Mepiquat: A Process-Induced Byproduct in Roasted Cereal-Based Foodstuffs-Reference-Cited by-同舟云学术

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

Published:2016-02-01 Issue:5 Volume:64 Page:1185-1190
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bessaire Thomas¹,Tarres Adrienne¹,Stadler Richard H.²,Wermann Silke³,Hofmann Jocelyne³,Theurillat Viviane⁴,Combremont Raphaël⁴,Delatour Thierry¹

Affiliation:

1. Nestlé Research Center, Vers-Chez-Les-Blanc, 1000 Lausanne 26, Switzerland

2. Nestlé Corporate Quality Management, Avenue Nestlé 55, 1800 Vevey, Switzerland

3. Nestle Quality Assurance Centre, Menningerstrasse 1, 84570 Polling, Germany

4. Nestlé Product Technology Center Orbe, 1350 Orbe, Switzerland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b05418

Reference29 articles.

1. GROWTH RETARDANTS: Effects on Gibberellin Biosynthesis and Other Metabolic Pathways

2. The effect of mepiquat chloride on elongation of cotton (Gossypium hirsutum L.) internode is associated with low concentration of gibberellic acid

3. Managing mepiquat chloride and plant density for optimal yield and quality of cotton

4. Homologa – The Global Crop Protection Database about Plant Protection Products and their Maximum Residue Limits (MRLs);http://www.homologa-new.com/pls/apex/f?p=550:1:0(accessed Nov 2015) .

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

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