sucrose has been researched along with pyruvaldehyde in 5 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 4 (80.00) | 24.3611 |
| 2020's | 1 (20.00) | 2.80 |
| Authors | Studies |
|---|---|
| Hengel, M; Jang, HW; Jiang, Y; Shibamoto, T | 1 |
| Arnold, LA; Cook, JM; McMurray, KM; Palmer, AA; Sidhu, PS | 1 |
| Gökmen, V; Göncüoğlu Taş, N | 1 |
| Gökmen, V; Hamzalıoğlu, A | 1 |
| Xu, XB; Yu, P; Yu, SJ | 1 |
5 other study(ies) available for sucrose and pyruvaldehyde
| Article | Year |
|---|---|
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 |
Genetic and pharmacological manipulation of glyoxalase 1 regulates voluntary ethanol consumption in mice.
Topics: Alcohol Drinking; Animals; Behavior, Animal; Central Nervous System Depressants; Ethanol; Female; Gene Knockdown Techniques; Lactoylglutathione Lyase; Male; Mice; Mice, Inbred C57BL; Mice, Transgenic; Pyruvaldehyde; Receptors, GABA-A; Reflex, Righting; Saccharin; Self Administration; Sucrose; Sweetening Agents; Water | 2017 |
Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study.
Topics: Amino Acids; Cooking; Corylus; Deoxyglucose; Fructose; Furaldehyde; Glucose; Glyoxal; Kinetics; Maillard Reaction; Pyruvaldehyde; Sucrose | 2017 |
5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling.
Topics: Acrylamide; Amino Acids; Coffee; Deoxyglucose; Food-Processing Industry; Furaldehyde; Glucose; Glyoxal; Hot Temperature; Kinetics; Pyruvaldehyde; Sucrose | 2020 |
Inhibitory effect of sugarcane molasses extract on the formation of N
Topics: Antioxidants; Glucose; Glycation End Products, Advanced; Lysine; Maillard Reaction; Molasses; Pyruvaldehyde; Saccharum | 2017 |