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Original Articles

Sensorial Contribution and Formation Pathways of Thiols in Foods: A Review

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Pages 69-137 | Published online: 06 Feb 2007

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (6)

Cécile Chenot, Guillaume Willemart, Jacques Gros & Sonia Collin. (2023) Ability of Exogenous or Wort Endogenous Enzymes to Release Free Thiols from Hop Cysteinylated and Glutathionylated S-Conjugates. Journal of the American Society of Brewing Chemists 81:1, pages 33-44.
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Cécile Chenot, Sébastien Haest, Raphaël Robiette & Sonia Collin. (2023) Thiol S-Conjugate Profiles: A Comparative Investigation on Dual Hop and Grape Must with Focus on Sulfanylalkyl Aldehydes and Acetates Adducts. Journal of the American Society of Brewing Chemists 81:1, pages 23-32.
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Benjamin J. Chrisfield, Beth K. Gugino, Helene Hopfer & Ryan J. Elias. (2022) Effect of Copper-Based Fungicide Treatments on the Quality of Hop Produced in the Northeastern United States. Journal of the American Society of Brewing Chemists 80:2, pages 169-179.
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Jiarun Han, Tao Kong, Qi Wang, Jialan Jiang, Qingqing Zhou, Ping Li, Beiwei Zhu & Qing Gu. (2022) Regulation of microbial metabolism on the formation of characteristic flavor and quality formation in the traditional fish sauce during fermentation: a review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-20.
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Thi Thu Hang Tran, Marie-Lucie Kankolongo Cibaka & Sonia Collin. (2015) Polyfunctional Thiols in Fresh and Aged Belgian Special Beers: Fate of Hop S-Cysteine Conjugates. Journal of the American Society of Brewing Chemists 73:1, pages 61-70.
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Jasmine Mei Bei Quek, Yi-Xin Seow, Peter K.C. Ong & Shao-Quan Liu. (2011) Formation of Volatile Sulfur-Containing Compounds by Saccharomyces cerevisiae in Soymilk Supplemented with L-methionine. Food Biotechnology 25:4, pages 292-304.
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