Page last updated: 2024-08-21

thiazolidine-4-carboxylic acid and 2-thioxo-4-thiazolidinecarboxylic acid

thiazolidine-4-carboxylic acid has been researched along with 2-thioxo-4-thiazolidinecarboxylic acid in 4 studies

Research

Studies (4)

TimeframeStudies, this research(%)All Research%
pre-19900 (0.00)18.7374
1990's0 (0.00)18.2507
2000's0 (0.00)29.6817
2010's0 (0.00)24.3611
2020's4 (100.00)2.80

Authors

AuthorsStudies
Cui, H; Hayat, K; Ho, CT; Wei, S; Zhang, X1
Cui, H; Deng, S; Hayat, K; Ho, CT; Xia, X; Zhai, Y; Zhang, X1
Cui, H; Fu, Y; Hayat, K; Ho, CT; Li, T; Wu, X; Zhai, Y; Zhang, X1
Fu, Y; Hayat, K; Ho, CT; Li, T; Zhai, Y1

Other Studies

4 other study(ies) available for thiazolidine-4-carboxylic acid and 2-thioxo-4-thiazolidinecarboxylic acid

ArticleYear
Glycine-Xylose Amadori Compound Formation Tracing through Maillard Browning Inhibition by 2-Threityl-thiazolidine-4-carboxylic Acid Formation from Deoxyosone and Exogenous Cysteine.
    Journal of agricultural and food chemistry, 2022, Sep-28, Volume: 70, Issue:38

    Topics: Cysteine; Glycine; Maillard Reaction; Thiazolidines; Xylose

2022
Reduced asynchronism between regenerative cysteine and fragments of deoxyosones promoting formation of sulfur-containing compounds through extra-added xylose and elevated temperature during thermal processing of 2‑threityl-thiazolidine-4-carboxylic acid.
    Food chemistry, 2023, Mar-15, Volume: 404, Issue:Pt A

    Topics: Cysteine; Maillard Reaction; Sulfur; Sulfur Compounds; Temperature; Xylose

2023
Regulated Formation of Inhibited Color and Enhanced Flavor Derived from Heated 2-Threityl-Thiazolidine-4-Carboxylic Acid with Additional Cysteine Targeting at Different Degradation Stages.
    Journal of agricultural and food chemistry, 2023, Oct-04, Volume: 71, Issue:39

    Topics: Cysteine; Maillard Reaction; Xylose

2023
Intrinsic Molecular Mechanisms of Transformation between Isomeric Intermediates Formed at Different Stages of Cysteine-Xylose Maillard Reaction Model through Dehydration.
    Journal of agricultural and food chemistry, 2023, Nov-01, Volume: 71, Issue:43

    Topics: Cysteine; Dehydration; Humans; Maillard Reaction; Water; Xylose

2023