Food-Grade Synthesis of Maillard-Type Taste Enhancers Using Natural Deep Eutectic Solvents (NADES). (Q48140767)

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scientific article published on 28 January 2018

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English	Food-Grade Synthesis of Maillard-Type Taste Enhancers Using Natural Deep Eutectic Solvents (NADES).	scientific article published on 28 January 2018

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scholarly article

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Europe PubMed Central

PMC publication ID

6017309

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:29382108%20AND%20SRC:MED&resulttype=core&format=json

retrieved

13 March 2020

title

Food-Grade Synthesis of Maillard-Type Taste Enhancers Using Natural Deep Eutectic Solvents (NADES) (English)

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stated in

Europe PubMed Central

PMC publication ID

6017309

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:29382108%20AND%20SRC:MED&resulttype=core&format=json

retrieved

13 March 2020

author

Thomas F. Hofmann

series ordinal

2

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Europe PubMed Central

PMC publication ID

6017309

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:29382108%20AND%20SRC:MED&resulttype=core&format=json

retrieved

13 March 2020

author name string

Maximilian Kranz

series ordinal

1

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Europe PubMed Central

PMC publication ID

6017309

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:29382108%20AND%20SRC:MED&resulttype=core&format=json

retrieved

13 March 2020

language of work or name

English

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publication date

28 January 2018

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Europe PubMed Central

PMC publication ID

6017309

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:29382108%20AND%20SRC:MED&resulttype=core&format=json

retrieved

13 March 2020

published in

Molecules

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stated in

Europe PubMed Central

PMC publication ID

6017309

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:29382108%20AND%20SRC:MED&resulttype=core&format=json

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13 March 2020

volume

23

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Europe PubMed Central

PMC publication ID

6017309

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:29382108%20AND%20SRC:MED&resulttype=core&format=json

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13 March 2020

issue

2

1 reference

stated in

Europe PubMed Central

PMC publication ID

6017309

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:29382108%20AND%20SRC:MED&resulttype=core&format=json

retrieved

13 March 2020

copyright license

Creative Commons Attribution 4.0 International

start time

28 January 2018

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Discovery and structure determination of a novel Maillard-derived sweetness enhancer by application of the comparative taste dilution analysis (cTDA).

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Quantitative studies and taste re-engineering experiments toward the decoding of the nonvolatile sensometabolome of Gouda cheese

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A series of kokumi peptides impart the long-lasting mouthfulness of matured Gouda cheese

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Discovery of N2-(1-Carboxyethyl)guanosine 5′-Monophosphate as an Umami-Enhancing Maillard-Modified Nucleotide in Yeast Extracts

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Identifiers

DOI

10.3390/MOLECULES23020261

1 reference

stated in

Europe PubMed Central

PMC publication ID

6017309

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:29382108%20AND%20SRC:MED&resulttype=core&format=json

retrieved

13 March 2020

PMC publication ID

6017309

1 reference

stated in

Europe PubMed Central

PMC publication ID

6017309

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:29382108%20AND%20SRC:MED&resulttype=core&format=json

retrieved

13 March 2020

PubMed publication ID

29382108

1 reference

stated in

Europe PubMed Central

PMC publication ID

6017309

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:29382108%20AND%20SRC:MED&resulttype=core&format=json

retrieved

13 March 2020

 

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