xylose and thiophenes
xylose has been researched along with thiophenes in 4 studies
Compound Research Comparison
| Studies (xylose) | Trials (xylose) | Recent Studies (post-2010) (xylose) | Studies (thiophenes) | Trials (thiophenes) | Recent Studies (post-2010) (thiophenes) |
|---|---|---|---|---|---|
| 7,016 | 78 | 2,365 | 17,012 | 1,961 | 8,038 |
Research
Studies (4)
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 1 (25.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 3 (75.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
Authors
| Authors | Studies |
|---|---|
| Akhmedova, NU; Gagel'gans, AI; Guliamov, TD; Khusainova, FA; Kosovskiĭ, MI | 1 |
| Chen, Q; Fan, G; Lei, S; Pan, S; Wu, P; Xu, X; Xu, Y | 1 |
| Ong, OXH; Ong, PKC; Seow, YX; Zhou, W | 1 |
| Chen, X; Cui, H; Xia, S; Yang, B; Yu, J; Zhang, X | 1 |
Other Studies
4 other study(ies) available for xylose and thiophenes
| Article | Year |
|---|---|
[Sugar transport regulation in vitro by new calcium ionophores].
Topics: Animals; Biological Transport; Calcium; Carbohydrate Metabolism; Cell Membrane Permeability; Crown Ethers; Diaphragm; Dose-Response Relationship, Drug; Erythrocyte Membrane; Ethers, Cyclic; Glucose; Humans; In Vitro Techniques; Ionophores; Male; Rats; Thenoyltrifluoroacetone; Thiophenes; Xylose | 1984 |
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 |
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 |
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 |