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Table representation of search results timeline featuring number of search results per year.

Year Number of Results
1926 1
1944 1
1971 1
1974 1
1975 1
1976 3
1977 3
1978 1
1981 2
1982 2
1984 5
1985 2
1986 1
1988 1
1989 4
1990 4
1991 4
1992 5
1993 4
1994 2
1995 4
1996 4
1997 1
1998 7
1999 2
2000 3
2001 3
2002 1
2003 1
2005 1
2006 3
2007 4
2008 1
2009 2
2010 3
2011 1
2012 6
2013 5
2014 10
2015 8
2016 4
2017 2
2018 3
2019 1
2020 3
2021 2
2022 5
2023 3
2024 3

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131 results

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Page 1
RIFM fragrance ingredient safety assessment, isobutyl butyrate, CAS Registry Number 539-90-2.
Api AM, Belsito D, Botelho D, Bruze M, Burton GA Jr, Buschmann J, Dagli ML, Date M, Dekant W, Deodhar C, Francis M, Fryer AD, Jones L, Joshi K, La Cava S, Lapczynski A, Liebler DC, O'Brien D, Patel A, Penning TM, Ritacco G, Romine J, Sadekar N, Salvito D, Schultz TW, Sipes IG, Sullivan G, Thakkar Y, Tokura Y, Tsang S. Api AM, et al. Food Chem Toxicol. 2018 Dec;122 Suppl 1:S422-S430. doi: 10.1016/j.fct.2018.09.073. Epub 2018 Oct 1. Food Chem Toxicol. 2018. PMID: 30287336 No abstract available.
Engineering a Synthetic Escherichia coli Coculture for Compartmentalized de novo Biosynthesis of Isobutyl Butyrate from Mixed Sugars.
Seo H, Castro G, Trinh CT. Seo H, et al. ACS Synth Biol. 2024 Jan 19;13(1):259-268. doi: 10.1021/acssynbio.3c00493. Epub 2023 Dec 13. ACS Synth Biol. 2024. PMID: 38091519 Free PMC article.
We found that the compartmentalization of sugar catabolism enabled simultaneous co-utilization of glucose and xylose by a coculture of the two E. coli specialists, improving the stability of the coculture population. Next, we modularized the isobutyl butyrate pathwa …
We found that the compartmentalization of sugar catabolism enabled simultaneous co-utilization of glucose and xylose by a coculture of the t …
RIFM fragrance ingredient safety assessment, isobutyl isobutyrate, CAS Registry Number 97-85-8.
Api AM, Belsito D, Botelho D, Bruze M, Burton GA Jr, Cancellieri MA, Chon H, Dagli ML, Date M, Dekant W, Deodhar C, Fryer AD, Jones L, Joshi K, Kumar M, Lapczynski A, Lavelle M, Lee I, Liebler DC, Moustakas H, Na M, Penning TM, Ritacco G, Romine J, Sadekar N, Schultz TW, Selechnik D, Siddiqi F, Sipes IG, Sullivan G, Thakkar Y, Tokura Y. Api AM, et al. Food Chem Toxicol. 2022 Dec;169 Suppl 1:113489. doi: 10.1016/j.fct.2022.113489. Epub 2022 Oct 18. Food Chem Toxicol. 2022. PMID: 36270408 No abstract available.
Resveratrol butyrate esters inhibit lipid biosynthesis in 3T3-L1 cells by AMP-activated protein kinase phosphorylation.
Shih MK, Hsieh SL, Huang YW, Patel AK, Dong CD, Hou CY. Shih MK, et al. J Food Sci Technol. 2023 Mar;60(3):1015-1025. doi: 10.1007/s13197-022-05436-x. Epub 2022 Apr 4. J Food Sci Technol. 2023. PMID: 36908355 Free PMC article.
Resveratrol butyrate esters (RBEs), which are novel resveratrol-synthesized derivatives, exhibit increased biological activity. ...
Resveratrol butyrate esters (RBEs), which are novel resveratrol-synthesized derivatives, exhibit increased biological activity. ...
Rational design of efficient modular cells.
Trinh CT, Liu Y, Conner DJ. Trinh CT, et al. Metab Eng. 2015 Nov;32:220-231. doi: 10.1016/j.ymben.2015.10.005. Epub 2015 Oct 21. Metab Eng. 2015. PMID: 26497627
We first demonstrated how MODCELL works in a step-by-step manner for example metabolic networks, and then applied it to design modular Escherichia coli cells for efficient combinatorial biosynthesis of five alcohols (ethanol, propanol, isopropanol, butanol and isobutanol) and fiv …
We first demonstrated how MODCELL works in a step-by-step manner for example metabolic networks, and then applied it to design modular Esche …
Adjustment of impact odorants in Hutai-8 rose wine by co-fermentation of Pichia fermentans and Saccharomyces cerevisiae.
Li N, Wang L, Yin J, Ma N, Tao Y. Li N, et al. Food Res Int. 2022 Mar;153:110959. doi: 10.1016/j.foodres.2022.110959. Epub 2022 Jan 25. Food Res Int. 2022. PMID: 35227481
In total, 82 odorants were detected in single-fermentation Hutai-8 rose wine, 22 aroma active compounds, mainly varietal odorants and fruity esters, were further quantitated for aroma reconstitution tests, and successfully mimicked sweet, floral, and fruity traits. Omission tests …
In total, 82 odorants were detected in single-fermentation Hutai-8 rose wine, 22 aroma active compounds, mainly varietal odorants and fruity …
Microbial synthesis of a branched-chain ester platform from organic waste carboxylates.
Layton DS, Trinh CT. Layton DS, et al. Metab Eng Commun. 2016 Aug 6;3:245-251. doi: 10.1016/j.meteno.2016.08.001. eCollection 2016 Dec. Metab Eng Commun. 2016. PMID: 29142826 Free PMC article.
Among these esters, 5 new branched-chain esters, including isobutyl acetate, isobutyl propionate, isobutyl butyrate, isobutyl pentanoate, and isobutyl hexanoate were synthesized in vivo. During 24 h in situ fermentation and extraction, on …
Among these esters, 5 new branched-chain esters, including isobutyl acetate, isobutyl propionate, isobutyl butyrate …
Sensory and chemical properties of Gouda cheese.
Jo Y, Benoist DM, Ameerally A, Drake MA. Jo Y, et al. J Dairy Sci. 2018 Mar;101(3):1967-1989. doi: 10.3168/jds.2017-13637. Epub 2017 Dec 21. J Dairy Sci. 2018. PMID: 29274971 Free article.
Key aroma-active volatile compounds included diacetyl, 2- and 3-methylbutanal, 2-methylpropanal, methional, ethyl butyrate, acetic acid, butyric acid, homofuraneol, delta-decalactone, and 2-isobutyl-3-methoxypyrazine. ...
Key aroma-active volatile compounds included diacetyl, 2- and 3-methylbutanal, 2-methylpropanal, methional, ethyl butyrate, acetic ac …
131 results