glycine, 56-40-6

Articles:

Info:	Glycine
PubMed:	Monitoring the ripening process of Cheddar cheese based on hydrophilic component profiling using gas chromatography-mass spectrometry.
PubMed:	Influence of preheating on antioxidant activity of the water extract from black soybean and color and sensory properties of black soybean decoction.
PubMed:	Study to elucidate formation pathways of selected roast-smelling odorants upon extrusion cooking.
PubMed:	Impact of the N-terminal amino acid on the formation of pyrazines from peptides in Maillard model systems.
PubMed:	Effect of physicochemical parameters on enzymatic biodecaffeination during tea fermentation.
PubMed:	Molecular sequence variations of the lipoxygenase-2 gene in soybean.
PubMed:	Thermal generation of 3-amino-4,5-dimethylfuran-2(5H)-one, the postulated precursor of sotolone, from amino acid model systems containing glyoxylic and pyruvic acids.
PubMed:	Identification of impact odorants contributing to fresh mushroom off-flavor in wines: incidence of their reactivity with nitrogen compounds on the decrease of the olfactory defect.
PubMed:	Model studies on the pattern of volatiles generated in mixtures of amino acids, lipid-oxidation-derived aldehydes, and glucose.
PubMed:	Changes in chemical and sensory properties of migaki-nishin (dried herring fillet) during drying.
PubMed:	Partial characterization of an effluent produced by cooking of Jumbo squid (Dosidicus gigas) mantle muscle.
PubMed:	Porcine CSRP3: polymorphism and association analyses with meat quality traits and comparative analyses with CSRP1 and CSRP2.
PubMed:	Aliphatic aldehyde reductase activity related to the formation of volatile alcohols in Vietnamese coriander leaves.
PubMed:	The lipoxygenase gene family: a genomic fossil of shared polyploidy between Glycine max and Medicago truncatula.
PubMed:	Utilization of okara, a byproduct from soymilk production, through the development of soy-based snack food.
PubMed:	Separation of amino acids, peptides and corresponding Amadori compounds on a silica column at elevated temperature.
PubMed:	NMDA receptor in conditioned flavor-taste preference learning: blockade by MK-801 and enhancement by D-cycloserine.
PubMed:	Chemical components, palatability, antioxidant activity and antimutagenicity of oncom miso using a mixture of fermented soybeans and okara with Neurospora intermedia.
PubMed:	Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system.
PubMed:	Thermal degradation studies of food melanoidins.
PubMed:	Potential of gas chromatography-orthogonal acceleration time-of-flight mass spectrometry (GC-oaTOFMS) in flavor research.
PubMed:	Amino acid catabolism and generation of volatiles by lactic acid bacteria.
PubMed:	Flavor release in the presence of melanoidins prepared from L-(+)-ascorbic acid and amino acids.
PubMed:	Thermal degradation studies of glucose/glycine melanoidins.
PubMed:	Precursors of 2-acetyl-1-pyrroline, a potent flavor compound of an aromatic rice variety.
PubMed:	Volatile flavor components in red fermented soybean (Glycine max) curds.
PubMed:	Production of African breadfruit (Treculia africana) and soybean (Glycine max) seed based food formulations, 1: Effects of germination and fermentation on nutritional and organoleptic quality.
PubMed:	Portal hyperglutamatemia after dietary supplementation with monosodium glutamate in pigs.
PubMed:	Pathways of metabolism of [1'-14C]-trans-anethole in the rat and mouse.
PubMed:	Effects of high pressure treatment on the flavour-related components in meat.
PubMed:	Preference of Old World monkeys for amino acids and other gustatory stimuli: the influence of monosodium glutamate.
PubMed:	Taste-active components in some foods: a review of Japanese research.
PubMed:	Reactions of n-hexanal with glycine in model systems.