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Best matches for isobutyl hexanoate:

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Items: 1 to 20 of 21

1.

RIFM fragrance ingredient safety assessment, isobutyl hexanoate, CAS Registry Number 105-79-3.

Api AM, Belsito D, Botelho D, Bruze M, Burton GA Jr, Buschmann J, Dagli ML, Date M, Dekant W, Deodhar C, Francis M, Fryer AD, Jones L, Joshi K, La Cava S, Lapczynski A, Liebler DC, O'Brien D, Patel A, Penning TM, Ritacco G, Romine J, Sadekar N, Salvito D, Schultz TW, Sipes IG, Sullivan G, Thakkar Y, Tokura Y, Tsang S.

Food Chem Toxicol. 2019 May 15;127 Suppl 1:S152-S158. doi: 10.1016/j.fct.2019.03.014. Epub 2019 Mar 16. No abstract available.

PMID:
30890484
2.
3.

Pregabalin.

Drugs and Lactation Database (LactMed) [Internet]. Bethesda (MD): National Library of Medicine (US); 2006-.

4.

Effects of Basal Defoliation on Wine Aromas: A Meta-Analysis.

Wang Y, He L, Pan Q, Duan C, Wang J.

Molecules. 2018 Mar 28;23(4). pii: E779. doi: 10.3390/molecules23040779. Review.

5.

The effect of Maillard reaction products and yeast strain on the synthesis of key higher alcohols and esters in beer fermentations.

Dack RE, Black GW, Koutsidis G, Usher SJ.

Food Chem. 2017 Oct 1;232:595-601. doi: 10.1016/j.foodchem.2017.04.043. Epub 2017 Apr 7.

PMID:
28490116
6.

Genetically engineered Oenococcus oeni strains to highlight the impact of estA2 and estA7 esterase genes on wine ester profile.

Darsonval M, Alexandre H, Grandvalet C.

Food Microbiol. 2016 Dec;60:21-8. doi: 10.1016/j.fm.2016.06.012. Epub 2016 Jun 16.

PMID:
27554142
7.

Microbial synthesis of a branched-chain ester platform from organic waste carboxylates.

Layton DS, Trinh CT.

Metab Eng Commun. 2016 Aug 6;3:245-251. doi: 10.1016/j.meteno.2016.08.001. eCollection 2016 Dec.

8.

Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains.

Vararu F, Moreno-García J, Zamfir CI, Cotea VV, Moreno J.

Food Chem. 2016 Apr 15;197(Pt A):373-81. doi: 10.1016/j.foodchem.2015.10.111. Epub 2015 Nov 11.

PMID:
26616963
9.

Production of aroma compounds from whey using Wickerhamomyces pijperi.

Izawa N, Kudo M, Nakamura Y, Mizukoshi H, Kitada T, Sone T.

AMB Express. 2015 Apr 16;5:23. doi: 10.1186/s13568-015-0108-5. eCollection 2015.

10.

Clonal differences and impact of defoliation on Sauvignon blanc (Vitis vinifera L.) wines: a chemical and sensory investigation.

Šuklje K, Antalick G, Buica A, Langlois J, Coetzee ZA, Gouot J, Schmidtke LM, Deloire A.

J Sci Food Agric. 2016 Feb;96(3):915-26. doi: 10.1002/jsfa.7165. Epub 2015 Apr 10.

PMID:
25752685
11.

In vitro determination of volatile compound development during starter culture-controlled fermentation of Cucurbitaceae cotyledons.

Kamda AG, Ramos CL, Fokou E, Duarte WF, Mercy A, Germain K, Dias DR, Schwan RF.

Int J Food Microbiol. 2015 Jan 2;192:58-65. doi: 10.1016/j.ijfoodmicro.2014.09.030. Epub 2014 Oct 2.

PMID:
25306300
12.

Impact of different cocoa hybrids (Theobroma cacao L.) and S. cerevisiae UFLA CA11 inoculation on microbial communities and volatile compounds of cocoa fermentation.

Ramos CL, Dias DR, Miguel MGDCP, Schwan RF.

Food Res Int. 2014 Oct;64:908-918. doi: 10.1016/j.foodres.2014.08.033. Epub 2014 Sep 4.

PMID:
30011733
13.

Elucidation of key aroma compounds in traditional dry fermented sausages using different extraction techniques.

Corral S, Salvador A, Flores M.

J Sci Food Agric. 2015 Apr;95(6):1350-61. doi: 10.1002/jsfa.6830. Epub 2014 Aug 22.

PMID:
25043208
14.

A comparative analysis of the influence of human salivary enzymes on odorant concentration in three palm wines.

Lasekan O.

Molecules. 2013 Sep 25;18(10):11809-23. doi: 10.3390/molecules181011809.

15.

Quantitative analysis of fragrance and odorants released from fresh and decaying strawberries.

Kim YH, Kim KH, Szulejko JE, Parker D.

Sensors (Basel). 2013 Jun 20;13(6):7939-78. doi: 10.3390/s130607939.

16.

Analysis of volatile aroma constituents of wine produced from Indian mango (Mangifera indica L.) by GC-MS.

Reddy LV, Sudheer Kumar Y, Reddy OV.

Indian J Microbiol. 2010 Jun;50(2):183-91. doi: 10.1007/s12088-010-0028-7. Epub 2010 Mar 16.

17.

Field evaluation of potential fruit-derived lures for Anastrepha obliqua (Diptera: Tephritidae).

Toledo J, Malo EA, Cruz-López L, Rojas JC.

J Econ Entomol. 2009 Dec;102(6):2072-7.

PMID:
20069833
18.

A new potential attractant for Anastrepha obliqua from Spondias mombin fruits.

Cruz-López L, Malo EA, Toledo J, Virgen A, Del Mazo A, Rojas JC.

J Chem Ecol. 2006 Feb;32(2):351-65. Epub 2006 Mar 23.

PMID:
16555133
19.

Inhibition of acetate ester biosynthesis in banana (Musa sapientum L.) fruit pulp under anaerobic conditions.

Wendakoon SK, Ueda Y, Imahori Y, Ishimaru M.

J Agric Food Chem. 2004 Mar 24;52(6):1615-20.

PMID:
15030220
20.

Structural features of platelet activating factor (1-alkyl-2-acetyl-sn-glycero-3-phosphocholine) required for hypotensive and platelet serotonin responses.

Blank ML, Cress EA, Lee TC, Malone B, Surles JR, Piantadosi C, Hajdu J, Snyder F.

Res Commun Chem Pathol Pharmacol. 1982 Oct;38(1):3-20.

PMID:
7146619

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