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■ Abbreviation / Long Form : MRI / Maillard reaction intermediate

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Total Number of Papers: 5
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Abbreviation:   MRI  (>> Co-occurring Abbreviation)
Long Form:   Maillard reaction intermediate
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No. Year Title Co-occurring Abbreviation
2019 Aroma Patterns Characterization of Braised Pork Obtained from a Novel Ingredient by Sensory-Guided Analysis and Gas-Chromatography-Olfactometry. AEDA, GC-MS, HS-SPME, OAV, SDE
2019 Interaction of Added l-Cysteine with 2-Threityl-thiazolidine-4-carboxylic Acid Derived from the Xylose-Cysteine System Affecting Its Maillard Browning. Cys, MRPs, TTCA, Xyl
2018 Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine. Dh, MRPs, Phe, Xyl
2018 Sodium sulfite pH-buffering effect for improved xylose-phenylalanine conversion to N-(1-deoxy-d-xylulos-1-yl)-phenylalanine during an aqueous Maillard reaction. Xyl-Phe
2018 Synergistic Effect of a Thermal Reaction and Vacuum Dehydration on Improving Xylose-Phenylalanine Conversion to N-(1-Deoxy-d-xylulos-1-yl)-phenylalanine during an Aqueous Maillard Reaction. Phe, Xyl, Xyl-Phe