Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products

A generalization of the retention index system including linear temperature programmed gas—liquid partition chromatography

van den Dool, H., & Kratz, P. D. (1963) · Journal of Chromatography A · doi:10.1016/s0021-9673(01)80947-x · Cited by 6,475 · see citing works

FiehnLib: Mass Spectral and Retention Index Libraries for Metabolomics Based on Quadrupole and Time-of-Flight Gas Chromatography/Mass Spectrometry

Kind, T., Wohlgemuth, G., Lee, D. Y., Lü, Y., Palazoglu, M., Shahbaz, S., & Fiehn, O. (2009) · Analytical Chemistry · doi:10.1021/ac9019522 · Cited by 1,485 · see citing works

Data processing for mass spectrometry-based metabolomics

Katajamaa, M., & Orešič, M. (2007) · Journal of Chromatography A · doi:10.1016/j.chroma.2007.04.021 · Cited by 616 · see citing works

A Novel Approach for Nontargeted Data Analysis for Metabolomics. Large-Scale Profiling of Tomato Fruit Volatiles

Tikunov, Y. M., Lommen, A., Vos, C. H. R. D., Verhoeven, H. A., Bino, R. J., Hall, R. D., & Bovy, A. G. (2005) · PLANT PHYSIOLOGY · doi:10.1104/pp.105.068130 · Cited by 511 · see citing works

MetaboliteDetector: Comprehensive Analysis Tool for Targeted and Nontargeted GC/MS Based Metabolome Analysis

Hiller, K., Hangebrauk, J., Jäger, C., Spura, J., Schreiber, K., & Schomburg, D. (2009) · Analytical Chemistry · doi:10.1021/ac802689c · Cited by 440 · see citing works

Systematic Identification of Conserved Metabolites in GC/MS Data for Metabolomics and Biomarker Discovery

Styczynski, M. P., Moxley, J. F., Tong, L. V., Walther, J. L., Jensen, K. L., & Stephanopoulos, G. N. (2006) · Analytical Chemistry · doi:10.1021/ac0614846 · Cited by 245 · see citing works

Evaluation of Key Odorants in Milk Chocolate and Cocoa Mass by Aroma Extract Dilution Analyses

Schnermann, P., & Schieberle, P. (1997) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf960670h · Cited by 201 · see citing works

Evaluation of the Key Odorants in a Thermally Treated Solution of Ribose and Cysteine by Aroma Extract Dilution Techniques

Hofmann, T. F., & Schieberle, P. (1995) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00056a042 · Cited by 167 · see citing works

Formation of Aroma Compounds from Ribose and Cysteine during the Maillard Reaction

Cerny, C., & Davídek, T. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf026123f · Cited by 137 · see citing works

The use of high performance liquid chromatography–quadrupole time-of-flight mass spectrometry coupled to advanced data mining and chemometric tools for discrimination and classification of red wines according to their variety

Václavík, L., Lacina, O., Hajšlová, J., et al. (2010) · Analytica Chimica Acta · doi:10.1016/j.aca.2010.11.018 · Cited by 133 · see citing works

Target and Nontarget Screening of Organic Micropollutants in Water by Solid-Phase Microextraction Combined with Gas Chromatography/High-Resolution Time-of-Flight Mass Spectrometry

Hernández, F. J., Portolés, T., Pitarch, E., et al. (2007) · Analytical Chemistry · doi:10.1021/ac071551b · Cited by 101 · see citing works

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

Hofmann, T. F., & Schieberle, P. (1998) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9705983 · Cited by 87 · see citing works

Isolation and identification of some sulfur chemicals present in pressure-cooked beef

Wilson, R. A., MUSSINAN, C. J., Katz, I., et al. (1973) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60189a028 · Cited by 86 · see citing works

Comparison of Gas Chromatography-Coupled Time-of-Flight Mass Spectrometry and1H Nuclear Magnetic Resonance Spectroscopy Metabolite Identification in White Wines from a Sensory Study Investigating Wine Body

Skogerson, K., Runnebaum, R. C., Wohlgemuth, G., et al. (2009) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9019322 · Cited by 85 · see citing works

Flavor perception of a model cheese: relationships with oral and physico-chemical parameters

Pionnier, E., Nicklaus, S., Chabanet, C., Mioche, L., Taylor, A. J., Quéré, J. L., & Salles, C. (2004) · Food Quality and Preference · doi:10.1016/j.foodqual.2004.04.011 · Cited by 79 · see citing works

Investigation of the Aroma-Active Compounds Formed in the Maillard Reaction between Glutathione and Reducing Sugars

Lee, S. M., Jo, Y., & Kim, Y. S. (2010) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9043327 · Cited by 74 · see citing works

Identification and formation of some selected sulfur-containing flavor compounds in various meat model systems

Guentert, M., Bruening, J., Emberger, R., et al. (1990) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00101a007 · Cited by 74 · see citing works

Formation of Sulfur-Containing Flavor Compounds from Reactions of Furaneol and Cysteine, Glutathione, Hydrogen Sulfide, and Alanine/Hydrogen Sulfide

Zheng, Y. Q., Brown, S., Ledig, W. O., et al. (1997) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf960624h · Cited by 59 · see citing works

Differentiation of Aroma Characteristics of Pine-Mushrooms (Tricholoma matsutake Sing.) of Different Grades Using Gas Chromatography−Olfactometry and Sensory Analysis

Cho, I. H., Lee, S. M., Kim, S. Y., et al. (2007) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf062702z · Cited by 56 · see citing works

Effect of pH on the Maillard Reaction of [13C5]Xylose, Cysteine, and Thiamin

Cerny, C., & Briffod, M. (2007) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf062874w · Cited by 52 · see citing works

Advantages and limitations of coupling isotachophoresis and comprehensive isotachophoresis–capillary electrophoresis to time-of-flight mass spectrometry

Peterson, Z. D., Bowerbank, C. R., Collins, D. C., et al. (2003) · Journal of Chromatography A · doi:10.1016/s0021-9673(03)00235-8 · Cited by 49 · see citing works

Influence of Glutathione Oxidation and pH on Thermal Formation of Maillard-Type Volatile Compounds

Tai, C.-Y., & Ho, C. (1998) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf971111t · Cited by 45 · see citing works

A study of the volatiles isolated from a D-glucose-hydrogen sulfide-ammonia model system

Shibamoto, T., & Russell, G. F. (1977) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60209a054 · Cited by 42 · see citing works

Effect of Cysteine and Cystine Addition on Sensory Profile and Potent Odorants of Extruded Potato Snacks

Majcher, M. A., & Jeleń, H. H. (2007) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0703147 · Cited by 39 · see citing works

Discovery of safety biomarkers for atorvastatin in rat urine using mass spectrometry based metabolomics combined with global and targeted approach

Kumar, B. S., Lee, Y. J., Yi, H. J., et al. (2009) · Analytica Chimica Acta · doi:10.1016/j.aca.2009.11.063 · Cited by 38 · see citing works

Sensory Activity, Chemical Structure, and Synthesis of Maillard Generated Bitter-Tasting 1-Oxo-2,3-dihydro-1H-indolizinium-6-olates

Frank, O., Jezussek, M., & Hofmann, T. F. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf026098d · Cited by 37 · see citing works

Formation of meatlike aroma compounds from thermal reaction of inosine 5'-monophosphate with cysteine and glutathione

Zhang, Y., & Ho, C. T. (1991) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00006a031 · Cited by 35 · see citing works

Sensory Characteristics and Consumer Acceptability of Beef Soup with Added Glutathione and/or MSG

Jung, D. W., Hong, J., & Kim, K. O. (2009) · Journal of Food Science · doi:10.1111/j.1750-3841.2009.01411.x · Cited by 30 · see citing works

Elucidation of the mechanism of pyrrole formation during thermal degradation of 13C-labeled l-serines

Yaylayan, V. A., & Keyhani, A. (2001) · Food Chemistry · doi:10.1016/s0308-8146(00)00332-0 · Cited by 30 · see citing works

Identification of Ethyl Formate as a Quality Marker of the Fermented Off-note in Coffee by a Nontargeted Chemometric Approach

Lindinger, C., Pollien, P., de Vos, R. C. H., et al. (2009) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf901673d · Cited by 26 · see citing works

Impacts of Glutathione Maillard Reaction Products on Sensory Characteristics and Consumer Acceptability of Beef Soup

Hong, J., Jung, D. W., Kim, Y. S., et al. (2010) · Journal of Food Science · doi:10.1111/j.1750-3841.2010.01783.x · Cited by 22 · see citing works

Comparison of 2-Acetylfuran Formation between Ribose and Glucose in the Maillard Reaction

Wang, Y., & Ho, C. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf802683a · Cited by 20 · see citing works

Sensory Characteristics and Consumer Acceptability of Beef Stock Containing Glutathione Maillard Reaction Products Prepared at Various Conditions

Kwon, G. Y., Hong, J., Kim, Y. S., et al. (2011) · Journal of Food Science · doi:10.1111/j.1750-3841.2010.01946.x · Cited by 10 · see citing works

The food metabolome: a window over dietary exposure

Scalbert, A., Brennan, L., Manach, C., Andres-Lacueva, C., Dragsted, L. O., Draper, J., Rappaport, S. M., van der Hooft, J. J., & Wishart, D. S. (2014) · The American Journal of Clinical Nutrition · doi:10.3945/ajcn.113.076133 · Cited by 519 · see citing works

SYNTHESIS OF PORPHYRINOGEN-LIKE COMPOUNDS (MIXED QUATERENES)

Brown, W. H., & French, W. N. (1958) · Canadian Journal of Chemistry · doi:10.1139/v58-052 · Cited by 39 · see citing works

Contributions to the study of rotational isomerism in derivatives of furan, thiophene, and pyrrole bearing carbonyl-containing substituents (review)

Chadwick, D. J., & Cliffe, I. A. (1984) · Chemistry of Heterocyclic Compounds · doi:10.1007/bf00514296 · Cited by 1 · see citing works

Ethynylation of 2-(furan-2-yl)- and 2-(thiophen-2-yl)pyrroles with acylbromoacetylenes in the Al2O3 medium: relative reactivity of heterocycles

Sobenina, L. N., Petrova, O. V., Tomilin, D. N., et al. (2014) · Tetrahedron · doi:10.1016/j.tet.2014.10.068 · Cited by 13 · see citing works

Studies on the Conjugated Double Bond Systems. VIII. On the Electronic Structures of Furan, Pyrrole and Thiophen

Nagakura, S., & Hosoya, T. (1952) · Bulletin of the Chemical Society of Japan · doi:10.1246/bcsj.25.179 · Cited by 22 · see citing works

Alkylation of furan, thiophene, and pyrrole with furfuryl alcohol in the presence of the strongly acidic Amberlyst 15 sulfo cation-exchange resin

Iovel, I., GOL'DBERG, Y. S., & Shimanskaya, M. V. (1989) · Chemistry of Heterocyclic Compounds · doi:10.1007/bf00470016 · Cited by 1 · see citing works