Toxicological evaluation of the flavour ingredient 4-amino-5-(3-(isopropylamino)-2,2-dimethyl-3-oxopropoxy)-2-methylquinoline-3-carboxylic acid

por Arthur, Amy J., Karanewsky, Donald S., Liu, Hanghui, Chi, Bert, Markison, Stacy
Publicado 2015

Toxicological evaluation of a novel cooling compound: 2-(4-methylphenoxy)-N-(1H-pyrazol-3-yl)-N-(2-thienylmethyl)acetamide

por Karanewsky, Donald S., Arthur, Amy J., Liu, Hanghui, Chi, Bert, Markison, Stacy
Publicado 2015

Toxicological evaluation and metabolism of two N-alkyl benzamide umami flavour compounds: N-(heptan-4-yl)benzo[d][1,3]dioxole-5-carboxamide and (R)-N-(1-methoxy-4-methylpentan-2-yl...

por Karanewsky, Donald S., Arthur, Amy J., Liu, Hanghui, Chi, Bert, Ida, Lily
Publicado 2016

Toxicological evaluation of two novel bitter modifying flavour compounds: 3-(1-((3,5-dimethylisoxazol-4-yl)methyl)-1H-pyrazol-4-yl)-1-(3-hydroxybenzyl)imidazolidine-2,4-dione and 3...

por Karanewsky, Donald S., Arthur, Amy J., Liu, Hanghui, Chi, Bert, Ida, Lily, Markison, Stacy
Publicado 2016

Toxicological evaluation of a novel umami flavour compound: 2-(((3-(2,3-Dimethoxyphenyl)-1H-1,2,4-triazol-5-yl)thio)methyl)pyridine

por Karanewsky, Donald S., Arthur, Amy J., Liu, Hanghui, Chi, Bert, Ida, Lily, Markison, Stacy
Publicado 2016