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Items: 1 to 20 of 86

1.

N,N-dimethylpiperidinium (mepiquat): Part 1. Formation in model systems and relevance to roasted food products.

Hammel YA, Dubois M, Delatour T, Stadler RH.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2014;31(2):226-33. doi: 10.1080/19440049.2013.871584. Epub 2014 Feb 13.

PMID:
24303841
2.

N,N-dimethylpiperidinium (mepiquat) Part 2. Formation in roasted coffee and barley during thermal processing.

Wermann S, Theurillat V, Verzegnassi L, Hofmann J, Kuchenbecker R, Constable A, Delatour T, Stadler RH.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2014;31(2):234-41. doi: 10.1080/19440049.2013.871585. Epub 2014 Feb 13.

PMID:
24303872
3.

Role of choline and glycine betaine in the formation of N,N-dimethylpiperidinium (mepiquat) under Maillard reaction conditions.

Bessaire T, Tarres A, Stadler RH, Delatour T.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2014;31(12):1949-58. doi: 10.1080/19440049.2014.979371. Epub 2014 Nov 17.

PMID:
25333319
4.

Heat-induced formation of mepiquat by decarboxylation of pipecolic acid and its betaine derivative. Part 1: Model system studies.

Yuan Y, Tarres A, Bessaire T, Stadler RH, Delatour T.

Food Chem. 2017 Jul 15;227:173-178. doi: 10.1016/j.foodchem.2017.01.095. Epub 2017 Jan 19.

PMID:
28274419
5.

Mepiquat: A Process-Induced Byproduct in Roasted Cereal-Based Foodstuffs.

Bessaire T, Tarres A, Stadler RH, Wermann S, Hofmann J, Theurillat V, Combremont R, Delatour T.

J Agric Food Chem. 2016 Feb 10;64(5):1185-90. doi: 10.1021/acs.jafc.5b05418. Epub 2016 Feb 1.

PMID:
26805918
6.

Heat-induced formation of mepiquat by decarboxylation of pipecolic acid and its betaine derivative. Part 2: Natural formation in cooked vegetables and selected food products.

Yuan Y, Tarres A, Bessaire T, Rademacher W, Stadler RH, Delatour T.

Food Chem. 2017 Aug 1;228:99-105. doi: 10.1016/j.foodchem.2017.01.122. Epub 2017 Jan 28.

PMID:
28317783
7.
8.

Alkylpyridiniums. 1. Formation in model systems via thermal degradation of trigonelline.

Stadler RH, Varga N, Hau J, Vera FA, Welti DH.

J Agric Food Chem. 2002 Feb 27;50(5):1192-9.

PMID:
11853503
9.

Analysis of chlormequat and mepiquat by hydrophilic interaction chromatography coupled to tandem mass spectrometry in food samples.

Esparza X, Moyano E, Galceran MT.

J Chromatogr A. 2009 May 15;1216(20):4402-6. doi: 10.1016/j.chroma.2009.03.037. Epub 2009 Mar 18.

PMID:
19328494
10.

Determination of mepiquat chloride in cotton crops and soil and its dissipation rates.

Li WX, Chen M, Chen WT, Qiao CK, Li MH, Han LJ.

Ecotoxicol Environ Saf. 2012 Nov;85:137-43. doi: 10.1016/j.ecoenv.2012.08.015. Epub 2012 Sep 3.

PMID:
22954676
11.

Trigonelline in coffee. II. Content of green, roasted and instant coffee.

Stennert A, Maier HG.

Z Lebensm Unters Forsch. 1994 Sep;199(3):198-200.

PMID:
7975906
12.

Formation of Pent-4-en-1-amine, the counterpart of acrylamide from lysine and its conversion into piperidine in lysine/glucose reaction mixtures.

Nikolov PY, Yaylayan VA.

J Agric Food Chem. 2010 Apr 14;58(7):4456-62. doi: 10.1021/jf100428p.

PMID:
20205470
13.
14.
15.

Dissipation and residue behavior of mepiquat on wheat and potato field application.

Zhang F, Fan S, Liu S, Li X, Pan C.

Environ Monit Assess. 2013 Nov;185(11):9101-9. doi: 10.1007/s10661-013-3239-7. Epub 2013 May 7.

PMID:
23649477
16.

Impact of Variety and Agronomic Factors on Crude Protein and Total Lysine in Chicory; N(ε)-Carboxymethyl-lysine-Forming Potential during Drying and Roasting.

Loaëc G, Niquet-Léridon C, Henry N, Jacolot P, Jouquand C, Janssens M, Hance P, Cadalen T, Hilbert JL, Desprez B, Tessier FJ.

J Agric Food Chem. 2015 Dec 2;63(47):10295-302. doi: 10.1021/acs.jafc.5b02853. Epub 2015 Nov 20.

PMID:
26548778
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18.
20.

A comparison of color formation and maillard reaction products of a lactose-lysine and lactose-N(alpha)-acetyllysine model system.

Monti SM, Borrelli RC, Ritieni A, Fogliano V.

J Agric Food Chem. 2000 Apr;48(4):1041-6.

PMID:
10775346

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