sucrose and pyruvaldehyde

sucrose has been researched along with pyruvaldehyde in 5 studies

Research

Studies (5)

TimeframeStudies, this research(%)All Research%
pre-19900 (0.00)18.7374
1990's0 (0.00)18.2507
2000's0 (0.00)29.6817
2010's4 (80.00)24.3611
2020's1 (20.00)2.80

Authors

AuthorsStudies
Hengel, M; Jang, HW; Jiang, Y; Shibamoto, T1
Arnold, LA; Cook, JM; McMurray, KM; Palmer, AA; Sidhu, PS1
Gökmen, V; Göncüoğlu Taş, N1
Gökmen, V; Hamzalıoğlu, A1
Xu, XB; Yu, P; Yu, SJ1

Other Studies

5 other study(ies) available for sucrose and pyruvaldehyde

ArticleYear
Formation of 4(5)-methylimidazole and its precursors, α-dicarbonyl compounds, in Maillard model systems.
    Journal of agricultural and food chemistry, 2013, Jul-17, Volume: 61, Issue:28

    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.
    Addiction biology, 2017, Volume: 22, Issue:2

    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.
    Food chemistry, 2017, Apr-15, Volume: 221

    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.
    Food chemistry, 2020, Jul-15, Volume: 318

    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
    Food chemistry, 2017, Apr-15, Volume: 221

    Topics: Antioxidants; Glucose; Glycation End Products, Advanced; Lysine; Maillard Reaction; Molasses; Pyruvaldehyde; Saccharum

2017