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Peer-Reviewed Research Database

Butter — 769 papers

Papers mentioning butter or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the butter research comes from

paper count of indexed corpus · via OpenAlex
27
Jiangnan University
CN
19
State Key Laboratory of Food Science and Technology
CN
14
Beijing Technology and Business University
CN
13
Chinese Academy of Agricultural Sciences
CN
13
Chinese Academy of Sciences
CN
11
Centre National de la Recherche Scientifique
FR
9
Tianjin University of Science and Technology
CN
8
Northwest A&F University
CN

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769 results for "maillard reaction" · Clear filters
2021 Journal of agricultural and food chemistry other

Degradation of 2-Threityl-Thiazolidine-4-Carboxylic Acid and Corresponding Browning Accelerated by Trapping Reaction between Extra-Added Xylose and Released Cysteine during Maillard Reaction.

2-Threityl-thiazolidine-4-carboxylic acid (TTCA), a nonvolatile precursor of flavor and color, is considered to be more stable than its isomeric Amadori compound (ARP). The degrada... Read full abstract on PubMed →

PMID: 34463101 DOI: 10.1021/acs.jafc.1c03727

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.