Pentanal

Pentanal is a lipid of Fatty Acyls (FA) class.

Cross Reference

There are no associated biomedical information in the current reference collection.

Current reference collection contains 918 references associated with Pentanal in LipidPedia. Due to lack of full text of references or no associated biomedical terms are recognized in our current text-mining method, we cannot extract any biomedical terms related to diseases, pathways, locations, functions, genes, lipids, and animal models from the associated reference collection.

Users can download the reference list at the bottom of this page and read the reference manually to find out biomedical information.


Here are additional resources we collected from PubChem and MeSH for Pentanal

Possible diseases from mapped MeSH terms on references

We collected disease MeSH terms mapped to the references associated with Pentanal

MeSH term MeSH ID Detail
Esophageal Neoplasms D004938 20 associated lipids
Carcinoma, Hepatocellular D006528 140 associated lipids
Total 2

PubChem Biomolecular Interactions and Pathways

NCBI Entrez Crosslinks

All references with Pentanal

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Authors Title Published Journal PubMed Link
Yrieix C et al. Characterization of VOC and formaldehyde emissions from a wood based panel: results from an inter-laboratory comparison. 2010 Chemosphere pmid:20170937
Anderson SE et al. Evaluation of dicarbonyls generated in a simulated indoor air environment using an in vitro exposure system. 2010 Toxicol. Sci. pmid:20200221
Eggink M et al. Targeted LC-MS derivatization for aldehydes and carboxylic acids with a new derivatization agent 4-APEBA. 2010 Anal Bioanal Chem pmid:20238107
pmid:20304633
Kabir E and Kim KH Sorptive removal of odorous carbonyl gases by water. 2010 ScientificWorldJournal pmid:20364239
Domínguez T et al. Increasing omega-3 desaturase expression in tomato results in altered aroma profile and enhanced resistance to cold stress. 2010 Plant Physiol. pmid:20382895
pmid:20394006
pmid:20416769
Webster JB et al. Controlling light oxidation flavor in milk by blocking riboflavin excitation wavelengths by interference. 2009 Nov-Dec J. Food Sci. pmid:20492128
Xu Y and Barringer S Comparison of volatile release in tomatillo and different varieties of tomato during chewing. 2010 J. Food Sci. pmid:20546394