Interaction of grape seed procyanidins with various proteins in relation to wine fining
- 1 January 1991
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 57 (1), 111-125
- https://doi.org/10.1002/jsfa.2740570113
Abstract
No abstract availableThis publication has 40 references indexed in Scilit:
- Separation and quantitative determination of grape and wine procyanidins by high performance reversed phase liquid chromatographyJournal of the Science of Food and Agriculture, 1990
- Natural astringency in foodstuffs — A molecular interpretationCritical Reviews in Food Science and Nutrition, 1988
- Interaction of (+)-catechin with the edge of the ? sheet formed by poly-(S-carboxymethyl-L-cysteine)Journal of the Chemical Society, Perkin Transactions 2, 1988
- Specific Interactions of (+)-Catechin and (-)-Epicatechin with Polymers that Contain the L-Prolyl ResiduePublished by American Chemical Society (ACS) ,1987
- pH Dependence of Complex Formation Between Condensed Tannins and ProteinsJournal of Food Science, 1987
- Immobilized Condensed Tannins and Their Interaction with ProteinsJournal of Food Science, 1985
- Relationship of the structures of tannins to the binding activities with hemoglobin and methylene blue.CHEMICAL & PHARMACEUTICAL BULLETIN, 1984
- Occurrence of astringent oligomeric proanthocyanidins in legume seeds.Agricultural and Biological Chemistry, 1981
- Condensed tannin purification and characterization of tannin-associated proteinsJournal of Agricultural and Food Chemistry, 1980
- Interactions of polyphenols with proteins in plants and plant productsPlant Foods for Human Nutrition, 1975