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CAS No: 85213-22-5 Catalog No: AG0038E7 MDL No:MFCD09864890
Title | Journal |
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Dissecting substrate specificity of two rice BADH isoforms: Enzyme kinetics, docking and molecular dynamics simulation studies. | Biochimie 20120801 |
Characterization of the key odorants in raw Italian hazelnuts ( Corylus avellana L. var. Tonda Romana) and roasted hazelnut paste by means of molecular sensory science. | Journal of agricultural and food chemistry 20120523 |
Regulation of proline metabolism in mycobacteria and its role in carbon metabolism under hypoxia. | Molecular microbiology 20120501 |
Effect of timing and duration of salt treatment during growth of a fragrant rice variety on yield and 2-acetyl-1-pyrroline, proline, and GABA Levels. | Journal of agricultural and food chemistry 20120418 |
Development of a multiplex DNA-based traceability tool for crop plant materials. | Analytical and bioanalytical chemistry 20120101 |
Biochemical and enzymatic study of rice BADH wild-type and mutants: an insight into fragrance in rice. | The protein journal 20111201 |
Purification, crystallization and preliminary X-ray analysis of recombinant betaine aldehyde dehydrogenase 2 (OsBADH2), a protein involved in jasmine aroma, from Thai fragrant rice (Oryza sativa L.). | Acta crystallographica. Section F, Structural biology and crystallization communications 20111001 |
A PCR-based marker for a locus conferring aroma in vegetable soybean (Glycine max L.). | TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik 20110201 |
A SNP in GmBADH2 gene associates with fragrance in vegetable soybean variety 'Kaori' and SNAP marker development for the fragrance. | TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik 20110201 |
Deficiency in the amino aldehyde dehydrogenase encoded by GmAMADH2, the homologue of rice Os2AP, enhances 2-acetyl-1-pyrroline biosynthesis in soybeans (Glycine max L.). | Plant biotechnology journal 20110101 |
Assessment of antiproliferative and antiplasmodial activities of five selected Apocynaceae species. | BMC complementary and alternative medicine 20110101 |
Antiproliferative and phytochemical analyses of leaf extracts of ten Apocynaceae species. | Pharmacognosy research 20110101 |
Contribution of glutamate decarboxylase in Lactobacillus reuteri to acid resistance and persistence in sourdough fermentation. | Microbial cell factories 20110101 |
Aldehyde Dehydrogenases in Arabidopsis thaliana: Biochemical Requirements, Metabolic Pathways, and Functional Analysis. | Frontiers in plant science 20110101 |
Defining the plant peroxisomal proteome: from Arabidopsis to rice. | Frontiers in plant science 20110101 |
Characterization and discrimination of premium-quality, waxy, and black-pigmented rice based on odor-active compounds. | Journal of the science of food and agriculture 20101201 |
Quantification of 2-acetyl-1-pyrroline in rice by stable isotope dilution assay through headspace solid-phase microextraction coupled to gas chromatography-tandem mass spectrometry. | Analytica chimica acta 20100824 |
Changes in volatile aroma compounds of organic fragrant rice during storage under different conditions. | Journal of the science of food and agriculture 20100815 |
[Determination of 2-acetyl-1-pyrroline in aroma rice using gas chromatography-mass spectrometry]. | Se pu = Chinese journal of chromatography 20100801 |
Changes in the key odorants of Italian Hazelnuts ( Coryllus avellana L. Var. Tonda Romana) induced by roasting. | Journal of agricultural and food chemistry 20100526 |
Molecular gastronomy: a new emerging scientific discipline. | Chemical reviews 20100414 |
Improvement of aroma in transgenic potato as a consequence of impairing tuber browning. | PloS one 20100101 |
Strategy for the identification of key odorants: application to shrimp aroma. | Journal of chromatography. A 20090904 |
Characterization and the possible formation mechanism of 2-acetyl-1-pyrroline in aromatic vegetable soybean (Glycine max L.). | Journal of food science 20090601 |
Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches. | Journal of agricultural and food chemistry 20090527 |
Genetic and molecular basis of fragrance in rice. | Biotechnology advances 20090101 |
Comparison of the key aroma compounds in organically grown, raw West-African peanuts (Arachis hypogaea) and in ground, pan-roasted meal produced thereof. | Journal of agricultural and food chemistry 20081112 |
Relating sensory descriptors to volatile components in flavor of specialty rice types. | Journal of food science 20081101 |
Biosynthetic mechanism of 2-acetyl-1-pyrroline and its relationship with Delta1-pyrroline-5-carboxylic acid and methylglyoxal in aromatic rice (Oryza sativa L.) callus. | Journal of agricultural and food chemistry 20080827 |
Characterization of the major fragance gene from an aromatic japonica rice and analysis of its diversity in Asian cultivated rice. | TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik 20080801 |
Odor-active compounds in cooked rice cultivars from Camargue (France) analyzed by GC-O and GC-MS. | Journal of agricultural and food chemistry 20080709 |
Badh2, encoding betaine aldehyde dehydrogenase, inhibits the biosynthesis of 2-acetyl-1-pyrroline, a major component in rice fragrance. | The Plant cell 20080701 |
Is there a second fragrance gene in rice? | Plant biotechnology journal 20080501 |
Comparison of odor-active compounds from six distinctly different rice flavor types. | Journal of agricultural and food chemistry 20080423 |
Characterization of volatile aroma compounds in cooked black rice. | Journal of agricultural and food chemistry 20080109 |
Aroma components of American country ham. | Journal of food science 20080101 |
RNAi-directed downregulation of OsBADH2 results in aroma (2-acetyl-1-pyrroline) production in rice (Oryza sativa L.). | BMC plant biology 20080101 |
Genetically-based olfactory signatures persist despite dietary variation. | PloS one 20080101 |
Effect of cold storage and packaging material on the major aroma components of sweet cream butter. | Journal of agricultural and food chemistry 20070919 |
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 |
Delta1-pyrroline-5-carboxylic acid formed by proline dehydrogenase from the Bacillus subtilis ssp. natto expressed in Escherichia coli as a precursor for 2-acetyl-1-pyrroline. | Journal of agricultural and food chemistry 20070627 |
Rapid discrimination of scented rice by solid-phase microextraction, mass spectrometry, and multivariate analysis used as a mass sensor. | Journal of agricultural and food chemistry 20070221 |
Rapid method for quantitative analysis of the aroma impact compound, 2-acetyl-1-pyrroline, in fragrant rice using automated headspace gas chromatography. | Journal of agricultural and food chemistry 20061018 |
Mousy off-flavor: a review. | Journal of agricultural and food chemistry 20060906 |
Chemistry of 2-acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine, 2-acetyl-2-thiazoline, and 5-acetyl-2,3-dihydro-4H-thiazine: extraordinary Maillard flavor compounds. | Chemical reviews 20060601 |
An expeditious, high-yielding construction of the food aroma compounds 6-acetyl-1,2,3,4-tetrahydropyridine and 2-acetyl-1-pyrroline. | The Journal of organic chemistry 20051223 |
Characterization of dried whey protein concentrate and isolate flavor. | Journal of dairy science 20051101 |
Identification of potent odorants formed during the preparation of extruded potato snacks. | Journal of agricultural and food chemistry 20050810 |
The gene for fragrance in rice. | Plant biotechnology journal 20050501 |
Inhibition of key aroma compound generated during ultrahigh-temperature processing of bovine milk via epicatechin addition. | Journal of agricultural and food chemistry 20050126 |
Formation of odorants in Maillard model systems based on l-proline as affected by pH. | Journal of agricultural and food chemistry 20030604 |
Identification and quantitation of the rice aroma compound, 2-acetyl-1-pyrroline, in bread flowers (Vallaris glabra Ktze). | Journal of agricultural and food chemistry 20030115 |
Mousy off-flavor of wine: precursors and biosynthesis of the causative N-heterocycles 2-ethyltetrahydropyridine, 2-acetyltetrahydropyridine, and 2-acetyl-1-pyrroline by Lactobacillus hilgardii DSM 20176. | Journal of agricultural and food chemistry 20021120 |
Odor-active compounds of Iberian hams with different aroma characteristics. | Journal of agricultural and food chemistry 20021023 |
Identification of potent odorants in different green tea varieties using flavor dilution technique. | Journal of agricultural and food chemistry 20020925 |
Characterization of the most odor-active compounds of Iberian ham headspace. | Journal of agricultural and food chemistry 20020327 |
Precursors of 2-acetyl-1-pyrroline, a potent flavor compound of an aromatic rice variety. | Journal of agricultural and food chemistry 20020327 |
Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analyses. | Journal of agricultural and food chemistry 20020227 |
Changes of volatile compounds during heating of bacuri pulp. | Journal of agricultural and food chemistry 20011201 |
Aroma components of cooked tail meat of American lobster (Homarus americanus). | Journal of agricultural and food chemistry 20010901 |
Aroma-active components of nonfat dry milk. | Journal of agricultural and food chemistry 20010601 |
Quantification of the rice aroma compound, 2-acetyl-1-pyrroline, in uncooked Khao Dawk Mali 105 brown rice. | Journal of agricultural and food chemistry 20010201 |
Screening for 2-acetyl-1-pyrroline in the headspace of rice using SPME/GC-MS. | Journal of agricultural and food chemistry 20010101 |
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