| MeSH term | MeSH ID | Detail |
|---|---|---|
| Esophageal Neoplasms | D004938 | 20 associated lipids |
| Carcinoma, Hepatocellular | D006528 | 140 associated lipids |
Total
2
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
PubChem Biomolecular Interactions and Pathways
NCBI Entrez Crosslinks
All references with Pentanal
Download all related citations| Authors | Title | Published | Journal | PubMed Link |
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| Mallia S et al. | Characterization and quantification of odor-active compounds in unsaturated fatty acid/conjugated linoleic acid (UFA/CLA)-enriched butter and in conventional butter during storage and induced oxidation. | 2009 | J. Agric. Food Chem. | pmid:19630425 |
| Olivares A et al. | SPME-GC-MS versus Selected Ion Flow Tube Mass Spectrometry (SIFT-MS) analyses for the study of volatile compound generation and oxidation status during dry fermented sausage processing. | 2011 | J. Agric. Food Chem. | pmid:21294565 |
| Kalua CM et al. | Discrimination of storage conditions and freshness in virgin olive oil. | 2006 | J. Agric. Food Chem. | pmid:16968075 |
| SCHNIEPP LE and GELLER HH | Preparation of dihydropyran delta-hydroxyvaleraldehyde and 1,5-pentanediol from tetrahydrofurfuryl alcohol. | 1946 | J. Am. Chem. Soc. | pmid:20995004 |
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| Havemose MS et al. | Oxidative stability of milk influenced by fatty acids, antioxidants, and copper derived from feed. | 2006 | J. Dairy Sci. | pmid:16702260 |
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| Ducreux LJ et al. | Expression profiling of potato germplasm differentiated in quality traits leads to the identification of candidate flavour and texture genes. | 2008 | J. Exp. Bot. | pmid:18987392 |
| Lee JH and Min DB | Changes of headspace volatiles in milk with riboflavin photosensitization. | 2009 | J. Food Sci. | pmid:19895461 |
| Mariutti LR et al. | Lipid and cholesterol oxidation in chicken meat are inhibited by sage but not by garlic. | 2011 | J. Food Sci. | pmid:22417489 |
| Fox AJ et al. | The influence of bleaching agent and temperature on bleaching efficacy and volatile components of fluid whey and whey retentate. | 2013 | J. Food Sci. | pmid:24102418 |
| Park CW et al. | The effect of feed solids concentration and inlet temperature on the flavor of spray dried whey protein concentrate. | 2014 | J. Food Sci. | pmid:24329978 |
| Ueno HM et al. | Iron-lactoferrin complex reduces iron-catalyzed off-flavor formation in powdered milk with added fish oil. | 2012 | J. Food Sci. | pmid:22860577 |
| Azcarate C and Barringer SA | Effect of enzyme activity and frozen storage on jalapeño pepper volatiles by selected ion flow tube-mass spectrometry. | 2010 Nov-Dec | J. Food Sci. | pmid:21535582 |
| Xu Y and Barringer S | Comparison of volatile release in tomatillo and different varieties of tomato during chewing. | 2010 | J. Food Sci. | pmid:20546394 |
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| Tulloch LB et al. | Structure-based design of pteridine reductase inhibitors targeting African sleeping sickness and the leishmaniases. | 2010 | J. Med. Chem. | pmid:19916554 |
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| Brewer MS | Irradiation effects on meat flavor: A review. | 2009 | Meat Sci. | pmid:22063956 |
| Stetzer AJ et al. | Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles. | 2008 | Meat Sci. | pmid:22062593 |
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