4-methyl furfural, 33342-49-3

Articles:

PubMed:	Characterisation of volatile compounds in a smoke flavouring from rice husk.
PubMed:	Vortex-assisted liquid-liquid microextraction coupled with high performance liquid chromatography for the determination of furfurals and patulin in fruit juices.
PubMed:	Optimization of the HS-SPME-GC-IT/MS method using a central composite design for volatile carbonyl compounds determination in beers.
PubMed:	Volatile profiling of high quality hazelnuts (Corylus avellana L.): chemical indices of roasting.
PubMed:	Effect of adulteration versus storage on volatiles in unifloral honeys from different floral sources and locations.
PubMed:	Characterisation of commercial aromatised vinegars: phenolic compounds, volatile composition and antioxidant activity.
PubMed:	Micellar electrokinetic chromatography method for the simultaneous determination of furanic compounds in honey and vegetable oils.
PubMed:	The compositions of volatiles and aroma-active compounds in dried omija fruits (Schisandra chinensis Baillon) according to the cultivation areas.
PubMed:	Direct catalytic synthesis of 5-methylfurfural from biomass-derived carbohydrates.
PubMed:	Simple indole alkaloids from the neotropical rutaceous tree Raputia simulans.
PubMed:	In-depth search focused on furans, lactones, volatile phenols, and acetals as potential age markers of Madeira wines by comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry combined with solid phase microextraction.
PubMed:	Isolation and characterization of Cupriavidus basilensis HMF14 for biological removal of inhibitors from lignocellulosic hydrolysate.
PubMed:	A new method for the determination of carbonyl compounds in wines by headspace solid-phase microextraction coupled to gas chromatography-ion trap mass spectrometry.
PubMed:	Isolation and structural characterization of anthocyanin-furfuryl pigments.
PubMed:	Simultaneous determination of 2-furfural and 5-methyl-2-furfural using corona discharge ion mobility spectrometry.
PubMed:	Simple gas chromatographic method for furfural analysis.
PubMed:	Formation of furan and methylfuran by maillard-type reactions in model systems and food.
PubMed:	Influence of epicatechin reactions on the mechanisms of Maillard product formation in low moisture model systems.
PubMed:	3-Hydroxy-4,5-dimethyl-2(5H)-furanone levels in fortified Madeira wines: relationship to sugar content.
PubMed:	Off-vine grape drying effect on volatile compounds and aromatic series in must from Pedro Ximénez grape variety.
PubMed:	Extraction and formation dynamic of oak-related volatile compounds from different volume barrels to wine and their behavior during bottle storage.
PubMed:	Application of solid-phase extraction for determination of phenolic compounds in barrique wines.
PubMed:	Thermal decomposition of specifically phosphorylated D-glucoses and their role in the control of the Maillard reaction.
PubMed:	Reaction of 1,4-phthalazinedione with furfural: formation of the [5,6]benza-3a,7a-diazaindane system via an unusual skeletal rearrangement.
PubMed:	Phytotoxic and fungitoxic activities of the essential oil of kenaf (Hibiscus cannabinus L.) leaves and its composition.
PubMed:	Stability constants of potent cytotoxic copper(II) complexes with furan semicarbazones in ethanolic solutions.
PubMed:	Mechanisms of DNA cleavage by copper complexes of 3-clip-phen and of its conjugate with a distamycin analogue.
PubMed:	Effects of L-cysteine and N-acetyl-L-cysteine on 4-hydroxy-2, 5-dimethyl-3(2H)-furanone (furaneol), 5-(hydroxymethyl)furfural, and 5-methylfurfural formation and browning in buffer solutions containing either rhamnose or glucose and arginine.
PubMed:	Metabolism of 5-methyl-2-furaldehyde in rat. III. Identification and determination of 5-methyl-2-furylmethylketone.
PubMed:	Reaction of tobacco smoke aldehydes with human hemoglobin.
PubMed:	Long-acting contraceptive agents: levonorgestrel esters of unsaturated acids.
PubMed:	[The quantitative composition of natural and technologically changed aromas of plants. IV. Enzymic and thermal reaction products formed during the processing of tomatoes (author's transl)].