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Formation by Mechanical Stimulus of the Flavor Compounds in Young Leaves of Japanese Pepper (Xanthoxylum piperitum DC.)
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1016/0031-9422(91)80003-jopenalex-snapshot
The biogeneration of green odour by green leaves
inferredcites →https://doi.org/10.1016/0076-6879(72)28096-xopenalex-snapshot
[92] α-Galactosidase, β-galactosidase, β-glucosidase, β-N-acetylglucosaminidase, and α-mannosidase from pinto beans (Phaseolus vulgaris)
inferredcites →https://doi.org/10.1021/bk-1996-0637openalex-snapshot
Biotechnology for Improved Foods and Flavors
inferredcites →https://doi.org/10.1021/jf00036a029openalex-snapshot
Aroma of virgin olive oil: Biogenesis of the "green" odor notes
inferredcites →https://doi.org/10.1111/j.1365-2621.1970.tb04799.xopenalex-snapshot
FLAVOR CHEMISTRY OF TOMATO VOLATILES
inferredcites →https://doi.org/10.1246/bcsj.41.1950openalex-snapshot
Constituents of Leaf Oil from Japanese Pepper
inferredcites →https://doi.org/10.1271/bbb.63.1631openalex-snapshot
(Z)-3-Hexenyl andtrans-Linalool 3,7-oxide β-Primeverosides Isolated as Aroma Precursors from Leaves of a Green Tea Cultivar
inferredcites →https://doi.org/10.3136/fsti9596t9798.3.402openalex-snapshot
Optical Isomers and Odor Thresholds of Volatile Constituents in Citrus sudachi.
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Identification of Key Off-Flavor Compounds During Storage of Fried Pepper (Zanthoxylum Bungeanum Maxim.) Oils by Sensory-Directed Flavor Analysis and Partial Least Squares Regression (Plsr)
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Plant‐originated glycoprotein (24 kDa) has an inhibitory effect on proliferation of BNL CL.2 cells in response to di(2‐ethylhexyl)phthalate
inferred← citeshttps://doi.org/10.1002/cbf.3046openalex-snapshot
Preventive effects of ZPDC glycoprotein (24 kDa) on hepatotoxicity induced by mercury chloride in vitro and in vivo
inferred← citeshttps://doi.org/10.1002/rcm.2665openalex-snapshot
Comprehensive two‐dimensional gas chromatography/mass spectrometric analysis of pepper volatiles
inferred← citeshttps://doi.org/10.1007/s00011-008-8118-2openalex-snapshot
Inhibitory effect of ZPDC glycoprotein on the expression of inflammation-related cytokines through p38 MAP kinase and JNK in lipopolysaccharide-stimulated RAW 264.7 cells
inferred← citeshttps://doi.org/10.1007/s10722-023-01571-2openalex-snapshot
Genetic variation and population genetic structure of Zanthoxylum armatum in China
inferred← citeshttps://doi.org/10.1007/s10973-015-4886-4openalex-snapshot
Thermal behavior of two synthesized flavor precursors of pyrazine esters
inferred← citeshttps://doi.org/10.1007/s12275-014-4073-5openalex-snapshot
Antiviral effect of flavonol glycosides isolated from the leaf of Zanthoxylum piperitum on influenza virus
inferred← citeshttps://doi.org/10.1016/j.biopha.2008.08.015openalex-snapshot
ZPDC glycoprotein inhibits inflammation-related cytokine and protein via nuclear factor-kappa B in dextran sulfate sodium-stimulated ICR mouse
inferred← citeshttps://doi.org/10.1016/j.carres.2022.108698openalex-snapshot
Chemical structure and protective effect against alcoholic kidney and heart damages of a novel polysaccharide from Piperis Dahongpao
inferred← citeshttps://doi.org/10.1016/j.cellimm.2014.03.002openalex-snapshot
ZPDC glycoprotein (24 kDa) induces apoptosis and enhances activity of NK cells in N-nitrosodiethylamine-injected Balb/c
inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.127838openalex-snapshot
Identification of characteristic aroma components of butter from Chinese butter hotpot seasoning
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.131984openalex-snapshot
Characterization of key odorants in fried red and green huajiao (Zanthoxylum bungeanum maxim. and Zanthoxylum schinifolium sieb. et Zucc.) oils
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.132659openalex-snapshot
Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC × GC-O-MS
inferred← citeshttps://doi.org/10.1016/j.foodcont.2022.109476openalex-snapshot
1H NMR-based metabolomic approach combined with machine learning algorithm to distinguish the geographic origin of huajiao (Zanthoxylum bungeanum Maxim.)
inferred← citeshttps://doi.org/10.1016/j.foodres.2011.06.050openalex-snapshot
Safety evaluation of Zanthoxylum piperitum-derived essential oil by assessing micronucleus abnormalities, mutagenicity, and chromosomal aberration
inferred← citeshttps://doi.org/10.1016/j.fshw.2019.03.008openalex-snapshot
Chemical composition, sensory properties and application of Sichuan pepper (Zanthoxylum genus)
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2009.01.019openalex-snapshot
Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature
inferred← citeshttps://doi.org/10.1016/j.intimp.2010.02.009openalex-snapshot
Inhibitory effect of phytoglycoprotein (24kDa) on allergy-related factors in compound 48/80-induced mast cells in vivo and in vitro
inferred← citeshttps://doi.org/10.1016/j.jep.2010.03.003openalex-snapshot
Water extract of Zanthoxylum piperitum induces vascular relaxation via endothelium-dependent NO-cGMP signaling
inferred← citeshttps://doi.org/10.1016/j.jep.2016.10.057openalex-snapshot
Zanthoxylum piperitum reversed alveolar bone loss of periodontitis via regulation of bone remodeling-related factors
inferred← citeshttps://doi.org/10.1016/j.jfca.2024.106268openalex-snapshot
Identification of key off-flavor compounds during storage of fried pepper (Zanthoxylum bungeanum Maxim.) oils by sensory-directed flavor analysis and partial least squares regression (PLSR)
inferred← citeshttps://doi.org/10.1016/j.jfca.2024.106848openalex-snapshot
Characterization of key aroma-active compounds in Zanthoxylum schinifolium by sensory evaluation and multiple instrumental analyses
inferred← citeshttps://doi.org/10.1016/j.jnutbio.2007.12.004openalex-snapshot
Phytoglycoprotein (24 kDa) inhibits expression of PCNA via PKCα and MAPKs in oxygen radical-stimulated Chang liver cells
inferred← citeshttps://doi.org/10.1016/j.jpba.2007.07.025openalex-snapshot
Analysis of volatile compounds in fresh healthy and diseased peppers (Capsicum annuum L.) using solvent free solid injection coupled with gas chromatography-flame ionization detector and confirmation with mass spectrometry
inferred← citeshttps://doi.org/10.1016/j.molstruc.2024.139117openalex-snapshot
Phenolic compounds from the stems of Zanthoxylum piperitum and their inhibition of β-glucuronidase: Enzyme kinetics, molecular docking, and molecular dynamics analysis
inferred← citeshttps://doi.org/10.1016/j.seppur.2009.04.021openalex-snapshot
Extraction of pungent components from Japanese pepper (Xanthoxylum piperitum DC.) using supercritical CO2
inferred← citeshttps://doi.org/10.1016/j.tifs.2022.05.012openalex-snapshot
Composition, mechanisms of tingling paresthesia, and health benefits of Sichuan pepper: A review of recent progress
inferred← citeshttps://doi.org/10.1016/j.tiv.2007.10.002openalex-snapshot
Glycoprotein of Zanthoxylum piperitum DC has a hepatoprotective effect via anti-oxidative character in vivo and in vitro
inferred← citeshttps://doi.org/10.1016/s0165-9936(03)00304-2openalex-snapshot
Sampling and sample preparation for analysis of aromas and fragrances
inferred← citeshttps://doi.org/10.1016/s0166-526x(02)80058-7openalex-snapshot
Chapter 21 Sampling and sample preparation for fragrance analysis
inferred← citeshttps://doi.org/10.1021/acs.jafc.0c02026openalex-snapshot
Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper (Zanthoxylum bungeanum) Oil
inferred← citeshttps://doi.org/10.1021/acs.jafc.5c03910openalex-snapshot
Novel Antileukemic Active Constituent in a Unique Sichuan Pepper Called “Dingtan hua jiao”
inferred← citeshttps://doi.org/10.1021/acsfoodscitech.4c00755openalex-snapshot
Sensory Profiling and Key Aromas Characteristics of Fried Zanthoxylum bungeanumOils from Different Regions
inferred← citeshttps://doi.org/10.1111/j.1365-2621.2002.tb08871.xopenalex-snapshot
Effect of Two Storage Conditions on the Odor of an Edible Seaweed, Palmaria palmata , and Optimization of an Extraction Procedure Preserving its Odor Characteristics
inferred← citeshttps://doi.org/10.1111/j.2042-7158.2011.01277.xopenalex-snapshot
Inhibitory effect of phytoglycoprotein (24 kDa) on hepatocarcinogenesis in N-nitrosodiethylamine-treated ICR mice
inferred← citeshttps://doi.org/10.1111/lam.12416openalex-snapshot
Bioactivity of proteins isolated from Lactobacillus plantarum L67 treated with Zanthoxylum piperitum DC glycoprotein
inferred← citeshttps://doi.org/10.1201/b12055-24openalex-snapshot
Vegetable Fermentation with Economical Significance in South America
inferred← citeshttps://doi.org/10.1248/bpb.30.205openalex-snapshot
Human Acyl-CoA: Cholesterol Acyltransferase Inhibitory Activities of Aliphatic Acid Amides from Zanthoxylum piperitum DC.
inferred← citeshttps://doi.org/10.1271/bbb.100261openalex-snapshot
Isolation ofN,N-Dimethyl andN-Methylserotonin 5-O-β-Glucosides from ImmatureZanthoxylum piperitumSeeds
inferred← citeshttps://doi.org/10.1271/bbb.68.1984openalex-snapshot
Tyrosinase Inhibitor Isolated from the Leaves of Zanthoxylum piperitum
inferred← citeshttps://doi.org/10.1271/bbb.69.1958openalex-snapshot
Quantitative Analysis of Sanshool Compounds in Japanese Pepper (Xanthoxylum piperitumDC.) and Their Pungent Characteristics
inferred← citeshttps://doi.org/10.1271/bbb.90277openalex-snapshot
Inhibitory Effect of Phytoglycoprotein (115 kDa) on the Expression of TNF-α and Interleukin-1βviaInhibition of MAP Kinase in Primary Cultured Mouse Thymocytes
inferred← citeshttps://doi.org/10.17756/jfcn.2023-s1-016openalex-snapshot
Applications of Prickly Ash (Zanthoxylum spp.): Potential in Traditional Science, Modern Science, and Agriculture
inferred← citeshttps://doi.org/10.3109/08820139.2012.732166openalex-snapshot
Protection Against Cyclophosphamide-Induced Myelosuppression by ZPDC Glycoprotein (24 kDa)
inferred← citeshttps://doi.org/10.3390/foods10061292openalex-snapshot
Effects of Storage Conditions on the Flavor Stability of Fried Pepper (Zanthoxylum bungeanum) Oil
inferred← citeshttps://doi.org/10.3390/foods14244231openalex-snapshot
Using Volatile Oxidation Products to Predict the Inflammatory Capacity of Oxidized Methyl Linoleate
inferred← citeshttps://doi.org/10.3390/molecules23020457openalex-snapshot
Antioxidant and Anti-Osteoporosis Activities of Chemical Constituents of the Stems of Zanthoxylum piperitum
inferred← citeshttps://doi.org/10.5012/bkcs.2014.35.8.2361openalex-snapshot
NF-κB Activation and PPAR Transactivational Effects of a New Aliphatic Acid Amide from Pericarps of Zanthoxylum piperitum
inferred← citeshttps://doi.org/10.5352/jls.2016.26.8.936openalex-snapshot
Application of the Extract of Zanthoxylum piperitum DC to Manufacturing Eco-friendly Antimicrobial Interior Fabric Blind Materials
inferred← citeshttps://doi.org/10.5511/plantbiotechnology.16.1231aopenalex-snapshot
Biosynthesis of volatile terpenes that accumulate in the secretory cavities of young leaves of Japanese pepper (Zanthoxylum piperitum): Isolation and functional characterization of monoterpene and sesquiterpene synthase genes
inferred← citeshttps://doi.org/10.5772/intechopen.92459openalex-snapshot
An Overview of Genus Zanthoxylum with Special Reference to Its Herbal Significance and Application
inferred← citeshttps://doi.org/10.6066/jtip.2022.33.1.77openalex-snapshot
Analisis Senyawa Aktif Trigeminal Andaliman dengan Variasi Metode Pengeringan dengan Pendekatan GC-MS
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