rhamnose has been researched along with furaneol in 3 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 1 (33.33) | 18.2507 |
| 2000's | 1 (33.33) | 29.6817 |
| 2010's | 1 (33.33) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Haleva-Toledo, E; Naim, M; Rouseff, RL; Zehavi, U | 1 |
| Blank, I; Davidek, T; Gouézec, E; Illmann, S; Rytz, A; Schuchmann, HP | 1 |
| Blank, I; Davidek, T; Illmann, S; Rytz, A | 1 |
3 other study(ies) available for rhamnose and furaneol
| Article | Year |
|---|---|
Effects of L-cysteine and N-acetyl-L-cysteine on 4-hydroxy-2, 5-dimethyl-3(2H)-furanone (furaneol), 5-(hydroxymethyl)furfural, and 5-methylfurfural formation and browning in buffer solutions containing either rhamnose or glucose and arginine.
Topics: Acetylcysteine; Arginine; Buffers; Citrus; Cysteine; Food Additives; Food Preservation; Furaldehyde; Furans; Glucose; Humans; Maillard Reaction; Rhamnose | 1999 |
Generation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone from rhamnose as affected by reaction parameters: experimental design approach.
Topics: Chromatography, Ion Exchange; Furans; Gas Chromatography-Mass Spectrometry; Hydrogen-Ion Concentration; Kinetics; Lysine; Phosphates; Rhamnose; Water | 2009 |
A holistic approach towards defined product attributes by Maillard-type food processing.
Topics: Acrylamide; Color; Cooking; Flavoring Agents; Flour; Food-Processing Industry; Furans; Hot Temperature; Maillard Reaction; Oryza; Rhamnose; Viscosity | 2013 |