Cite

1. Shibamoto, T. and R.A. Bernhard: Effect of Time, Temperature, and Reactant Ratio on Pyrazine Formation in Model System; J. Agric. Food Chem. 24 (1976) 847–852. DOI: 10.1021/jf60206a04510.1021/jf60206a045Open DOISearch in Google Scholar

2. Shibamoto, T. and R.A. Bernhard: Investigation of Pyrazine Formation Pathways in Sugar-Ammonia Model System; J. Agric. Food Chem. 25 (1977) 609–614. DOI: 10.1021/jf60211a05510.1021/jf60211a055Open DOISearch in Google Scholar

3. Coleman III, W.M. and T.J. Steichen: Sugar and Selected Amino Acids Influence on the Structure of Pyrazines in Microwave Heat-Treated Formulations; J. Sci. Food Agric. 86 (2006) 380–391. DOI: 10.1002/jsfa.236310.1002/jsfa.2363Open DOISearch in Google Scholar

4. Coleman III, W.M.: On the Synthesis and Characteristics of Aqueous Formulations Rich in Pyrazines; in: Flavor, Fragrance, and Odor Analysis; edited by R. Marsili, CRC Press, Boca Raton, FL, USA, 2012, pp. 135.10.1201/b11446-8Search in Google Scholar

5. Newell, J.A., M.E. Mason, and R.S. Matlok: Precursors of Typical and Atypical Roasted Peanut Flavor; J. Agric. Food Chem. 15 (1967) 767–772. DOI: 10.1021/jf60153a01010.1021/jf60153a010Open DOISearch in Google Scholar

6. Ara, K.M., L.T. Taylor, M. Ashraf-Khorassani, and W.M. Coleman III: Alkyl Pyrazine Synthesis via an Open Heated Bath with Variable Sugars, Ammonia, and Various Amino Acids; J. Sci. Food Agric., 97 (2017) 2263.10.1002/jsfa.8039Search in Google Scholar

7. Ara, K.M., L.T. Taylor, and W.M. Coleman III: Conversion of Tobacco Biomass to Flavor Components by Means of Microwave and Parr Reactors; Beitr. Tabakforsch. Int. 27 (2017) 102–112. DOI: 10.1515/cttr-2017-001110.1515/cttr-2017-0011Open DOISearch in Google Scholar

8. Fors, S.M. and B.K. Olofsson: Alkylpyrazines, Volatiles formed in the Maillard Reaction. II. Sensory Properties of Five Alkylpyrazines; Chem. Senses 11 (1986) 65–77. DOI: 10.1093/chemse/11.1.6510.1093/chemse/11.1.65Search in Google Scholar

9. Fors, S.: Sensory Properties of Volatile Maillard Reaction Products and Related Compounds; in: The Maillard Reaction in Foods and Nutrition, edited by G.R. Waller and M.S. Feather, Chapter 12, pp. 185–286. ACS Symposium Series, Volume 215, American Chemical Society, Washington, DC, July 2009. DOI: 10.1021/bk-1983-0215.ch01210.1021/bk-1983-0215.ch012Open DOISearch in Google Scholar

10. Coleman III, W.M. and S.N. Lawson: An Automated Solid-Phase Microextraction-Gas Chromatography- Mass Selective Detection Approach for the Determination of Sugar-Amino Acid Reaction Mechanisms; J. Chromatogr. Sci. 37 (1999) 383–387. DOI: 10.1093/chrsci/37.10.38310.1093/chrsci/37.10.383Search in Google Scholar

11. Coleman III, W.M. and J. Pawliszyn: SPME-GC-MS Detection Analysis of Maillard Reaction Products; in: Application of Solid Phase Microextraction, edited by J. Pawliszyn, Chapter 43, pp. 585. RSC Chromatography Monographs, The Royal Society of Chemistry, Cambridge, UK,1999. DOI 10.1039/9781847550149-0058510.1039/9781847550149-00585Open DOISearch in Google Scholar

12. Scalone, G.L.L., T. Cucu, N. De Kimpe, and B. De Meulenaer: Influence of Free Amino Acids, Oligopeptides and Polypeptides on the Formation of Pyrazines in Maillard Model Systems; J. Agric. Food Chem. 63 (2015) 5364–5372. DOI: 10.1021/acs.jafc.5b0112910.1021/acs.jafc.5b01129Open DOISearch in Google Scholar

13. Fantozzi, P. and A. Sensidoni: Progress in Development of Leaf Proteins for Use in Foods; in: Proceedings of the World Congress on Vegetable Protein Utilization in Human Foods and Animal Feedstuffs, edited by T.H. Applewhite, pp. 143–151. American Oil Chemist’s Society, Champaign, IL, USA,1989.Search in Google Scholar

14. Aehle, W., Ed.: Enzymes in Industry: Production and Applications; Third Completely Revised Edition, Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany, 2007. ISBN: 978-3-31689-2Search in Google Scholar

15. Sousa Jr, R., G.P. Lopes, G.A. Pinto, P.I.F. Almeida, and R.C. Giordano: GMC-Fuzzy Control of pH During Enzymatic Hydrolysis of Cheese Whey Proteins; Comput. Chem. Eng. 28 (2004) 1661–1672. DOI: 10.1016/S0098-1354(04)00017-110.1016/S0098-1354(04)00017-1Open DOISearch in Google Scholar

16. Marinova, M., N. Thi Kim Cuc, and B. Tchorbanov: Enzymatic Hydrolysis of Soy Protein Isolate by Food Grade Proteinases and Aminopeptidases of Plant Origin; Biotechnol. Biotechnol. Equip. 22 (2008) 835–838. DOI: 10.1080/13102818.2008.1081756310.1080/13102818.2008.10817563Open DOISearch in Google Scholar

17. Hrckova, M., M. Rusnakova, and J. Zemanovic: Enzymatic Hydrolysis of Defatted Soy Flour by Three Different Proteases and Their Effect on the Functional Properties of Resulting Protein Hydrolysates; Czech. J. Food Sci. 20 (2002) 7–14. DOI: 10.17221/3503-CJFS10.17221/3503-CJFSSearch in Google Scholar

18. Buchanan, D.L.: Preparative Isolation of Amino Acids by Carrier Displacement Chromatography on Ion Exchange Resins; J. Biol. Chem. 229 (1957) 211–229. Available at: http://www.jbc.org/content/229/1/211.full.pdf (accessed December 2018)10.1016/S0021-9258(18)70610-8Search in Google Scholar

19. Moldoveanu, S.C.: Analysis of Protein Amino Acids in Tobacco Using Microwave Digestion of Plant Material; Beitr. Tabakforsch. Int. 21 (2005) 451–465. DOI: 10.2478/cttr-2013-081310.2478/cttr-2013-0813Open DOISearch in Google Scholar

eISSN:
1612-9237
Language:
English
Publication timeframe:
4 times per year
Journal Subjects:
General Interest, Life Sciences, other, Physics