glutathione, 70-18-8

Articles:

PubMed:	Evolved Saccharomyces cerevisiae wine strains with enhanced glutathione production obtained by an evolution-based strategy.
PubMed:	Secretion expression of SOD1 and its overlapping function with GSH in brewing yeast strain for better flavor and anti-aging ability.
PubMed:	Protective effects of N-acetylcysteine against monosodium glutamate-induced astrocytic cell death.
PubMed:	Direct accurate analysis of cysteinylated and glutathionylated precursors of 4-mercapto-4-methyl-2-pentanone and 3-mercaptohexan-1-ol in must by ultrahigh performance liquid chromatography coupled to mass spectrometry.
PubMed:	Leaf proteome profiling of transgenic mint infected with Alternaria alternata.
PubMed:	Restoration of brain antioxidant status by hydroalcoholic extract of Mimusops elengi flowers in rats treated with monosodium glutamate.
PubMed:	New insights into sulfur metabolism in yeasts as revealed by studies of Yarrowia lipolytica.
PubMed:	Response surface methodology for meat-like odorants from Maillard reaction with glutathione I: the optimization analysis and the general pathway exploration.
PubMed:	Integrated expression of the α-amylase, dextranase and glutathione gene in an industrial brewer's yeast strain.
PubMed:	Construction of self-cloning, indigenous wine strains of Saccharomyces cerevisiae with enhanced glycerol and glutathione production.
PubMed:	Sensory characteristics and consumer acceptability of beef stock containing the glutathione-xylose Maillard reaction product and/or monosodium glutamate.
PubMed:	4-(2-Hydroxypropan-2-yl)-1-methylcyclohexane-1,2-diol prevents xenobiotic induced cytotoxicity.
PubMed:	Response surface methodology for meat-like odorants from the Maillard reaction with glutathione II: the tendencies analysis of meat-like donors.
PubMed:	Effect of monosodium glutamate on lipid peroxidation and certain antioxidant enzymes in cardiac tissue of alcoholic adult male mice.
PubMed:	Toxic effects of some synthetic food colorants and/or flavor additives on male rats.
PubMed:	Development of Saccharomyces cerevisiae producing higher levels of sulfur dioxide and glutathione to improve beer flavor stability.
PubMed:	Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products.
PubMed:	Sensory characteristics and consumer acceptability of beef stock containing glutathione Maillard reaction products prepared at various conditions.
PubMed:	Impacts of glutathione Maillard reaction products on sensory characteristics and consumer acceptability of beef soup.
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:	Construction of amylolytic industrial brewing yeast strain with high glutathione content for manufacturing beer with improved anti-staling capability and flavor.
PubMed:	Environmental stress enhances biosynthesis of flavor precursors, S-3-(hexan-1-ol)-glutathione and S-3-(hexan-1-ol)-L-cysteine, in grapevine through glutathione S-transferase activation.
PubMed:	The cinnamon-derived dietary factor cinnamic aldehyde activates the Nrf2-dependent antioxidant response in human epithelial colon cells.
PubMed:	Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG.
PubMed:	Glutamate. Its applications in food and contribution to health.
PubMed:	A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef.
PubMed:	Free amino acid production during tomato fruit ripening: a focus on L-glutamate.
PubMed:	[Effects of knockout ECM25/YJL201W gene in brewing yeast on beer flavor stability].
PubMed:	Over-expression of GSH1 gene and disruption of PEP4 gene in self-cloning industrial brewer's yeast.
PubMed:	Cytotoxicity and gene expression profiles in cell cultures exposed to whole smoke from three types of cigarettes.
PubMed:	Monosodium glutamate-induced oxidative damage and genotoxicity in the rat: modulatory role of vitamin C, vitamin E and quercetin.
PubMed:	The Saccharomyces cerevisiae EHT1 and EEB1 genes encode novel enzymes with medium-chain fatty acid ethyl ester synthesis and hydrolysis capacity.
PubMed:	A comparative study of the antioxidant/prooxidant activities of eugenol and isoeugenol with various concentrations and oxidation conditions.
PubMed:	Chemometric modeling to relate antioxidants, neutral lipid fatty acids, and flavor components in chicken breasts.
PubMed:	Isothiocyanates in cancer prevention.
PubMed:	NTP toxicology and carcinogensis Studies of 2,4-hexadienal (89% trans,trans isomer, CAS No. 142-83-6; 11% cis,trans isomer) (Gavage Studies).
PubMed:	II. Glutamine and glutamate.
PubMed:	Constituents of the essential oil of the Cinnamomum cassia stem bark and the biological properties.
PubMed:	Mechanisms of inhibition of chemical toxicity and carcinogenesis by diallyl sulfide (DAS) and related compounds from garlic.
PubMed:	Decrease of hepatic catalase level by treatment with diallyl sulfide and garlic homogenates in rats and mice.
PubMed:	Flavor characteristics of glutathione in raw and cooked foodstuffs.
PubMed:	Metabolism of the chemoprotective agent diallyl sulfide to glutathione conjugates in rats.
PubMed:	Pathways of metabolism of [1'-14C]-trans-anethole in the rat and mouse.
PubMed:	Protective effects of garlic and related organosulfur compounds on acetaminophen-induced hepatotoxicity in mice.
PubMed:	Differential induction of glutathione transferase isoenzymes of mice stomach by diallyl sulfide, a naturally occurring anticarcinogen.