sabinene has been researched along with furaldehyde in 13 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 2 (15.38) | 18.2507 |
| 2000's | 3 (23.08) | 29.6817 |
| 2010's | 6 (46.15) | 24.3611 |
| 2020's | 2 (15.38) | 2.80 |
| Authors | Studies |
|---|---|
| Bello, JF; Kennedy, JF; Lloyd, LL; Rivera, ZS; Roig, MG | 1 |
| Haleva-Toledo, E; Naim, M; Rouseff, RL; Zehavi, U | 1 |
| Düzdemir, C; Eren, S; Gögüs, F | 1 |
| Esteve, MJ; Frígola, A; Rodrigo, C; Rodrigo, D | 1 |
| Arena, E; Fallico, B; Zappala, M | 1 |
| Arena, E; Ballistreri, G; Fallico, B | 1 |
| Kumar, P; Narayan, S; Sindhu, RK; Singh, I | 1 |
| Castro-Mejías, R; Cejudo-Bastante, MJ; Durán-Guerrero, E; García-Barroso, C; Natera-Marín, R | 1 |
| Alonso-Olalla, R; Alvarez, J; Delgado-Andrade, C; Pastoriza, S; Rufián-Henares, JA | 1 |
| Fan, G; Song, F; Wu, F; Ye, X | 1 |
| Delgado-Andrade, C; Pastoriza, S; Pérez-Burillo, S; Rufián-Henares, JA | 1 |
| Hattori, Y; Kato, M; Kikuchi, H; Kobayashi, K; Nishida, K; Uchida, R; Watanabe, E | 1 |
| Chen, Y; Lin, Z; Ma, W; Peng, Q; Shi, J; Wang, J; Wang, M; Yan, H; Zhang, Y; Zhu, Y | 1 |
13 other study(ies) available for sabinene and furaldehyde
| Article | Year |
|---|---|
A reversed-phase HPLC method for measurement of 5-hydroxymethyl furfuraldehyde and furfuraldehyde in processed juices.
Topics: Acetates; Ascorbic Acid; Beverages; Biotechnology; Chromatography, High Pressure Liquid; Citrus; Furaldehyde | 1992 |
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 |
Effects of some hydrocolloids and water activity on nonenzymic browning of concentrated orange juice.
Topics: Beverages; Citrus; Colloids; Food Additives; Food Preservation; Furaldehyde; Hydrogen-Ion Concentration; Indicators and Reagents; Pigments, Biological; Polysaccharides, Bacterial; Reference Standards; Temperature; Viscosity; Water | 2000 |
Effect of storage period under variable conditions on the chemical and physical composition and colour of Spanish refrigerated orange juices.
Topics: Amino Acids; Ascorbic Acid; Beverages; Chemical Phenomena; Chemistry, Physical; Citrus; Color; Electric Conductivity; Food Microbiology; Food Preservation; Furaldehyde; Hydrogen-Ion Concentration; Nutritive Value; Oils, Volatile; Refrigeration; Spain; Sterilization; Temperature; Time Factors; Viscosity | 2005 |
Degradation of 5-hydroxymethylfurfural in honey.
Topics: Citrus; Flowers; Fructose; Furaldehyde; Glucose; Honey; Hydrogen-Ion Concentration; Kinetics; Lactones; Nuts | 2008 |
Kinetics of 3-deoxy-D-erythro-hexos-2-ulose in unifloral honeys.
Topics: Chromatography, High Pressure Liquid; Citrus; Fagaceae; Flowers; Furaldehyde; Honey; Hot Temperature; Hydrogen-Ion Concentration; Ketoses; Kinetics; Time Factors | 2011 |
Honey collected from different floras of Chandigarh Tricity: a comparative study involving physicochemical parameters and biochemical activities.
Topics: Acids; Amylases; Animals; Anti-Bacterial Agents; Antioxidants; Azadirachta; Bees; Citrus; Dietary Sucrose; Escherichia coli; Flowers; Furaldehyde; Honey; Hydrogen-Ion Concentration; Magnoliopsida; Staphylococcus aureus; Water | 2010 |
Characterisation of commercial aromatised vinegars: phenolic compounds, volatile composition and antioxidant activity.
Topics: Acetic Acid; Antioxidants; Artemisia; Citrus; Cluster Analysis; Food Analysis; Fruit; Fungi; Furaldehyde; Phenols; Polyphenols; Rosmarinus; Spices; Superoxides; Vegetables; Volatile Organic Compounds; Volatilization | 2013 |
Nutritional and physicochemical characteristic of commercial Spanish citrus juices.
Topics: Antioxidants; Beverages; Chemical Phenomena; Citrus; Color; Food, Organic; Fruit; Furaldehyde; Humans; Nutritive Value; Quality Control; Spain | 2014 |
[Simultaneous determination of 11 constituents in Citrus reticulate 'Chachi' by high performance liquid chromatography].
Topics: Apigenin; Chromatography, High Pressure Liquid; Citrus; Flavones; Flavonoids; Furaldehyde; Glucosides; Hesperidin | 2015 |
Characterization of commercial Spanish non-citrus juices: Antioxidant and physicochemical aspects.
Topics: Antioxidants; Chromatography, High Pressure Liquid; Citrus; Cluster Analysis; Fruit and Vegetable Juices; Furaldehyde; Polyphenols; Spain; Spectrometry, Fluorescence | 2017 |
Identification of 5-Hydroxymethylfurfural (5-HMF) as an Active Component Citrus Jabara That Suppresses FcεRI-Mediated Mast Cell Activation.
Topics: Cell Degranulation; Citrus; Cytokines; Fermentation; Fermented Foods; Furaldehyde; Immunoglobulin E; Inflammation Mediators; Mast Cells; Plant Extracts; Receptors, IgE | 2020 |
Discrimination and Identification of Aroma Profiles and Characterized Odorants in Citrus Blend Black Tea with Different Citrus Species.
Topics: Acyclic Monoterpenes; Benzyl Compounds; Butyrates; Caprylates; Citrus; Furaldehyde; Gas Chromatography-Mass Spectrometry; Least-Squares Analysis; Limonene; Odorants; Olfactometry; Sesquiterpenes; Solid Phase Microextraction; Tea; Volatile Organic Compounds | 2020 |