xylose and cysteine
xylose has been researched along with cysteine in 48 studies
Compound Research Comparison
| Studies (xylose) | Trials (xylose) | Recent Studies (post-2010) (xylose) | Studies (cysteine) | Trials (cysteine) | Recent Studies (post-2010) (cysteine) |
|---|---|---|---|---|---|
| 7,016 | 78 | 2,365 | 40,132 | 418 | 11,457 |
Research
Studies (48)
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 9 (18.75) | 18.7374 |
| 1990's | 3 (6.25) | 18.2507 |
| 2000's | 6 (12.50) | 29.6817 |
| 2010's | 13 (27.08) | 24.3611 |
| 2020's | 17 (35.42) | 2.80 |
Authors
| Authors | Studies |
|---|---|
| Bruyne, C; Claeyssens, M; Kersters-Hilderson, H; Saman, E | 1 |
| Canale-Parola, E; Greenberg, EP | 1 |
| Ankel, H; Feingold, DS | 1 |
| Murachi, T; Takahashi, N; Yasuda, Y | 1 |
| Abou-Issa, H; Mendicino, J | 1 |
| Kickuth, R; Scheffer, F; Schlimme, E | 1 |
| Bailey, JM; Fishman, PH; Pentchev, PG | 1 |
| Evans, BR; Hathaway, GM; Lane, LM; Margalit, R; Ragauskas, A; Woodward, J | 1 |
| Lee, H; Zhang, Y | 1 |
| Ameeta, RK; Khan, IM; Krishna, NG; Subray, SH | 1 |
| Ames, JM; Guy, RC; Kipping, GJ | 1 |
| Kajikawa, H; Mitsumori, M; Ohmomo, S | 1 |
| ANDERSON, RL; FOSSITT, D; MORTLOCK, RP; WOOD, WA | 1 |
| DAGLEY, S; TRUDGILL, PW | 1 |
| Kwak, EJ; Lim, SI | 1 |
| Kodaki, T; Makino, K; Watanabe, S | 1 |
| Briffod, M; Cerny, C | 1 |
| Cerny, C; Guntz-Dubini, R | 2 |
| Gu, F; Hayat, K; Huang, M; Jia, C; Liu, P; Song, S; Xia, S; Zhang, X | 1 |
| Chen, Q; Fan, G; Lei, S; Pan, S; Wu, P; Xu, X; Xu, Y | 1 |
| Chen, F; Song, HL; Yang, C | 1 |
| Ong, OXH; Ong, PKC; Seow, YX; Zhou, W | 1 |
| Li, H; Li, X; Tang, C; Wang, C; Wang, J; Wei, X; Zhang, C | 1 |
| Chen, F; Fan, M; Hou, L; Liang, J; Xiao, Q; Xie, J; Zhao, J; Zhao, M | 1 |
| Cao, C; Chen, F; Fan, M; Hou, L; Xiao, Q; Xie, J; Zhao, J; Zhao, M | 1 |
| Chen, X; Cui, H; Xia, S; Yang, B; Yu, J; Zhang, X | 1 |
| Elfalleh, W; He, S; Sun, H; Tang, M; Wang, J; Wu, Z; Zhang, Z; Zhao, J | 1 |
| Masuzaki, R; Murata, M; Noda, K; Terauchi, Y; Yamada, S | 1 |
| Cui, H; Hayat, K; Ho, CT; Hussain, S; Jia, C; Tahir, MU; Yu, J; Zhai, Y; Zhang, X | 1 |
| Cui, H; Hayat, K; Ho, CT; Hussain, S; Sun, F; Tahir, MU; Xu, M; Zhan, H; Zhang, X | 1 |
| Gao, P; Li, X; Liu, S; Xia, W | 1 |
| Cui, H; Deng, S; Hayat, K; Ho, CT; Hussain, S; Tahir, MU; Zhai, Y; Zhang, Q; Zhang, X | 1 |
| Li, D; Li, X; Wang, S; Zang, M; Zhang, K; Zhang, Z | 1 |
| Li, X; Liu, SQ | 1 |
| Cui, H; Deng, S; Hayat, K; Ho, CT; Wu, X; Zhai, Y; Zhang, Q; Zhang, X | 1 |
| Li, D; Li, X; Wang, S; Zang, M; Zhang, K; Zhang, X; Zhang, Z; Zhou, H | 1 |
| Chen, S; He, S; Jin, R; Li, X; Liu, Q; Sun, H; Wang, J; Zhang, L; Zhang, Z | 1 |
| Alishetty, S; Chandrasekaran, R; Cheng, AP; El-Gabalawy, H; Fong, D; Hoemann, CD; Mathieu, C; McCormack, R; Paige, M; Sheth, R | 1 |
| Bilal, M; Gao, L; Guo, Y; Luo, H; Shi, Y; Xie, F; Yang, R; Zhou, T | 1 |
| Cui, H; Hayat, K; Ho, CT; Wei, S; Zhang, X | 1 |
| Cui, H; Deng, S; Hayat, K; Ho, CT; Xia, X; Zhai, Y; Zhang, X | 1 |
| Cui, H; Hayat, K; Ho, CT; Xia, X; Zhang, X; Zhou, T | 1 |
| Cui, H; Hayat, K; Ho, CT; Xia, X; Zhai, Y; Zhang, F; Zhang, X; Zhou, T | 1 |
| Watanabe, S; Watanabe, Y; Yoshiwara, K | 1 |
| Cao, Y; Wang, B; Zhang, Z | 1 |
| Cui, H; Fu, Y; Hayat, K; Ho, CT; Li, T; Wu, X; Zhai, Y; Zhang, X | 1 |
| Fu, Y; Hayat, K; Ho, CT; Li, T; Zhai, Y | 1 |
Other Studies
48 other study(ies) available for xylose and cysteine
| Article | Year |
|---|---|
[Proceedings: Thiol-groups in a beta-D-xylosidase].
Topics: Amino Acids; Bacillus; Cysteine; Glycoside Hydrolases; Protein Conformation; Sulfhydryl Compounds; Xylose | 1975 |
Chemotaxis in Spirochaeta aurantia.
Topics: Amino Acids; Chemotaxis; Cysteine; Deoxyglucose; Fructose; Fucose; Galactose; Glucosamine; Glucose; Maltose; Methylglucosides; Ribose; Spirochaeta; Xylose | 1977 |
Biosynthesis of uridine diphosphate D-xylose. II. Uridine diphosphate D-glucuronate carboxy-lyase of Cryptococcus laurentii.
Topics: Benzoates; Carboxy-Lyases; Cryptococcus; Cysteine; In Vitro Techniques; Kinetics; NAD; Uracil Nucleotides; Xylose | 1966 |
Periodate oxidation of carbohydrate moiety of stem bromelain without much alteration in enzymatic activity.
Topics: Amino Acids; Bromelains; Catalysis; Chromatography, Gel; Chromatography, Ion Exchange; Chromatography, Paper; Circular Dichroism; Cysteine; Enzyme Activation; Fruit; Fucose; Glucosamine; Hexoses; Kinetics; Mannose; Methionine; Optical Rotatory Dispersion; Oxidation-Reduction; Periodic Acid; Sodium; Spectrophotometry; Sulfhydryl Compounds; Time Factors; Ultraviolet Rays; Xylose | 1971 |
Conversion of UDP-D-glucuronic acid to UDP-D-apiose and UDP-D-xylose by an enzyme isolated from Lemna minor.
Topics: Carbon Radioisotopes; Carboxy-Lyases; Centrifugation, Density Gradient; Chromatography, DEAE-Cellulose; Chromatography, Gel; Chromatography, Ion Exchange; Chromatography, Paper; Cysteine; Dithiothreitol; Electrophoresis, Polyacrylamide Gel; Glucuronates; Hydroxyapatites; Isotope Labeling; Kinetics; NAD; Pentoses; Seaweed; Structure-Activity Relationship; Time Factors; Tritium; Uridine Diphosphate Sugars; Xylose | 1974 |
[Biosphere products of Sinapis alba. I. Rhizosphere products].
Topics: Alanine; Amino Acids; Aminobutyrates; Arabinose; Arginine; Aspartic Acid; Citrates; Cysteine; Glucose; Glutamates; Glycine; Hexoses; Histidine; Keto Acids; Leucine; Mannose; Mustard Plant; Oxalates; Pentoses; Plants, Medicinal; Proline; Ribose; Threonine; Valine; Xylose | 1967 |
Studies on mutarotases. 3. Isolation and characterization of a mutarotase from bovine kidney cortex.
Topics: Animals; Arabinose; Cattle; Cellulose; Centrifugation, Density Gradient; Chloromercuribenzoates; Chromatography, Ion Exchange; Cysteine; Electrophoresis, Disc; Fucose; Galactose; Glucose; Hydroxyapatites; Isomerases; Kidney; Kinetics; Molecular Weight; Xylose | 1969 |
Comparison of the properties of native and pentaammineruthenium(III)-modified xylanase.
Topics: Alcohol Oxidoreductases; Amines; Amino Acids; Bacteria; Chromatography, High Pressure Liquid; Cysteine; Electrophoresis, Polyacrylamide Gel; Glutathione; Histidine; Hydrogen-Ion Concentration; Hydrolysis; Kinetics; Oxidation-Reduction; Peptides; Ruthenium Compounds; Xylan Endo-1,3-beta-Xylosidase; Xylans; Xylose; Xylosidases | 1996 |
Site-directed mutagenesis of the cysteine residues in the Pichia stipitis xylose reductase.
Topics: 4-Chloromercuribenzenesulfonate; Aldehyde Reductase; Binding Sites; Cloning, Molecular; Coenzymes; Cysteine; Enzyme Inhibitors; Mutagenesis, Site-Directed; NAD; NADP; Pichia; Plasmids; Polymerase Chain Reaction; Recombinant Proteins; Recombination, Genetic; Serine; Xylose | 1997 |
Catalytic thiol and carboxylate: role of cysteine and glutamic acid in the xylosidic activity of endoxylanase from Chainia sp. (NCL 82-5-1).
Topics: Amino Acid Sequence; Amino Acids; Binding Sites; Carboxylic Acids; Catalysis; Cysteine; Endo-1,4-beta Xylanases; Enzyme Activation; Glutamic Acid; Molecular Sequence Data; Peptides; Streptomycetaceae; Sulfhydryl Compounds; Xylose; Xylosidases | 1998 |
Effect of pH and temperature on the formation of volatile compounds in cysteine/reducing sugar/starch mixtures during extrusion cooking.
Topics: Cysteine; Food Handling; Gas Chromatography-Mass Spectrometry; Glucose; Hydrogen-Ion Concentration; Maillard Reaction; Oxidation-Reduction; Starch; Temperature; Volatilization; Xylose | 2001 |
Stimulatory and inhibitory effects of protein amino acids on growth rate and efficiency of mixed ruminal bacteria.
Topics: Amino Acids; Ammonia; Animals; Bacteria; Cattle; Cellobiose; Cysteine; Female; Glucose; Glutamic Acid; Glutamine; Isoleucine; Leucine; Nitrogen; Phenylalanine; Rumen; Xylose | 2002 |
PATHWAYS OF L-ARABITOL AND XYLITOL METABOLISM IN AEROBACTER AEROGENES.
Topics: Adenosine Triphosphate; Alcohols; Arabinose; Carbohydrate Metabolism; Cysteine; Enterobacter aerogenes; Isomerases; L-Lactate Dehydrogenase; Magnesium; NAD; Oxidation-Reduction; Phosphotransferases; Pyruvates; Research; Sugar Alcohols; Xylitol; Xylose | 1964 |
THE METABOLISM OF GALACTARATE, D-GLUCARATE AND VARIOUS PENTOSES BY SPECIES OF PSEUDOMONAS.
Topics: Acids; Arabinose; Calcium; Carbohydrate Metabolism; Carbon Dioxide; Cobalt; Cysteine; Dicarboxylic Acids; Glucose; Glutathione; Infrared Rays; Iron; Ketoglutaric Acids; Magnesium; Manganese; NAD; Pentoses; Pseudomonas; Research; Spectrophotometry; Xylose; Zinc | 1965 |
The effect of sugar, amino acid, metal ion, and NaCl on model Maillard reaction under pH control.
Topics: Alanine; Amino Acids; Arabinose; Arginine; Aspartic Acid; Biochemistry; Carbohydrates; Colorimetry; Copper; Cysteine; Fructose; Glucose; Glutamic Acid; Glycine max; Hot Temperature; Hydrogen-Ion Concentration; Ions; Iron; Isoleucine; Leucine; Lysine; Maltose; Metals; Models, Chemical; Phenylalanine; Proline; Serine; Sodium Chloride; Temperature; Time Factors; Valine; Xylose | 2004 |
Complete reversal of coenzyme specificity of xylitol dehydrogenase and increase of thermostability by the introduction of structural zinc.
Topics: Amino Acid Sequence; Blotting, Western; Catalysis; Cloning, Molecular; Cysteine; D-Xylulose Reductase; Electrophoresis, Polyacrylamide Gel; Escherichia coli; Ethanol; Fermentation; Histidine; Hot Temperature; Immunoblotting; Kinetics; Ligands; Models, Biological; Molecular Sequence Data; Mutagenesis, Site-Directed; Mutation; NAD; NADP; Pichia; Protein Structure, Tertiary; Recombinant Proteins; Saccharomyces cerevisiae; Sequence Homology, Amino Acid; Spectrophotometry; Substrate Specificity; Sugar Alcohol Dehydrogenases; Temperature; Time Factors; Xylose; Zinc | 2005 |
Effect of pH on the Maillard reaction of [13C5]xylose, cysteine, and thiamin.
Topics: Carbon Isotopes; Cysteine; Hydrogen-Ion Concentration; Maillard Reaction; Mass Spectrometry; Thiamine; Volatilization; Xylose | 2007 |
Identification of 5-hydroxy-3-mercapto-2-pentanone in the maillard reaction of thiamine, cysteine, and xylose.
Topics: Cysteine; Gas Chromatography-Mass Spectrometry; Hot Temperature; Magnetic Resonance Spectroscopy; Maillard Reaction; Pentanones; Sulfhydryl Compounds; Thiamine; Xylose | 2008 |
Contribution of sulfur-containing compounds to the colour-inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysates.
Topics: Adult; Antioxidants; Color; Consumer Behavior; Cysteine; Flavoring Agents; Food Technology; Glycine max; Humans; Maillard Reaction; Middle Aged; Peptides; Plant Proteins, Dietary; Principal Component Analysis; Protein Hydrolysates; Seeds; Soybean Proteins; Sulfur Compounds; Taste; Taste Perception; Thiamine; Volatile Organic Compounds; Xylose; Young Adult | 2011 |
Effects of lard on the formation of volatiles from the Maillard reaction of cysteine with xylose.
Topics: Aldehydes; Cysteine; Dietary Fats; Fats; Furans; Gas Chromatography-Mass Spectrometry; Hot Temperature; Maillard Reaction; Models, Chemical; Oxidation-Reduction; Solid Phase Microextraction; Sulfhydryl Compounds; Thiophenes; Volatile Organic Compounds; Xylose | 2011 |
Response surface methodology for meat-like odorants from Maillard reaction with glutathione I: the optimization analysis and the general pathway exploration.
Topics: Cysteine; Food Handling; Glutathione; Maillard Reaction; Odorants; Taste; Temperature; Thiamine; Volatile Organic Compounds; Xylose | 2012 |
Formation of cysteine-S-conjugates in the Maillard reaction of cysteine and xylose.
Topics: Cysteine; Furans; Maillard Reaction; Sulfhydryl Compounds; Xylose | 2013 |
High-intensity ultrasound production of Maillard reaction flavor compounds in a cysteine-xylose model system.
Topics: Cysteine; Flavoring Agents; Hot Temperature; Hydrogen-Ion Concentration; Maillard Reaction; Pyrazines; Thiophenes; Ultrasonic Waves; Xylose | 2015 |
A combination of quantitative marinating and Maillard reaction to enhance volatile flavor in Chinese marinated chicken.
Topics: Animals; Beijing; Benzothiazoles; Chickens; Condiments; Cysteine; Flavoring Agents; Food Quality; Furans; Humans; Maillard Reaction; Meat; Molecular Structure; Salts; Sensation; Statistics as Topic; Taste; Thiamine; Thiazoles; Volatile Organic Compounds; Xylose | 2017 |
Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systems.
Topics: Cysteine; Food Handling; Glycine; Maillard Reaction; Meat; Xylose | 2017 |
Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor.
Topics: Chromatography, High Pressure Liquid; Cysteine; Flavoring Agents; Food Handling; Gas Chromatography-Mass Spectrometry; Glycine; Kinetics; Maillard Reaction; Meat; Taste; Xylose | 2017 |
Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate.
Topics: Adult; Agaricales; Aldehydes; Cysteine; Female; Flavoring Agents; Food Analysis; Furans; Gas Chromatography-Mass Spectrometry; Hot Temperature; Humans; Hydrogen-Ion Concentration; Hydrolysis; Maillard Reaction; Male; Middle Aged; Octanols; Odorants; Regression Analysis; Taste; Taste Perception; Terpenes; Thiophenes; Xylose | 2018 |
Heating and cysteine effect on physicochemical and flavor properties of soybean peptide Maillard reaction products.
Topics: Chemical Phenomena; Cysteine; Fatty Acids, Nonesterified; Food Industry; Glycine max; Hot Temperature; Hydrogen-Ion Concentration; Maillard Reaction; Peptides; Taste; Volatile Organic Compounds; Xylose | 2018 |
Novel Maillard Pigment, Furpenthiazinate, Having Furan and Cyclopentathiazine Rings Formed by Acid Hydrolysis of Protein in the Presence of Xylose or by Reaction between Cysteine and Furfural under Strongly Acidic Conditions.
Topics: Acids; Cysteine; Furaldehyde; Furans; Hydrogen-Ion Concentration; Hydrolysis; Maillard Reaction; Molecular Structure; Pigments, Biological; Soybean Proteins; Thiazines; Xylose | 2018 |
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 |
Aqueous Preparation of Maillard Reaction Intermediate from Glutathione and Xylose and its Volatile Formation During Thermal Treatment.
Topics: Cysteine; Flavoring Agents; Glutamic Acid; Glutathione; Glycation End Products, Advanced; Glycine; Hot Temperature; Maillard Reaction; Vacuum; Xylose | 2019 |
Optimization of the Maillard reaction of xylose with cysteine for modulating aroma compound formation in fermented tilapia fish head hydrolysate using response surface methodology.
Topics: Animals; Cysteine; Fermentation; Fermented Foods; Fish Products; Fish Proteins, Dietary; Flavoring Agents; Furans; Head; Maillard Reaction; Odorants; Protein Hydrolysates; Sulfhydryl Compounds; Taste; Temperature; Tilapia; Xylose | 2020 |
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 |
Effects of phospholipids and reheating treatment on volatile compounds in phospholipid-xylose-cysteine reaction systems.
Topics: Cysteine; Flavoring Agents; Maillard Reaction; Phospholipids; Xylose | 2021 |
Effect of thermal treatment on aroma compound formation in yeast fermented pork hydrolysate supplemented with xylose and cysteine.
Topics: Animals; Cysteine; Fermentation; Odorants; Pork Meat; Red Meat; Saccharomyces cerevisiae; Swine; Xylose | 2022 |
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 |
Changes in volatile profiles of a refrigerated-reheated xylose-cysteine-lecithin reaction model analyzed by GC×GC-MS and E-nose.
Topics: Cysteine; Electronic Nose; Gas Chromatography-Mass Spectrometry; Lecithins; Odorants; Solid Phase Microextraction; Taste; Volatile Organic Compounds; Xylose | 2022 |
The potential application of vegetable oils in the D-xylose and L-cysteine Maillard reaction system for meaty aroma production.
Topics: Cysteine; Maillard Reaction; Odorants; Olive Oil; Plant Oils; Xylose | 2022 |
UDP-glucose dehydrogenase (UGDH) activity is suppressed by peroxide and promoted by PDGF in fibroblast-like synoviocytes: Evidence of a redox control mechanism.
Topics: Animals; Cysteine; Fibroblasts; Formazans; Glucose; Glucose Dehydrogenases; Glutathione; Glutathione Reductase; Humans; Hyaluronic Acid; Maleimides; NAD; Nitroblue Tetrazolium; Oxidation-Reduction; Peroxides; Rabbits; Synoviocytes; Transforming Growth Factor beta1; Uridine Diphosphate; Uridine Diphosphate Glucose Dehydrogenase; Xylose | 2022 |
A new l-cysteine-assisted glycerol organosolv pretreatment for improved enzymatic hydrolysis of corn stover.
Topics: Cysteine; Glucose; Glycerol; Hydrolysis; Sugars; Xylose; Zea mays | 2022 |
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 |
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.
Topics: Cysteine; Maillard Reaction; Sulfur; Sulfur Compounds; Temperature; Xylose | 2023 |
Competitive Formation of 2,3-Butanedione and Pyrazines through Intervention of Added Cysteine during Thermal Processing of Alanine-Xylose Amadori Compounds.
Topics: Alanine; Cysteine; Pyrazines; Xylose | 2022 |
Cysteine-Induced pH-Dependent Formation of Thiols and Sulfides or 2-Acetylthiazole and Pyrazines during Thermal Treatment of
Topics: Alanine; Cysteine; Hydrogen-Ion Concentration; Maillard Reaction; Pyrazines; Sulfhydryl Compounds; Sulfides; Xylose | 2023 |
Molecular evolutionary insight of structural zinc atom in yeast xylitol dehydrogenases and its application in bioethanol production by lignocellulosic biomass.
Topics: Aldehyde Reductase; Biomass; Cysteine; D-Xylulose Reductase; Fermentation; Pichia; Saccharomyces cerevisiae; Xylitol; Xylose; Zinc | 2023 |
Effect of Maillard Reaction Products Derived from Cysteine on the Formation of Dimethyl Disulfide and Dimethyl Trisulfide during Storage.
Topics: Antioxidants; Cysteine; Glycation End Products, Advanced; Levonorgestrel; Methionine; Racemethionine; 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.
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.
Topics: Cysteine; Dehydration; Humans; Maillard Reaction; Water; Xylose | 2023 |