fish thiol, 28588-74-1

Articles:

US Patents:	5,470,991 - Process for the manufacture of furan derivatives
PubMed:	Relating sensory and chemical properties of sour cream to consumer acceptance.
PubMed:	Key aroma compounds in roasted in-shell peanuts.
PubMed:	Effect of addition of commercial rosemary extracts on potent odorants in cooked beef.
PubMed:	Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products.
PubMed:	Synthesis and odor evaluation of five new sulfur-containing ester flavor compounds from 4-ethyloctanoic acid.
PubMed:	Selective preconcentration of volatile mercaptans in small SPE cartridges: quantitative determination of trace odor-active polyfunctional mercaptans in wine.
PubMed:	Identification of sulfur volatiles in canned orange juices lacking orange flavor.
PubMed:	Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks.
PubMed:	Key odor impact compounds in three yeast extract pastes.
PubMed:	Characterization of dried whey protein concentrate and isolate flavor.
PubMed:	Precursors of chicken flavor. II. Identification of key flavor precursors using sensory methods.
PubMed:	Characterization of the aroma of a meatlike process flavoring from soybean-based enzyme-hydrolyzed vegetable protein.
PubMed:	Effects of carnosine on volatile generation from Maillard reaction of ribose and cysteine.
PubMed:	2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: aroma-similarity, NIF/SNIF GC-O, and GC analyses.
PubMed:	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.
PubMed:	Stability of thiols in an aqueous process flavoring.
PubMed:	Aroma extract dilution analysis of a beeflike process flavor from extruded enzyme-hydrolyzed soybean protein.
PubMed:	Structured fluids as microreactors for flavor formation by the Maillard reaction.
PubMed:	Environmental and industrial factors relating to flavor tainting of fish in the upper Wisconsin river.
PubMed:	Toxicological properties of thio- and alkylphenols causing flavor tainting in fish from the upper Wisconsin River.
PubMed:	A method for quantitative analysis of flavor-tainting alkylphenols and aromatic thiols in fish.
PubMed:	Identification of the volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas fragi.
PubMed:	Identification and origin of odorous sulfur compounds in cooked ham.
PubMed:	Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC-olfactometry and GC-PFPD.
PubMed:	Effects of additional cysteine in fish diet on mercury concentration.
PubMed:	Key aroma compounds in roasted in-shell peanuts.
PubMed:	Formation of cysteine-S-conjugates in the Maillard reaction of cysteine and xylose.
PubMed:	Effect of addition of commercial rosemary extracts on potent odorants in cooked beef.
PubMed:	Participation of cathepsin L in modori phenomenon in carp (Cyprinus carpio) surimi gel.
PubMed:	Oxidative changes during ice storage of rainbow trout (Oncorhynchus mykiss) fed different ratios of marine and vegetable feed ingredients.
PubMed:	Transglutaminase cross-linking effect on sensory characteristics and antioxidant activities of Maillard reaction products from soybean protein hydrolysates.
PubMed:	A new strategy for improved glutathione production from Saccharomyces cerevisiae: use of cysteine- and glycine-rich chicken feather protein hydrolysate as a new cheap substrate.
PubMed:	Development of a monoclonal antibody against the left wing of ciguatoxin CTX1B: thiol strategy and detection using a sandwich ELISA.
PubMed:	Reduction of mercury from mackerel fillet using combined solution of cysteine, EDTA, and sodium chloride.
PubMed:	Effects of thermal processing and various chemical substances on formaldehyde and dimethylamine formation in squid Dosidicus gigas.
PubMed:	Thermal denaturation of tilapia myosin and its subunits as affected by constantly increasing temperature.
PubMed:	Garlic-derived S-allylmercaptocysteine is a hepato-protective agent in non-alcoholic fatty liver disease in vivo animal model.
PubMed:	Visual detection of organophosphorus pesticides represented by mathamidophos using Au nanoparticles as colorimetric probe.
PubMed:	Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products.
PubMed:	Assessment of the aroma impact of major odor-active thiols in pan-roasted white sesame seeds by calculation of odor activity values.
PubMed:	Effects of lard on the formation of volatiles from the Maillard reaction of cysteine with xylose.
PubMed:	Gelation properties of spent duck meat surimi-like material produced using acid-alkaline solubilization methods.
PubMed:	Recent patents on the use of antioxidant agents in food.
PubMed:	Comparative study on the stability of fish actomyosin and pork actomyosin.
PubMed:	The chemical nature of mercury in human brain following poisoning or environmental exposure.
PubMed:	Determination of dithiocarbamates and milneb residues in foods by gas chromatography-mass spectrometry.
PubMed:	Value-added use of mushroom ergothioneine as a colour stabilizer in processed fish meats.
PubMed:	Effect of various types of egg white on characteristics and gelation of fish myofibrillar proteins.
PubMed:	Methylmercury-induced neurotoxicity and apoptosis.
PubMed:	Comparative study of washing treatments and alkali extraction on gelation characteristics of striped catfish (Pangasius hypophthalmus) muscle protein.
PubMed:	The effect of arsenic exposure and the efficacy of DMSA on the proteins and lipids of the gill tissues of Labeo rohita.
PubMed:	Antioxidative activities of mushroom (Flammulina velutipes) extract added to bigeye tuna meat: dose-dependent efficacy and comparison with other biological antioxidants.
PubMed:	Quantification and odor contribution of 2-furanmethanethiol in different types of fermented soybean paste miso.
PubMed:	Off-flavors removal and storage improvement of mackerel viscera by supercritical carbon dioxide extraction.
PubMed:	Toxicant exposure and mental health--individual, social, and public health considerations.
PubMed:	Urine mercury excretion following meso-dimercaptosuccinic acid challenge in fish eaters.
PubMed:	Antioxidative activity and antidiscoloration efficacy of ergothioneine in mushroom (Flammulina velutipes) extract added to beef and fish meats.
PubMed:	Determination and isolation of a thioesterase from passion fruit (Passiflora edulis Sims) that hydrolyzes volatile thioesters.
PubMed:	Morphological changes due to Lead exposure and the influence of DMSA on the gill tissues of the freshwater fish, Catla catla.
PubMed:	Characterization of odor-active compounds in extracts obtained by simultaneous extraction/distillation from moroccan black olives.
PubMed:	Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks.
PubMed:	Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: oxidation linked to changes in protein composition at the oil-water interface.
PubMed:	A new vapor generation system for mercury species based on the UV irradiation of mercaptoethanol used in the determination of total and methyl mercury in environmental and biological samples by atomic fluorescence spectrometry.
PubMed:	Effect of pH on the Maillard reaction of [13C5]xylose, cysteine, and thiamin.
PubMed:	Key odor impact compounds in three yeast extract pastes.
PubMed:	Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols.
PubMed:	Occurrence of polyfunctional thiols in fresh lager beers.
PubMed:	Beneficial effects of ascorbic acid on heat-induced fish gel (Kamaboko) from the superoxide anion radical.
PubMed:	A novel method for quantification of 2-methyl-3-furanthiol and 2-furanmethanethiol in wines made from Vitis vinifera grape varieties.
PubMed:	Precursors of chicken flavor. II. Identification of key flavor precursors using sensory methods.
PubMed:	Characterization of the aroma of a wine from maccabeo. Key role played by compounds with low odor activity values.
PubMed:	Efficacy of animal anti-fertility compounds against sea lamprey (Petromyzon marinus) spermatozoa.
PubMed:	Alpha-mercaptoketone formation during the maillard reaction of cysteine and [1-(13)C]ribose.
PubMed:	More on mercury content in fish.
PubMed:	More on mercury content in fish.
PubMed:	Cysteamine-a somatostatin-inhibiting agent-induced growth hormone secretion and growth acceleration in juvenile grass carp (Ctenopharyngodon idellus).
PubMed:	FT-Raman spectroscopic investigation of lens proteins of tilapia treated with dietary vitamin E.
PubMed:	Changes in conformation and subunit assembly of cod myosin at low and high pH and after subsequent refolding.
PubMed:	Studies on the metabolism of the thiofurans furfuryl mercaptan and 2-methyl-3-furanthiol in rat liver.
PubMed:	Odorants in breast milk.
PubMed:	The chemical form of mercury in fish.
PubMed:	Neurotoxicity of organomercurial compounds.
PubMed:	GC-olfactometric characterization of aroma volatiles from the thermal degradation of thiamin in model orange juice.
PubMed:	Formation of aroma compounds from ribose and cysteine during the Maillard reaction.
PubMed:	Gas chromatographic-olfactometric characterization of aroma compounds in two types of cashew apple nectar.
PubMed:	Mercury toxicity and antioxidants: Part 1: role of glutathione and alpha-lipoic acid in the treatment of mercury toxicity.
PubMed:	Lipase-assisted generation of 2-methyl-3-furanthiol and 2-furfurylthiol from thioacetates.
PubMed:	Effects of carnosine on volatile generation from Maillard reaction of ribose and cysteine.
PubMed:	Characterization of the most odor-active compounds of Iberian ham headspace.
PubMed:	Chemical interactions between odor-active thiols and melanoidins involved in the aroma staling of coffee beverages.
PubMed:	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.
PubMed:	Stability of thiols in an aqueous process flavoring.
PubMed:	Partial purification of polyphenol oxidase from Chinese cabbage Brassica rapa L.
PubMed:	Aroma extract dilution analysis of a beeflike process flavor from extruded enzyme-hydrolyzed soybean protein.
PubMed:	Quantitative Model Studies on the Effectiveness of Different Precursor Systems in the Formation of the Intense Food Odorants 2-Furfurylthiol and 2-Methyl-3-furanthiol.
PubMed:	Structured fluids as microreactors for flavor formation by the Maillard reaction.
PubMed:	Olfactory discrimination of amino acids in brown bullhead catfish.
PubMed:	Production of monoclonal antibodies to Listeria monocytogenes and their application to determine the virulence of isolates from channel catfish.
PubMed:	Thietanium ion formation from the food mutagen 2-chloro-4-(methylthio)butanoic acid.
PubMed:	Purification and characterization of cathepsin L-like enzyme from the muscle of anchovy, Engraulis japonica.
PubMed:	Gastric carcinogenesis: 2-chloro-4-methylthiobutanoic acid, a novel mutagen in salted, pickled Sanma hiraki fish, or similarly treated methionine.
PubMed:	Increased susceptibility of liver to lipid peroxidation after ingestion of a high fish oil diet.
PubMed:	Excitotoxins in foods.
PubMed:	Interactive effects of selenium, methionine, and dietary protein on survival, growth, and physiology in mallard ducklings.
PubMed:	Interactive effects of arsenate, selenium, and dietary protein on survival, growth, and physiology in mallard ducklings.
PubMed:	Environmental and industrial factors relating to flavor tainting of fish in the upper Wisconsin river.
PubMed:	A method for quantitative analysis of flavor-tainting alkylphenols and aromatic thiols in fish.
PubMed:	Sensitive enzyme immunoassay of colistin and its application to detect residual colistin in rainbow trout tissue.
PubMed:	Effects of metals and organic compounds on hepatic glutathione, cysteine, and acid-soluble thiol levels in mullet (Mugil cephalus L.).
PubMed:	Effect of cysteine on iron absorption in man.
PubMed:	Protein changes in frozen fish.
PubMed:	Estimation of available methionine and cysteine in proteins of food products by in vivo and in vitro methods.
PubMed:	Mercury and mercurials.
PubMed:	Quantitative determination of the content of available methionine and cysteine in food proteins.
PubMed:	Identification of the volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas fragi.
PubMed:	Oxidation of methionine and cystine in foods treated with hydrogen peroxide.
PubMed:	Reduction of mercury with cysteine in comminuted halibut and hake fish protein concentrate.
PubMed:	Elimination of mercury from fish.
PubMed:	Volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas perolens.
PubMed:	Characterization of a major allergen (cod). Observations on effect of denaturation on the allergenic activity.
PubMed:	Symposium on microbial changes in foods. Bacteria active in the spoilage of certain sea foods.
PubMed:	Effect of amino acids on iron absorption from a staple vegetable food.
PubMed:	Determination of methylmercury salts in various kinds of biological material.