Natural astringency in foodstuffs--a molecular interpretation.
about
Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines.Effect of Asparagus racemosus (shatavari) extract on physicochemical and functional properties of milk and its interaction with milk proteins.Role of dietary polyphenols in platelet aggregation. A review of the supplementation studies.Astringency: mechanisms and perception.Interactions between polyphenols and macromolecules: quantification methods and mechanisms.Potential herbs and herbal nutraceuticals: food applications and their interactions with food components.Flavonoids protecting food and beverages against light.Antioxidants, mechanisms, and recovery by membrane processes.Isolation and characterization of an anaerobic ruminal bacterium capable of degrading hydrolyzable tannins.The mouthfeel of white wine.Anthocyanins in grapes and grape products.Changes in mouse whole saliva soluble proteome induced by tannin-enriched diet.Hill coefficients of dietary polyphenolic enzyme inhibitiors: can beneficial health effects of dietary polyphenols be explained by allosteric enzyme denaturing?Fresh broad (Vicia faba) tissue homogenate-based biosensor for determination of phenolic compounds.Study of non-covalent complexation between catechin derivatives and peptides by electrospray ionization mass spectrometry.Regulated deficit irrigation alters anthocyanins, tannins and sensory properties of cabernet sauvignon grapes and wines.Identification by mass spectrometry of new compounds arising from the reactions involving malvidin-3-glucoside-(O)-catechin, catechin and malvidin-3-glucoside.Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy FoodsComprehensive study of condensed tannins by ESI mass spectrometry: average degree of polymerisation and polymer distribution determination from mass spectra
P2860
Q34910102-70DB784D-F4C5-434F-8C8A-1E1D39542AB2Q35074766-CC4459C2-8638-4B96-B3B1-81941C65525EQ36819617-9FA515F6-7ED1-40F9-BFF0-640D4B8CFFEAQ37267413-99533F0A-3BF9-4307-A171-FAED10844970Q37972915-0C4D63EF-EBE2-4B64-987B-B26B77115761Q38219174-5A46206E-E54A-4FEE-BCC7-0F9046B00621Q38222865-4A8424C4-38E4-4486-9AA9-1898DCB71BF4Q38352648-B2A8451F-A818-41C1-8C1C-2A3D798C6802Q39298956-19616561-F29B-41A3-8FEA-2CAA666CBC1BQ39415423-BD6BF286-6CA9-48B3-9A9F-993B271F48CCQ40422991-71DB1D97-7391-4B13-B792-5550BBE6E933Q42159596-468D1487-86AB-4429-B178-A5A2BF35A7B4Q42776638-92BEECFA-C776-44CB-992D-8DDF0D8A7A76Q43765841-5C4D1A4B-F317-4760-B901-1F79FD7D91B2Q44060692-E3FC227E-002C-4D24-AE91-97288218D07CQ50446452-CFA5C8F3-F9A6-4A9F-8C68-CE7150E8666FQ50505365-222FBC8E-9261-4F3B-9364-19AB16292565Q58702014-0BD71A8E-778B-4B61-90F0-28DFFC74C9CBQ58894548-DD7D7AB6-ADA0-43EA-84AC-A05CFC54A405
P2860
Natural astringency in foodstuffs--a molecular interpretation.
description
1988 nî lūn-bûn
@nan
1988年の論文
@ja
1988年論文
@yue
1988年論文
@zh-hant
1988年論文
@zh-hk
1988年論文
@zh-mo
1988年論文
@zh-tw
1988年论文
@wuu
1988年论文
@zh
1988年论文
@zh-cn
name
Natural astringency in foodstuffs--a molecular interpretation.
@en
Natural astringency in foodstuffs--a molecular interpretation.
@nl
type
label
Natural astringency in foodstuffs--a molecular interpretation.
@en
Natural astringency in foodstuffs--a molecular interpretation.
@nl
prefLabel
Natural astringency in foodstuffs--a molecular interpretation.
@en
Natural astringency in foodstuffs--a molecular interpretation.
@nl
P2860
P1476
Natural astringency in foodstuffs--a molecular interpretation.
@en
P2093
P2860
P356
10.1080/10408398809527476
P577
1988-01-01T00:00:00Z