High-temperature binding parameters and molecular dynamics of 4-hydroxybenzoic acid and β-casein complexes, determined via the method of continuous variation and fluorescence spectroscopy

Covalent modification of food proteins by plant-based ingredients (polyphenols and organosulphur compounds): A commonplace reaction with novel utilization potential

(2020) Julia K. Keppler et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Combined spectroscopic, molecular docking and quantum mechanics study of β -casein and p -coumaric acid interactions following thermal treatment

(2018) Jasmeet Kaur et al.   FOOD CHEMISTRY

Reactions of Quinones—Mechanisms, Structures, and Prospects for Food Research

(2018) Andreas Schieber   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

PubChem 2019 update: improved access to chemical data

(2018) Sunghwan Kim et al.   NUCLEIC ACIDS RESEARCH

Combined spectroscopic, molecular docking and quantum mechanics study of β-casein and ferulic acid interactions following UHT-like treatment

(2018) Lloyd Condict et al.   FOOD HYDROCOLLOIDS

A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution

(2017) Fuguo Liu et al.   FOOD HYDROCOLLOIDS

Molecular interactions of milk protein with phenolic components in oat-based liquid formulations following UHT treatment and prolonged storage

(2017) Jasmeet Kaur et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Recognizing the Limited Applicability of Job Plots in Studying Host–Guest Interactions in Supramolecular Chemistry

(2016) Filip Ulatowski et al.   JOURNAL OF ORGANIC CHEMISTRY

Effect of Processing on Phenolic Antioxidants of Fruits, Vegetables, and Grains—A Review

(2015) Balunkeswar Nayak et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Extension of the CHARMM general force field to sulfonyl-containing compounds and its utility in biomolecular simulations

(2012) Wenbo Yu et al.   JOURNAL OF COMPUTATIONAL CHEMISTRY

Avogadro: an advanced semantic chemical editor, visualization, and analysis platform

(2012) Marcus D Hanwell et al.   Journal of Cheminformatics

Fluorescence quenching and ligand binding: A critical discussion of a popular methodology

(2011) Marco van de Weert et al.   JOURNAL OF MOLECULAR STRUCTURE

Implementation of the CHARMM Force Field in GROMACS: Analysis of Protein Stability Effects from Correction Maps, Virtual Interaction Sites, and Water Models

(2010) Pär Bjelkmar et al.   Journal of Chemical Theory and Computation

Towards an updated methodology for measurement of dietary fiber, including associated polyphenols, in food and beverages

(2009) Isabel Goñi et al.   FOOD RESEARCH INTERNATIONAL

CHARMM general force field: A force field for drug-like molecules compatible with the CHARMM all-atom additive biological force fields

(2009) K. Vanommeslaeghe et al.   JOURNAL OF COMPUTATIONAL CHEMISTRY

Nature of hydroxycinnamate-protein interactions

(2009) Harshadrai M. Rawel et al.   PHYTOCHEMISTRY REVIEWS