furfuryl alcohol, 98-00-0

Articles:

PubMed:	Identification of 2-ethyl-4-methyl-3-thiazoline and 2-isopropyl-4-methyl-3-thiazoline for the first time in nature by the comprehensive analysis of sesame seed oil.
PubMed:	Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans.
PubMed:	Physicochemical model to interpret the kinetics of aroma extraction during wine aging in wood. Model limitations suggest the necessary existence of biochemical processes.
PubMed:	Aroma compounds in sweet whey powder.
PubMed:	Influence of the brewing process on furfuryl ethyl ether formation during beer aging.
PubMed:	Furfuryl ethyl ether: important aging flavor and a new marker for the storage conditions of beer.
PubMed:	Volatile flavor components of stored nonfat dry milk.
PubMed:	Volatile flavor components of rice cakes.
PubMed:	Changes in chemical composition of frozen coated fish products during deep-frying.
PubMed:	Formation of cysteine-S-conjugates in the Maillard reaction of cysteine and xylose.
PubMed:	Effect of Saccharomyces strains on the quality of red wines aged on lees.
PubMed:	Volatile profiling of high quality hazelnuts (Corylus avellana L.): chemical indices of roasting.
PubMed:	Impact of cooking and handling conditions on furanic compounds in breaded fish products.
PubMed:	Characterisation of bound volatile compounds of a low flavour kiwifruit species: Actinidia eriantha.
PubMed:	Effects of alcohol compounds on the growth and lipid accumulation of oleaginous yeast Trichosporon fermentans.
PubMed:	Quantification of furanic compounds in coated deep-fried products simulating normal preparation and consumption: optimisation of HS-SPME analytical conditions by response surface methodology.
PubMed:	Characterization of the polymerization of furfuryl alcohol during roasting of coffee.
PubMed:	In vivo detoxification of furfural during lipid production by the oleaginous yeast Trichosporon fermentans.
PubMed:	Effects of Litchi chinensis fruit isolates on prostaglandin E(2) and nitric oxide production in J774 murine macrophage cells.
PubMed:	Evaluation of certain food additives.
PubMed:	The potential of biodetoxification activity as a probiotic property of Lactobacillus reuteri.
PubMed:	Degradation of 5-hydroxymethylfurfural during yeast fermentation.
PubMed:	Hydroxymethyl-substituted furans: mutagenicity in Salmonella typhimurium strains engineered for expression of various human and rodent sulphotransferases.
PubMed:	Identification of 2-ethyl-4-methyl-3-thiazoline and 2-isopropyl-4-methyl-3-thiazoline for the first time in nature by the comprehensive analysis of sesame seed oil.
PubMed:	Use of microfungi in the treatment of oak chips: possible effects on wine.
PubMed:	Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans.
PubMed:	Monitoring cytotoxic potentials of furfuryl alcohol and 2-furyl methyl ketone in mice.
PubMed:	Sisal fibers: surface chemical modification using reagent obtained from a renewable source; characterization of hemicellulose and lignin as model study.
PubMed:	Influence of epicatechin reactions on the mechanisms of Maillard product formation in low moisture model systems.
PubMed:	Photosensitizing properties of protein hydrolysate-based fertilizers.
PubMed:	Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) according to their grades.
PubMed:	Physicochemical model to interpret the kinetics of aroma extraction during wine aging in wood. Model limitations suggest the necessary existence of biochemical processes.
PubMed:	5-(Hydroxymethyl)-2-furfural: a selective inhibitor of DNA polymerase lambda and terminal deoxynucleotidyltransferase.
PubMed:	Comparison of estimated daily intakes of flavouring substances with no-observed-effect levels.
PubMed:	Influence of the brewing process on furfuryl ethyl ether formation during beer aging.
PubMed:	Furfuryl ethyl ether: important aging flavor and a new marker for the storage conditions of beer.
PubMed:	Volatile compounds in a spanish red wine aged in barrels made of Spanish, French, and American oak wood.
PubMed:	Extraction and formation dynamic of oak-related volatile compounds from different volume barrels to wine and their behavior during bottle storage.
PubMed:	Volatile flavor components of stored nonfat dry milk.
PubMed:	Formation and Degradation of Furfuryl Alcohol, 5-Methylfurfuryl Alcohol, Vanillyl Alcohol, and Their Ethyl Ethers in Barrel-Aged Wines.
PubMed:	Effect of alcohol compounds found in hemicellulose hydrolysate on the growth and fermentation of ethanologenic Escherichia coli.
PubMed:	Volatile flavor components of rice cakes.
PubMed:	NTP Toxicology and Carcinogenesis Studies of Furfural (CAS No. 98-01-1) in F344/N Rats and B6C3F1 Mice (Gavage Studies).