furfuryl alcohol

2- furan carbinol 2- furan methanol furan-2-ylmethanol 2- furancarbinol 2- furanmethanol 2- furanyl methanol 2- furanylmethanol furfural alcohol furfuralcohol furfuranol 2- furfuryl alcohol furfuryl alcohol natural furfuryl alcohol synthetic furfuryl carb furfurylalcohol 2- furfurylalkohol furfurylcarb furyl carbinol 2- furyl carbinol alpha- furyl carbinol 2- furyl methanol 2- furylcarbinol a- furylcarbinol 2- furylmethan-1-ol 2- furylmethanol 2- hydroxymethyl furan 5- hydroxymethyl furan 2-( hydroxymethyl)furan 5- hydroxymethylfuran methanol, (2-furyl)- PubMed: Identification of 2-ethyl-4-methyl-3-thiazoline and 2-isopropyl-4-methyl-3-thiazoline for the first time in nature by the comprehensive analysis of sesame seed oil. PubMed: Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans. PubMed: Physicochemical model to interpret the kinetics of aroma extraction during wine aging in wood. Model limitations suggest the necessary existence of biochemical processes. PubMed: Aroma compounds in sweet whey powder. PubMed: Influence of the brewing process on furfuryl ethyl ether formation during beer aging. PubMed: Furfuryl ethyl ether: important aging flavor and a new marker for the storage conditions of beer. PubMed: Volatile flavor components of stored nonfat dry milk. PubMed: Volatile flavor components of rice cakes. PubMed: Changes in chemical composition of frozen coated fish products during deep-frying. PubMed: Formation of cysteine-S-conjugates in the Maillard reaction of cysteine and xylose. PubMed: Effect of Saccharomyces strains on the quality of red wines aged on lees. PubMed: Volatile profiling of high quality hazelnuts (Corylus avellana L.): chemical indices of roasting. PubMed: Impact of cooking and handling conditions on furanic compounds in breaded fish products. PubMed: Characterisation of bound volatile compounds of a low flavour kiwifruit species: Actinidia eriantha. PubMed: Effects of alcohol compounds on the growth and lipid accumulation of oleaginous yeast Trichosporon fermentans. PubMed: Quantification of furanic compounds in coated deep-fried products simulating normal preparation and consumption: optimisation of HS-SPME analytical conditions by response surface methodology. PubMed: Characterization of the polymerization of furfuryl alcohol during roasting of coffee. PubMed: In vivo detoxification of furfural during lipid production by the oleaginous yeast Trichosporon fermentans. PubMed: Effects of Litchi chinensis fruit isolates on prostaglandin E(2) and nitric oxide production in J774 murine macrophage cells. PubMed: Evaluation of certain food additives. PubMed: The potential of biodetoxification activity as a probiotic property of Lactobacillus reuteri. PubMed: Degradation of 5-hydroxymethylfurfural during yeast fermentation. PubMed: Hydroxymethyl-substituted furans: mutagenicity in Salmonella typhimurium strains engineered for expression of various human and rodent sulphotransferases. PubMed: Identification of 2-ethyl-4-methyl-3-thiazoline and 2-isopropyl-4-methyl-3-thiazoline for the first time in nature by the comprehensive analysis of sesame seed oil. PubMed: Use of microfungi in the treatment of oak chips: possible effects on wine. PubMed: Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans. PubMed: Monitoring cytotoxic potentials of furfuryl alcohol and 2-furyl methyl ketone in mice. PubMed: Sisal fibers: surface chemical modification using reagent obtained from a renewable source; characterization of hemicellulose and lignin as model study. PubMed: Influence of epicatechin reactions on the mechanisms of Maillard product formation in low moisture model systems. PubMed: Photosensitizing properties of protein hydrolysate-based fertilizers. PubMed: Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) according to their grades. PubMed: Physicochemical model to interpret the kinetics of aroma extraction during wine aging in wood. Model limitations suggest the necessary existence of biochemical processes. PubMed: 5-(Hydroxymethyl)-2-furfural: a selective inhibitor of DNA polymerase lambda and terminal deoxynucleotidyltransferase. PubMed: Comparison of estimated daily intakes of flavouring substances with no-observed-effect levels. PubMed: Influence of the brewing process on furfuryl ethyl ether formation during beer aging. PubMed: Furfuryl ethyl ether: important aging flavor and a new marker for the storage conditions of beer. PubMed: Volatile compounds in a spanish red wine aged in barrels made of Spanish, French, and American oak wood. PubMed: Extraction and formation dynamic of oak-related volatile compounds from different volume barrels to wine and their behavior during bottle storage. PubMed: Volatile flavor components of stored nonfat dry milk. PubMed: Formation and Degradation of Furfuryl Alcohol, 5-Methylfurfuryl Alcohol, Vanillyl Alcohol, and Their Ethyl Ethers in Barrel-Aged Wines. PubMed: Effect of alcohol compounds found in hemicellulose hydrolysate on the growth and fermentation of ethanologenic Escherichia coli. PubMed: Volatile flavor components of rice cakes. PubMed: NTP Toxicology and Carcinogenesis Studies of Furfural (CAS No. 98-01-1) in F344/N Rats and B6C3F1 Mice (Gavage Studies).