyruvaldehyde; Tandem Mass Spectrometry | 2015 |
Investigation on the simultaneous inhibition of advanced glycation end products, 4-methylimidazole and hydroxymethylfurfural in thermal reaction meat flavorings by liquiritigenin, liquiritin and glycyrrhizic acid and possible pathways.
Topics: Animals; Cattle; Free Radicals; Glycation End Products, Advanced; Glycyrrhizic Acid; Lysine; Meat; Pyruvaldehyde; Tandem Mass Spectrometry | 2023 |