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Chemical and sensory effects of the freezing process on the aroma profile of black truffles (Tuber melanosporum).
Food chemistry 20130115
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Volatile sulphur compounds and pathways of L-methionine catabolism in Williopsis yeasts.
Applied microbiology and biotechnology 20120801
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Gas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systems.
Journal of food science 20120601
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Aroma chemical composition of red wines from different price categories and its relationship to quality.
Journal of agricultural and food chemistry 20120523
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Tentative identification of volatile flavor compounds in commercial Budu, a Malaysian fish sauce, using GC-MS.
Molecules (Basel, Switzerland) 20120503
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Comparison of key aroma compounds in five different types of Japanese soy sauces by aroma extract dilution analysis (AEDA).
Journal of agricultural and food chemistry 20120418
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Effect of roasting conditions on color and volatile profile including HMF level in sweet almonds (Prunus dulcis).
Journal of food science 20120401
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Ethyl 1-(2-hy-droxy-eth-yl)-2-[2-(methyl-sulfan-yl)eth-yl]-1H-benzimidazole-5-carboxyl-ate.
Acta crystallographica. Section E, Structure reports online 20120101
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An electronic nose based on coated piezoelectric quartz crystals to certify ewes' cheese and to discriminate between cheese varieties.
Sensors (Basel, Switzerland) 20120101
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Volatile compounds responsible for aroma of Jutrzenka liquer wine.
Journal of chromatography. A 20111021
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Quality and aromatic sensory descriptors (mainly fresh and dry fruit character) of Spanish red wines can be predicted from their aroma-active chemical composition.
Journal of agricultural and food chemistry 20110727
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Prebiotic synthesis of methionine and other sulfur-containing organic compounds on the primitive Earth: a contemporary reassessment based on an unpublished 1958 Stanley Miller experiment.
Origins of life and evolution of the biosphere : the journal of the International Society for the Study of the Origin of Life 20110601
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Ethylene-regulated (methylsulfanyl)alkanoate ester biosynthesis is likely to be modulated by precursor availability in Actinidia chinensis genotypes.
Journal of plant physiology 20110501
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Metabolic characterization of Palatinate German white wines according to sensory attributes, varieties, and vintages using NMR spectroscopy and multivariate data analyses.
Journal of biomolecular NMR 20110401
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Model aging and oxidation effects on varietal, fermentative, and sulfur compounds in a dry botrytized red wine.
Journal of agricultural and food chemistry 20110309
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Oxidatively generated DNA damage after Cu(II) catalysis of dopamine and related catecholamine neurotransmitters and neurotoxins: Role of reactive oxygen species.
Free radical biology & medicine 20110101
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Identification of a protein with antioxidant activity that is important for the protection against beer ageing.
International journal of molecular sciences 20110101
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Drugs for pain management in shock wave lithotripsy.
Pain research and treatment 20110101
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Headspace volatiles along with other instrumental and sensory analyses as indices of maturation of horse mackerel miso.
Journal of food science 20101001
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Contribution of 1,2-dihydroxy-5-(methylsulfinyl)pentan-3-one (DMTS-P1) to the formation of dimethyl trisulfide (DMTS) during the storage of Japanese sake.
Journal of agricultural and food chemistry 20100714
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Characterization of flavor of whey protein hydrolysates.
Journal of agricultural and food chemistry 20100526
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(Methylsulfanyl)alkanoate ester biosynthesis in Actinidia chinensis kiwifruit and changes during cold storage.
Phytochemistry 20100501
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Characterisation of the most odour-active compounds of bone tainted dry-cured Iberian ham.
Meat science 20100501
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Molecular gastronomy: a new emerging scientific discipline.
Chemical reviews 20100414
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Comparison of extraction techniques and mass spectrometric ionization modes in the analysis of wine volatile carbonyls.
Analytica chimica acta 20100215
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Radiation chemical studies of methionine in aqueous solution: understanding the role of molecular oxygen.
Chemical research in toxicology 20100101
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[Formation of flavor of dry champignons (Agaricus bisporus)].
Prikladnaia biokhimiia i mikrobiologiia 20100101
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From QTL to candidate gene: genetical genomics of simple and complex traits in potato using a pooling strategy.
BMC genomics 20100101
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Artemisinin directly targets malarial mitochondria through its specific mitochondrial activation.
PloS one 20100101
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Identification and formation of volatile components responsible for the characteristic aroma of mat rush (igusa).
Bioscience, biotechnology, and biochemistry 20100101
-
Understanding the physiology of Lactobacillus plantarum at zero growth.
Molecular systems biology 20100101
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Application of the Olfactoscan method to study the ability of saturated aldehydes in masking the odor of methional.
Journal of agricultural and food chemistry 20091014
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Characterization of the key aroma compounds in beef and pork vegetable gravies á la chef by application of the aroma extract dilution analysis.
Journal of agricultural and food chemistry 20091014
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Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches.
Journal of agricultural and food chemistry 20090527
-
Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests.
Journal of agricultural and food chemistry 20090408
-
Purification of an alcohol dehydrogenase involved in the conversion of methional to methionol in Oenococcus oeni IOEB 8406.
Applied microbiology and biotechnology 20090201
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Synergetic bitherapy in mice with xenografts of human prostate cancer using a methional mimic (METLICO) and an aldehyde dehydrogenase 3 inhibitor (MATE): systemic intraperitoneal (IP) and targeted intra-tumoral (IT) administration.
Current medicinal chemistry 20090101
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Methionine-derived metabolites in apoptosis: therapeutic opportunities for inhibitors of their metabolism in chemoresistant cancer cells.
Current medicinal chemistry 20090101
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[The composition of volatile components of dry cepe and oyster mushroom].
Prikladnaia biokhimiia i mikrobiologiia 20090101
-
Oxidation management of white wines using cyclic voltammetry and multivariate process monitoring.
Journal of agricultural and food chemistry 20081224
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Impact of forced-aging process on madeira wine flavor.
Journal of agricultural and food chemistry 20081224
-
Expression profiling of potato germplasm differentiated in quality traits leads to the identification of candidate flavour and texture genes.
Journal of experimental botany 20081101
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Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham.
Meat science 20081101
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Sulfur volatiles in guava (Psidium guajava L.) leaves: possible defense mechanism.
Journal of agricultural and food chemistry 20081008
-
Characterization of the aroma-active compounds in pink guava (Psidium guajava, L.) by application of the aroma extract dilution analysis.
Journal of agricultural and food chemistry 20080611
-
Pathways that produce volatile sulphur compounds from methionine in Oenococcus oeni.
Journal of applied microbiology 20080601
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Studies on the aroma of five fresh tomato cultivars and the precursors of cis- and trans-4,5-epoxy-(E)-2-decenals and methional.
Journal of agricultural and food chemistry 20080528
-
Characterization of odor-active compounds in extracts obtained by simultaneous extraction/distillation from moroccan black olives.
Journal of agricultural and food chemistry 20080514
-
The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Ximénez, Fino, Sauternes, and Cava) by gas chromatography-olfactometry and chemical quantitative analysis.
Journal of agricultural and food chemistry 20080409
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Correlation between the pattern volatiles and the overall aroma of wild edible mushrooms.
Journal of agricultural and food chemistry 20080312
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Identification of characteristic aroma components of Thai fried chili paste.
Journal of agricultural and food chemistry 20080123
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Aroma components of American country ham.
Journal of food science 20080101
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The effects of enhanced methionine synthesis on amino acid and anthocyanin content of potato tubers.
BMC plant biology 20080101
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Analgesia for pain control during extracorporeal shock wave lithotripsy: Current status.
Indian journal of urology : IJU : journal of the Urological Society of India 20080101
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Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science.
Journal of agricultural and food chemistry 20070725
-
Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks.
Journal of agricultural and food chemistry 20070711
-
Identification of sulfur volatiles in canned orange juices lacking orange flavor.
Journal of agricultural and food chemistry 20070711
-
Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine-cysteine mixtures.
Applied microbiology and biotechnology 20070701
-
Simultaneous determination of ketoacids and dicarbonyl compounds, key Maillard intermediates on the generation of aged wine aroma.
Journal of food science 20070601
-
Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk.
Journal of agricultural and food chemistry 20070418
-
Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection.
Journal of agricultural and food chemistry 20070307
-
An assessment of the role played by some oxidation-related aldehydes in wine aroma.
Journal of agricultural and food chemistry 20070207
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Key odor impact compounds in three yeast extract pastes.
Journal of agricultural and food chemistry 20060920
-
Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.).
Journal of agricultural and food chemistry 20060823
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Critical aspects of the determination of pentafluorobenzyl derivatives of aldehydes by gas chromatography with electron-capture or mass spectrometric detection: Validation of an optimized strategy for the determination of oxygen-related odor-active aldehydes in wine.
Journal of chromatography. A 20060728
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Model studies on the efficacy of protein homogenates from raw pork muscle and dry-cured ham in binding selected flavor compounds.
Journal of agricultural and food chemistry 20060628
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Synthesis and effects of 3-methylthiopropanoyl thiolesters of lipoic acid, methional metabolite mimics.
Bioorganic chemistry 20060201
-
Methionine catabolism in Saccharomyces cerevisiae.
FEMS yeast research 20060101
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The mechanism of guanine specific photooxidation in the presence of berberine and palmatine: activation of photosensitized singlet oxygen generation through DNA-binding interaction.
Chemical research in toxicology 20051001
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Influence of rearing conditions on the volatile compounds of cooked fillets of Silurus glanis (European catfish).
Journal of agricultural and food chemistry 20050907
-
Identification of potent odorants formed during the preparation of extruded potato snacks.
Journal of agricultural and food chemistry 20050810
-
Photochemical release of aldehydes from alpha-acetoxy nitroveratryl ethers.
Organic letters 20050804
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Formation of 8-oxo-7,8-dihydro-2'-deoxyguanosine (8-oxo-dGuo) by PAH o-quinones: involvement of reactive oxygen species and copper(II)/copper(I) redox cycling.
Chemical research in toxicology 20050601
-
Changes in the aroma compounds of sake during aging.
Journal of agricultural and food chemistry 20050518
-
Impact of growing environment on chickasaw blackberry (Rubus L.) aroma evaluated by gas chromatography olfactometry dilution analysis.
Journal of agricultural and food chemistry 20050504
-
Interaction of soluble peptides and proteins from skeletal muscle with volatile compounds in model systems as affected by curing agents.
Journal of agricultural and food chemistry 20050309
-
Aroma impact components in commercial plain sufu.
Journal of agricultural and food chemistry 20050309
-
Inhibition of key aroma compound generated during ultrahigh-temperature processing of bovine milk via epicatechin addition.
Journal of agricultural and food chemistry 20050126
-
Developmental toxicity study with 3-(methylthio)propionaldehyde vapor by whole-body exposure of Sprague-Dawley rats.
Journal of applied toxicology : JAT 20050101
-
Modeling Lactococcus lactis using a genome-scale flux model.
BMC microbiology 20050101
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Copper-mediated oxidative DNA damage induced by eugenol: possible involvement of O-demethylation.
Mutation research 20041231
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Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability.
Journal of agricultural and food chemistry 20041229
-
Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS.
Journal of agricultural and food chemistry 20041215
-
Metabolic activation of carcinogenic ethylbenzene leads to oxidative DNA damage.
Chemico-biological interactions 20041207
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Aroma compounds in sweet whey powder.
Journal of dairy science 20041201
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Aroma extract dilution analysis of cv. Meeker (Rubus idaeus L.) red raspberries from Oregon and Washington.
Journal of agricultural and food chemistry 20040811
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Metal-mediated oxidative damage to cellular and isolated DNA by gallic acid, a metabolite of antioxidant propyl gallate.
Mutation research 20040314
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A fermented meat model system for studies of microbial aroma formation.
Meat science 20040101
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Freshness assessments of Moroccan sardine (Sardina pilchardus): comparison of overall sensory changes to instrumentally determined volatiles.
Journal of agricultural and food chemistry 20031217
-
Analysis of aldehydes in beer using solid-phase microextraction with on-fiber derivatization and gas chromatography/mass spectrometry.
Journal of agricultural and food chemistry 20031119
-
Interactions of soluble peptides and proteins from skeletal muscle on the release of volatile compounds.
Journal of agricultural and food chemistry 20031105
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Odorants in breast milk.
Archives of pediatrics & adolescent medicine 20031001
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Enhancement of the primary flavor compound methional in potato by increasing the level of soluble methionine.
Journal of agricultural and food chemistry 20030910
-
Anaplerotic reactions in tumour proliferation and apoptosis.
Biochemical pharmacology 20030801
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Relationship between potentiometric measurements, sensorial analysis, and some substances responsible for aroma degradation of white wines.
Journal of agricultural and food chemistry 20030730
-
Aroma extract dilution analysis of Cv. Marion (Rubus spp. hyb) and Cv. Evergreen (R. laciniatus L.) blackberries.
Journal of agricultural and food chemistry 20030521
-
Investigation of the change in the flavor of a coffee drink during heat processing.
Journal of agricultural and food chemistry 20030423
-
Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of grana padano, parmigiano reggiano, and grana trentino cheeses.
Journal of agricultural and food chemistry 20030326
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Quantification of aroma compounds in Parmigiano Reggiano cheese by a dynamic headspace gas chromatography-mass spectrometry technique and calculation of odor activity value.
Journal of dairy science 20030301
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Identification of key odorants related to the typical aroma of oxidation-spoiled white wines.
Journal of agricultural and food chemistry 20030226
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Gas chromatographic-olfactometric characterization of aroma compounds in two types of cashew apple nectar.
Journal of agricultural and food chemistry 20030212
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Influence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol, methionol, and dimethyl sulfone in port wines.
Journal of agricultural and food chemistry 20030129
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Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation.
Journal of agricultural and food chemistry 20021106
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Kinetics of oxidative degradation of white wines and how they are affected by selected technological parameters.
Journal of agricultural and food chemistry 20021009
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How low pH can intensify beta-damascenone and dimethyl trisulfide production through beer aging.
Journal of agricultural and food chemistry 20020925
-
Effect of cultivar and storage time on the volatile flavor components of baked potato.
Journal of agricultural and food chemistry 20020925
-
Identification of potent odorants in different green tea varieties using flavor dilution technique.
Journal of agricultural and food chemistry 20020925
-
Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays.
Journal of agricultural and food chemistry 20020911
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Metabolism of carcinogenic urethane to nitric oxide is involved in oxidative DNA damage.
Free radical biology & medicine 20020901
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Character impact odorants of the apple cultivars Elstar and Cox Orange.
Die Nahrung 20020601
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Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry.
Journal of dairy science 20020601
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Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey.
Journal of agricultural and food chemistry 20020327
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Aroma composition changes in early season grapefruit juice produced from thermal concentration.
Journal of agricultural and food chemistry 20020213
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Double base lesions of DNA by a metabolite of carcinogenic benzo[a]pyrene.
Biochemical and biophysical research communications 20020118
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Volatile flavor components of stored nonfat dry milk.
Journal of agricultural and food chemistry 20020116
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2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: aroma-similarity, NIF/SNIF GC-O, and GC analyses.
Journal of agricultural and food chemistry 20011101
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Hydroxyurea induces site-specific DNA damage via formation of hydrogen peroxide and nitric oxide.
Japanese journal of cancer research : Gann 20011101
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Conversion of methionine to methional by Lactococcus lactis.
FEMS microbiology letters 20011016
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Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines.
Journal of agricultural and food chemistry 20011001
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Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies.
Journal of agricultural and food chemistry 20010901
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Aroma components of cooked tail meat of American lobster (Homarus americanus).
Journal of agricultural and food chemistry 20010901
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Mechanism of metal-mediated DNA damage induced by metabolites of carcinogenic 2-nitropropane.
Mutation research 20010808
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Site specificity and mechanism of oxidative DNA damage induced by carcinogenic catechol.
Carcinogenesis 20010801
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Change in the flavor of black tea drink during heat processing.
Journal of agricultural and food chemistry 20010701
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Requirement of glutathione and cysteine in guanine-specific oxidation of DNA by carcinogenic potassium bromate.
Chemical research in toxicology 20010601
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Aroma-active components of nonfat dry milk.
Journal of agricultural and food chemistry 20010601
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Identification of the main odor-active compounds in musts from French and Romanian hybrids by three olfactometric methods.
Journal of agricultural and food chemistry 20010401
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Evaluation of the representativeness of the odor of cooked mussel extracts and the relationship between sensory descriptors and potent odorants.
Journal of agricultural and food chemistry 20010301
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Altered methional homoeostasis is associated with decreased apoptosis in BAF3 bcl2 murine lymphoid cells.
The Biochemical journal 19960201