Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Karin Gartenmann"'
Autor:
Karin Gartenmann, Olivier Mauroux, Nicole Page-Zoerkler, Rachid Bel-Rhlid, Karin Kraehenbuehl, Imre Blank
Publikováno v:
Food Chemistry. 218:9-14
Chlorogenic acid lactones have been identified as key contributors to coffee bitterness. These compounds are formed during roasting by dehydration and cyclization of their precursors, the chlorogenic acids (CGAs). In the present study, we investigate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc53329756f5617889ee0ef1fc72c3e1
https://doi.org/10.1016/j.foodchem.2016.09.055
https://doi.org/10.1016/j.foodchem.2016.09.055
Autor:
Karin Gartenmann and, Sunil Kochhar
Publikováno v:
Journal of Agricultural and Food Chemistry. 47:5068-5071
Resolution and characterization of short-chain peptides (M(r) = 200-1000) and free amino acids were demonstrated by the use of precolumn derivatization with 9-fluorenylmethyl chloroformate (Fmoc) followed by reverse-phase high-performance liquid chro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e24cf65526d42eef6d93a01ba930387e
https://doi.org/10.1021/jf990710s
https://doi.org/10.1021/jf990710s
Publikováno v:
Journal of agricultural and food chemistry. 49(9)
The amine pool of cocoa is known to be an essential component for the development of the typical cocoa flavor. To better understand and to produce an intense in vitro cocoa flavor, identification of the polypeptides that are the source of the amine f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7772a02711daa6e3af84a92e827e1cd9
https://pubmed.ncbi.nlm.nih.gov/11559156
https://pubmed.ncbi.nlm.nih.gov/11559156