[1. Shibamoto, T. and R.A. Bernhard: Effect of Time, Temperature, and Reactant Ratio on Pyrazine Formation in Model System; J. Agric. Food Chem. 24 (1976) 847–852. DOI: 10.1021/jf60206a04510.1021/jf60206a045]Open DOISearch in Google Scholar
[2. Shibamoto, T. and R.A. Bernhard: Investigation of Pyrazine Formation Pathways in Sugar-Ammonia Model System; J. Agric. Food Chem. 25 (1977) 609–614. DOI: 10.1021/jf60211a05510.1021/jf60211a055]Open DOISearch in Google Scholar
[3. Coleman III, W.M. and T.J. Steichen: Sugar and Selected Amino Acids Influence on the Structure of Pyrazines in Microwave Heat-Treated Formulations; J. Sci. Food Agric. 86 (2006) 380–391. DOI: 10.1002/jsfa.236310.1002/jsfa.2363]Open DOISearch in Google Scholar
[4. Coleman III, W.M.: On the Synthesis and Characteristics of Aqueous Formulations Rich in Pyrazines; in: Flavor, Fragrance, and Odor Analysis; edited by R. Marsili, CRC Press, Boca Raton, FL, USA, 2012, pp. 135.10.1201/b11446-8]Search in Google Scholar
[5. Newell, J.A., M.E. Mason, and R.S. Matlok: Precursors of Typical and Atypical Roasted Peanut Flavor; J. Agric. Food Chem. 15 (1967) 767–772. DOI: 10.1021/jf60153a01010.1021/jf60153a010]Open DOISearch in Google Scholar
[6. Ara, K.M., L.T. Taylor, M. Ashraf-Khorassani, and W.M. Coleman III: Alkyl Pyrazine Synthesis via an Open Heated Bath with Variable Sugars, Ammonia, and Various Amino Acids; J. Sci. Food Agric., 97 (2017) 2263.10.1002/jsfa.8039]Search in Google Scholar
[7. Ara, K.M., L.T. Taylor, and W.M. Coleman III: Conversion of Tobacco Biomass to Flavor Components by Means of Microwave and Parr Reactors; Beitr. Tabakforsch. Int. 27 (2017) 102–112. DOI: 10.1515/cttr-2017-001110.1515/cttr-2017-0011]Open DOISearch in Google Scholar
[8. Fors, S.M. and B.K. Olofsson: Alkylpyrazines, Volatiles formed in the Maillard Reaction. II. Sensory Properties of Five Alkylpyrazines; Chem. Senses 11 (1986) 65–77. DOI: 10.1093/chemse/11.1.6510.1093/chemse/11.1.65]Search in Google Scholar
[9. Fors, S.: Sensory Properties of Volatile Maillard Reaction Products and Related Compounds; in: The Maillard Reaction in Foods and Nutrition, edited by G.R. Waller and M.S. Feather, Chapter 12, pp. 185–286. ACS Symposium Series, Volume 215, American Chemical Society, Washington, DC, July 2009. DOI: 10.1021/bk-1983-0215.ch01210.1021/bk-1983-0215.ch012]Open DOISearch in Google Scholar
[10. Coleman III, W.M. and S.N. Lawson: An Automated Solid-Phase Microextraction-Gas Chromatography- Mass Selective Detection Approach for the Determination of Sugar-Amino Acid Reaction Mechanisms; J. Chromatogr. Sci. 37 (1999) 383–387. DOI: 10.1093/chrsci/37.10.38310.1093/chrsci/37.10.383]Search in Google Scholar
[11. Coleman III, W.M. and J. Pawliszyn: SPME-GC-MS Detection Analysis of Maillard Reaction Products; in: Application of Solid Phase Microextraction, edited by J. Pawliszyn, Chapter 43, pp. 585. RSC Chromatography Monographs, The Royal Society of Chemistry, Cambridge, UK,1999. DOI 10.1039/9781847550149-0058510.1039/9781847550149-00585]Open DOISearch in Google Scholar
[12. Scalone, G.L.L., T. Cucu, N. De Kimpe, and B. De Meulenaer: Influence of Free Amino Acids, Oligopeptides and Polypeptides on the Formation of Pyrazines in Maillard Model Systems; J. Agric. Food Chem. 63 (2015) 5364–5372. DOI: 10.1021/acs.jafc.5b0112910.1021/acs.jafc.5b01129]Open DOISearch in Google Scholar
[13. Fantozzi, P. and A. Sensidoni: Progress in Development of Leaf Proteins for Use in Foods; in: Proceedings of the World Congress on Vegetable Protein Utilization in Human Foods and Animal Feedstuffs, edited by T.H. Applewhite, pp. 143–151. American Oil Chemist’s Society, Champaign, IL, USA,1989.]Search in Google Scholar
[14. Aehle, W., Ed.: Enzymes in Industry: Production and Applications; Third Completely Revised Edition, Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany, 2007. ISBN: 978-3-31689-2]Search in Google Scholar
[15. Sousa Jr, R., G.P. Lopes, G.A. Pinto, P.I.F. Almeida, and R.C. Giordano: GMC-Fuzzy Control of pH During Enzymatic Hydrolysis of Cheese Whey Proteins; Comput. Chem. Eng. 28 (2004) 1661–1672. DOI: 10.1016/S0098-1354(04)00017-110.1016/S0098-1354(04)00017-1]Open DOISearch in Google Scholar
[16. Marinova, M., N. Thi Kim Cuc, and B. Tchorbanov: Enzymatic Hydrolysis of Soy Protein Isolate by Food Grade Proteinases and Aminopeptidases of Plant Origin; Biotechnol. Biotechnol. Equip. 22 (2008) 835–838. DOI: 10.1080/13102818.2008.1081756310.1080/13102818.2008.10817563]Open DOISearch in Google Scholar
[17. Hrckova, M., M. Rusnakova, and J. Zemanovic: Enzymatic Hydrolysis of Defatted Soy Flour by Three Different Proteases and Their Effect on the Functional Properties of Resulting Protein Hydrolysates; Czech. J. Food Sci. 20 (2002) 7–14. DOI: 10.17221/3503-CJFS10.17221/3503-CJFS]Search in Google Scholar
[18. Buchanan, D.L.: Preparative Isolation of Amino Acids by Carrier Displacement Chromatography on Ion Exchange Resins; J. Biol. Chem. 229 (1957) 211–229. Available at: http://www.jbc.org/content/229/1/211.full.pdf (accessed December 2018)10.1016/S0021-9258(18)70610-8]Search in Google Scholar
[19. Moldoveanu, S.C.: Analysis of Protein Amino Acids in Tobacco Using Microwave Digestion of Plant Material; Beitr. Tabakforsch. Int. 21 (2005) 451–465. DOI: 10.2478/cttr-2013-081310.2478/cttr-2013-0813]Open DOISearch in Google Scholar