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- [1] PREPARATION OF 4-HYDROXY-5-METHYL-3(2H)-FURANONE, A COMPONENT OF BEEF BROTH, FROM D-GLUCURONIC ACIDABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1974, : 1 - 1HICKS, KBHARRIS, DWFEATHER, MSLOEPPKY, RN
- [3] COMPONENTS CONTRIBUTING TO BEEF FLAVOR - NATURAL PRECURSORS OF 4-HYDROXY-5-METHYL-3 (2H)-FURANONE IN BEEF BROTHJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1969, 17 (02) : 397 - &TONSBEEK, CHKOENDERS, EBVANDERZI.ASLOSEKOOT, JA
- [4] COMPONENTS CONTRIBUTING TO BEEF FLAVOR - ISOLATION OF 4-HYDROXY-5-METHYL-3(2H)-FURANONE AND ITS 2,5-DIMETHYL HOMOLOG FROM BEEF BROTHJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1968, 16 (06) : 1016 - +TONSBEEK, CHPLANCKEN, AJVONDERWE, T
- [5] STUDIES ON FLAVOR COMPONENTS IN SHOYU .4. ISOLATION OF 4-HYDROXY-5-METHYL-3(2H)-FURANONE, A FLAVOR COMPONENT IN SHOYU (SOY-SAUCE)AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1979, 43 (06): : 1361 - 1363NUNOMURA, NSASAKI, MYOKOTSUKA, T
- [6] A dual mechanism of 4-hydroxy-5-methyl-3[2H]-furanone inhibiting cellular melanogenesisJOURNAL OF COSMETIC SCIENCE, 2008, 59 (02) : 117 - 125Kim, Hyo JungAn, Sang MiBoo, Yong Chool
- [7] Reinvestigation of the reaction between 2-furancarboxaldehyde and 4-hydroxy-5-methyl-3(2H)-furanoneJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1999, 47 (12) : 4962 - 4969Ravagli, ABoschin, GScaglioni, LArnoldi, A
- [8] Browning of Maillard reaction systems containing xylose and 4-hydroxy-5-methyl-3(2H)-furanoneBIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 2021, 85 (02) : 401 - 410Nakamura, MikiMikami, YokoNoda, KyokoMurata, Masatsune
- [10] LuxS:: its role in central metabolism and the in vitro synthesis of 4-hydroxy-5-methyl-3(2H)-furanoneMICROBIOLOGY-SGM, 2002, 148 : 909 - 922Winzer, KHardie, KRBurgess, NDoherty, NKirke, DHolden, MTGLinforth, RCornell, KATaylor, AJHill, PJWilliams, P