thiazolidines has been researched along with xylose in 4 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 | 1 (25.00) | 24.3611 |
| 2020's | 3 (75.00) | 2.80 |
| Authors | Studies |
|---|---|
| Cui, H; Hayat, K; Ho, CT; Hussain, S; Jia, C; Tahir, MU; Yu, J; Zhai, Y; Zhang, X | 1 |
| Cui, H; Deng, S; Hayat, K; Ho, CT; Hussain, S; Tahir, MU; Zhai, Y; Zhang, Q; Zhang, X | 1 |
| Cui, H; Deng, S; Hayat, K; Ho, CT; Wu, X; Zhai, Y; Zhang, Q; Zhang, X | 1 |
| Cui, H; Hayat, K; Ho, CT; Wei, S; Zhang, X | 1 |
4 other study(ies) available for thiazolidines and xylose
| Article | Year |
|---|---|
Interaction of Added l-Cysteine with 2-Threityl-thiazolidine-4-carboxylic Acid Derived from the Xylose-Cysteine System Affecting Its Maillard Browning.
Topics: Chromatography, High Pressure Liquid; Cysteine; Glycation End Products, Advanced; Hot Temperature; Maillard Reaction; Thiazolidines; Xylose | 2019 |
Transformation between 2-Threityl-thiazolidine-4-carboxylic Acid and Xylose-Cysteine Amadori Rearrangement Product Regulated by pH Adjustment during High-Temperature Instantaneous Dehydration.
Topics: Cysteine; Glycation End Products, Advanced; Hot Temperature; Hydrogen-Ion Concentration; Maillard Reaction; Thiazolidines; Water; Xylose | 2020 |
Degradation of 2-Threityl-Thiazolidine-4-Carboxylic Acid and Corresponding Browning Accelerated by Trapping Reaction between Extra-Added Xylose and Released Cysteine during Maillard Reaction.
Topics: Cysteine; Maillard Reaction; Thiazolidines; Xylose | 2021 |
Glycine-Xylose Amadori Compound Formation Tracing through Maillard Browning Inhibition by 2-Threityl-thiazolidine-4-carboxylic Acid Formation from Deoxyosone and Exogenous Cysteine.
Topics: Cysteine; Glycine; Maillard Reaction; Thiazolidines; Xylose | 2022 |