3-(Methylthio)propionaldehyde
| Title | Journal |
|---|---|
| Chemical and sensory effects of the freezing process on the aroma profile of black truffles (Tuber melanosporum). | Food chemistry 20130115 |
| Volatile sulphur compounds and pathways of L-methionine catabolism in Williopsis yeasts. | Applied microbiology and biotechnology 20120801 |
| Gas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systems. | Journal of food science 20120601 |
| Aroma chemical composition of red wines from different price categories and its relationship to quality. | Journal of agricultural and food chemistry 20120523 |
| Tentative identification of volatile flavor compounds in commercial Budu, a Malaysian fish sauce, using GC-MS. | Molecules (Basel, Switzerland) 20120503 |
| 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 |
| Effect of roasting conditions on color and volatile profile including HMF level in sweet almonds (Prunus dulcis). | Journal of food science 20120401 |
| 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 |
| An electronic nose based on coated piezoelectric quartz crystals to certify ewes' cheese and to discriminate between cheese varieties. | Sensors (Basel, Switzerland) 20120101 |
| Volatile compounds responsible for aroma of Jutrzenka liquer wine. | Journal of chromatography. A 20111021 |
| 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 |
| 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and other sulfur-containing organic compounds on the primitive Earth: a contemporary reassessment based on an unpublished 1958 Stanley Miller experiment.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 |
| Ethylene-regulated (methylsulfanyl)alkanoate ester biosynthesis is likely to be modulated by precursor availability in Actinidia chinensis genotypes. | Journal of plant physiology 20110501 |
| 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 |
| Model aging and oxidation effects on varietal, fermentative, and sulfur compounds in a dry botrytized red wine. | Journal of agricultural and food chemistry 20110309 |
| 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 |
| Identification of a protein with antioxidant activity that is important for the protection against beer ageing. | International journal of molecular sciences 20110101 |
| Drugs for pain management in shock wave lithotripsy. | Pain research and treatment 20110101 |
| Headspace volatiles along with other instrumental and sensory analyses as indices of maturation of horse mackerel miso. | Journal of food science 20101001 |
| 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 |
| Characterization of flavor of whey protein hydrolysates. | Journal of agricultural and food chemistry 20100526 |
| (Methylsulfanyl)alkanoate ester biosynthesis in Actinidia chinensis kiwifruit and changes during cold storage. | Phytochemistry 20100501 |
| Characterisation of the most odour-active compounds of bone tainted dry-cured Iberian ham. | Meat science 20100501 |
| Molecular gastronomy: a new emerging scientific discipline. | Chemical reviews 20100414 |
| Comparison of extraction techniques and mass spectrometric ionization modes in the analysis of wine volatile carbonyls. | Analytica chimica acta 20100215 |
| Radiation chemical studies of methionine in aqueous solution: understanding the role of molecular oxygen. | Chemical research in toxicology 20100101 |
| [Formation of flavor of dry champignons (Agaricus bisporus)]. | Prikladnaia biokhimiia i mikrobiologiia 20100101 |
| From QTL to candidate gene: genetical genomics of simple and complex traits in potato using a pooling strategy. | BMC genomics 20100101 |
| Artemisinin directly targets malarial mitochondria through its specific mitochondrial activation. | PloS one 20100101 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| Methionine-derived metabolites in apoptosis: therapeutic opportunities for inhibitors of their metabolism in chemoresistant cancer cells. | Current medicinal chemistry 20090101 |
| [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 |
| 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 |
| Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham. | Meat science 20081101 |
| 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 |
| 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 |
| Correlation between the pattern volatiles and the overall aroma of wild edible mushrooms. | Journal of agricultural and food chemistry 20080312 |
| Identification of characteristic aroma components of Thai fried chili paste. | Journal of agricultural and food chemistry 20080123 |
| Aroma components of American country ham. | Journal of food science 20080101 |
| The effects of enhanced methionine synthesis on amino acid and anthocyanin content of potato tubers. | BMC plant biology 20080101 |
| Analgesia for pain control during extracorporeal shock wave lithotripsy: Current status. | Indian journal of urology : IJU : journal of the Urological Society of India 20080101 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| Copper-mediated oxidative DNA damage induced by eugenol: possible involvement of O-demethylation. | Mutation research 20041231 |
| 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 |
| Aroma compounds in sweet whey powder. | Journal of dairy science 20041201 |
| Aroma extract dilution analysis of cv. Meeker (Rubus idaeus L.) red raspberries from Oregon and Washington. | Journal of agricultural and food chemistry 20040811 |
| Metal-mediated oxidative damage to cellular and isolated DNA by gallic acid, a metabolite of antioxidant propyl gallate. | Mutation research 20040314 |
| A fermented meat model system for studies of microbial aroma formation. | Meat science 20040101 |
| 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 |
| Odorants in breast milk. | Archives of pediatrics & adolescent medicine 20031001 |
| 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 |
| 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 |
| 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 |
| Identification of key odorants related to the typical aroma of oxidation-spoiled white wines. | Journal of agricultural and food chemistry 20030226 |
| Gas chromatographic-olfactometric characterization of aroma compounds in two types of cashew apple nectar. | Journal of agricultural and food chemistry 20030212 |
| 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 |
| 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 |
| Kinetics of oxidative degradation of white wines and how they are affected by selected technological parameters. | Journal of agricultural and food chemistry 20021009 |
| 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 |
| Metabolism of carcinogenic urethane to nitric oxide is involved in oxidative DNA damage. | Free radical biology & medicine 20020901 |
| Character impact odorants of the apple cultivars Elstar and Cox Orange. | Die Nahrung 20020601 |
| Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry. | Journal of dairy science 20020601 |
| Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey. | Journal of agricultural and food chemistry 20020327 |
| Aroma composition changes in early season grapefruit juice produced from thermal concentration. | Journal of agricultural and food chemistry 20020213 |
| Double base lesions of DNA by a metabolite of carcinogenic benzo[a]pyrene. | Biochemical and biophysical research communications 20020118 |
| Volatile flavor components of stored nonfat dry milk. | Journal of agricultural and food chemistry 20020116 |
| 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 |
| Hydroxyurea induces site-specific DNA damage via formation of hydrogen peroxide and nitric oxide. | Japanese journal of cancer research : Gann 20011101 |
| Conversion of methionine to methional by Lactococcus lactis. | FEMS microbiology letters 20011016 |
| 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 |
| 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 |
| Aroma components of cooked tail meat of American lobster (Homarus americanus). | Journal of agricultural and food chemistry 20010901 |
| Mechanism of metal-mediated DNA damage induced by metabolites of carcinogenic 2-nitropropane. | Mutation research 20010808 |
| Site specificity and mechanism of oxidative DNA damage induced by carcinogenic catechol. | Carcinogenesis 20010801 |
| Change in the flavor of black tea drink during heat processing. | Journal of agricultural and food chemistry 20010701 |
| Requirement of glutathione and cysteine in guanine-specific oxidation of DNA by carcinogenic potassium bromate. | Chemical research in toxicology 20010601 |
| Aroma-active components of nonfat dry milk. | Journal of agricultural and food chemistry 20010601 |
| 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 |
| 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 |
| Altered methional homoeostasis is associated with decreased apoptosis in BAF3 bcl2 murine lymphoid cells. | The Biochemical journal 19960201 |