Compounds > pyruvic acid

pyruvic acid and benzofurans

pyruvic acid has been researched along with benzofurans in 7 studies

Research

Studies (7)

TimeframeStudies, this research(%)All Research%
pre-19901 (14.29)18.7374
1990's0 (0.00)18.2507
2000's3 (42.86)29.6817
2010's1 (14.29)24.3611
2020's2 (28.57)2.80

Authors

AuthorsStudies
Cheung, JY; LaNoue, KF; Scaduto, RC; Wan, B1
Bakker, J; Romero, C1
Colomo, B; Gómez-Cordovés, MC; Morata, A; Suárez, JA1
Calderón, F; Gómez-Cordovés, MC; Morata, A; Suárez, JA1
De Rosso, M; Flamini, R; Kaplunov, T; Lewinsohn, E; Lichter, A; Maoz, I; Sela, N; Vedova, AD1
Laaksonen, O; Liu, S; Yang, B; Yang, W; Zhang, B1
Cai, J; Gui, W; Koo, I; Liu, Q; Nichols, RG; Patterson, AD; Rimal, B; Smith, PB; Tian, Y1

Other Studies

7 other study(ies) available for pyruvic acid and benzofurans

ArticleYear
Regulation of citric acid cycle by calcium.
    The Journal of biological chemistry, 1989, Aug-15, Volume: 264, Issue:23

    Topics: Animals; Benzofurans; Calcium; Citric Acid Cycle; Egtazic Acid; Fura-2; Kinetics; Male; Mitochondria, Heart; Oxygen Consumption; Pyruvates; Pyruvic Acid; Rats; Rats, Inbred Strains; Spectrometry, Fluorescence

1989
Effect of storage temperature and pyruvate on kinetics of anthocyanin degradation, vitisin A derivative formation, and color characteristics of model solutions.
    Journal of agricultural and food chemistry, 2000, Volume: 48, Issue:6

    Topics: Acetylation; Anthocyanins; Benzofurans; Coumaric Acids; Food Handling; Glucosides; Kinetics; Phenols; Pyruvic Acid; Temperature; Wine

2000
Pyruvic acid and acetaldehyde production by different strains of Saccharomyces cerevisiae: relationship with Vitisin A and B formation in red wines.
    Journal of agricultural and food chemistry, 2003, Dec-03, Volume: 51, Issue:25

    Topics: Acetaldehyde; Anthocyanins; Benzofurans; Fermentation; Fruit; Phenols; Pyruvic Acid; Saccharomyces cerevisiae; Species Specificity; Vitis; Wine

2003
Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces.
    International journal of food microbiology, 2006, Feb-01, Volume: 106, Issue:2

    Topics: Acetaldehyde; Anthocyanins; Antioxidants; Benzofurans; Chromatography, High Pressure Liquid; Fermentation; Food Microbiology; Hydrogen-Ion Concentration; Phenols; Pyruvic Acid; Saccharomyces; Saccharomyces cerevisiae; Species Specificity; Sulfur Dioxide; Temperature; Time Factors; Wine

2006
Metabolomic and transcriptomic changes underlying cold and anaerobic stresses after storage of table grapes.
    Scientific reports, 2019, 02-27, Volume: 9, Issue:1

    Topics: Acetates; Anaerobiosis; Benzofurans; Carbon Dioxide; Cold Temperature; Food Storage; Metabolomics; Pyruvic Acid; Signal Transduction; Stilbenes; Transcription Factors; Transcriptome; Up-Regulation; Vitis

2019
Pyranoanthocyanins in bilberry (Vaccinium myrtillus L.) wines fermented with Schizosaccharomyces pombe and their evolution during aging.
    Food chemistry, 2020, Feb-01, Volume: 305

    Topics: Anthocyanins; Benzofurans; Bioreactors; Chromatography, High Pressure Liquid; Fruit and Vegetable Juices; Mass Spectrometry; Phenols; Pyruvic Acid; Schizosaccharomyces; Time Factors; Vaccinium myrtillus

2020
Metabolic impact of persistent organic pollutants on gut microbiota.
    Gut microbes, 2020, 11-09, Volume: 12, Issue:1

    Topics: Animals; Bacteria; Benzofurans; Carbon; Cecum; Citric Acid Cycle; Gastrointestinal Microbiome; Lipid Metabolism; Male; Mice; Mice, Inbred C57BL; Persistent Organic Pollutants; Polychlorinated Biphenyls; Polychlorinated Dibenzodioxins; Protein Transport; Pyruvic Acid

2020