2-acetyl pyrrole, 1072-83-9

Articles:

PubMed:	Comparative analysis of characteristic volatile compounds in Chinese traditional smoked chicken (specialty poultry products) from different regions by headspace-gas chromatography-ion mobil
PubMed:	Mutagen formation in the reaction of Maillard browning products, 2-acetylpyrrole and its analogues, with nitrite
PubMed:	Chlorido{2-[1-(2-pyridylmethyl-imino)eth-yl]pyrrolato-?N,N',N''}copper(II)
PubMed:	Microwave Irradiation Syntheses and Crystal Structures of Two Series of Novel Fivemembered Heterocyclic Mono-Imine Compounds
PubMed:	Characterization of key odor-active compounds in commercial high-salt liquid-state soy sauce by switchable GC/GC�?�GC-olfactometry-MS and sensory evaluation
PubMed:	Pyrrole alkaloids from Bolbostemma paniculatum
PubMed:	Composition analysis and antioxidant properties of black garlic extract
PubMed:	Gas/Particle Partitioning Constants of Nicotine, Selected Toxicants, and Flavor Chemicals in Solutions of 50/50 Propylene Glycol/Glycerol As Used in Electronic Cigarettes
PubMed:	Contribution of aroma compounds to the antioxidant properties of roasted white yam (Dioscorea rotundata)
PubMed:	Fractionation and identification of minor and aroma-active constituents in Kangra orthodox black tea
PubMed:	Metabolomics and genomics combine to unravel the pathway for the presence of fragrance in rice
PubMed:	Key aroma components of a dry-cured sausage with high fat content (sobrassada)
PubMed:	Mutagenicity and cytotoxicity of nitropyrrole compounds derived from the reaction of 2-acetyl pyrrole with nitrite
PubMed:	Development of chemical-based reference standards for rooibos and honeybush aroma lexicons
PubMed:	Influence of epicatechin reactions on the mechanisms of Maillard product formation in low moisture model systems
PubMed:	Odorants quantitation in high-quality cocoa by multiple headspace solid phase micro-extraction: Adoption of FID-predicted response factors to extend method capabilities and information pote
PubMed:	Effects of Maillard reaction products on mutagen formation in boiled pork juice
PubMed:	Determination of Key Volatile Compounds Related to Long-Term Fermentation of Soy Sauce
PubMed:	Effect of the pyrrole polymerization mechanism on the antioxidative activity of nonenzymatic browning reactions
PubMed:	Identification of hydroxycinnamic acid-maillard reaction products in low-moisture baking model systems
PubMed:	Aroma compounds in sweet whey powder
PubMed:	Antioxidative activities of heterocyclic compounds formed in brewed coffee
PubMed:	A critical evaluation of the s-cis-trans isomerism of 2-acetylpyrrole and its N-methyl derivative through infrared and NMR spectroscopies and theoretical calculations
PubMed:	Antioxidative activity of heterocyclic compounds found in coffee volatiles produced by Maillard reaction
PubMed:	Changes in volatile compounds upon aging and drying in oolong tea production
PubMed:	Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans
PubMed:	Impact of sodium reduction strategies on volatile compounds, sensory properties and consumer perception in commercial wheat bread
PubMed:	Correlation between microbial communities and key flavors during post-fermentation of Pixian broad bean paste
PubMed:	Bacterial communities and volatile compounds in Doubanjiang, a Chinese traditional red pepper paste
PubMed:	Multivariate relationships among sensory, physicochemical parameters, and targeted volatile compounds in commercial red sufus (Chinese fermented soybean curd): Comparison of QDA? and Flash
PubMed:	Characterization of odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) using gas chromatography-mass spectrometry-olfactometry
PubMed:	Genotoxicity of 1,3-dithiane and 1,4-dithiane in the CHO/SCE assay and the Salmonella/microsomal test
PubMed:	2- and 3-acetylpyrroles: a combined calorimetric and computational study
PubMed:	Eco-Friendly Synthesis of Some Thiosemicarbazones and Their Applications as Intermediates for 5-Arylazothiazole Disperse Dyes
PubMed:	Preparation, aroma characteristics and volatile compounds of flavorings from enzymatic hydrolyzed rice bran protein concentrate
PubMed:	Impact of the addition of cocoa butter equivalent on the volatile compounds profile of dark chocolate
PubMed:	Antioxidant activities of extracts from teas prepared from medicinal plants, Morus alba L., Camellia sinensis L., and Cudrania tricuspidata , and their volatile components
PubMed:	Caramelization of maltose solution in presence of alanine
PubMed:	Performance and fouling mechanism of direct contact membrane distillation (DCMD) treating fermentation wastewater with high organic concentrations
PubMed:	Multi-stir bar sorptive extraction for analysis of odor compounds in aqueous samples
PubMed:	Thermal decomposition of specifically phosphorylated D-glucoses and their role in the control of the Maillard reaction
PubMed:	Identification of potent odorants in a novel nonalcoholic beverage produced by fermentation of wort with shiitake (Lentinula edodes)
PubMed:	Hepatotoxicity of 1,3,5-trinitro-2-acetyl pyrrole derived from nitrosation of Maillard reaction product in BALB/C mouse
PubMed:	Quantitative Chemical Proteomic Profiling of Ubiquitin Specific Proteases in Intact Cancer Cells
PubMed:	Characterisation of glycoprotein ligands synthesised using solid-phase combinatorial chemistry
PubMed:	Derivatization of secondary amines with 2-naphthalene-sulfonyl chloride for high-performance liquid chromatographic analysis of spectinomycin
PubMed:	Bis(ketopyrrolyl) complexes of Co(II) stabilised by trimethylphosphine ligands
PubMed:	Synthesis of protected 2-pyrrolylalanine for peptide chemistry and examination of its influence on prolyl amide isomer equilibrium
PubMed:	Storage stability of cauliflower soup powder: The effect of lipid oxidation and protein degradation reactions
PubMed:	A novel pyrrole oligoglycoside from the starfish Asterina pectinifera
PubMed:	Cycloaromatization approach to polysubstituted indolizines from 2-acetylpyrroles: decoration of the pyridine unit