Covalent Whey Protein-Rosmarinic Acid Interactions: A Comparison of Alkaline and Enzymatic Modifications on Physicochemical, Antioxidative, and Antibacterial Properties

Covalent Bonding of Chlorogenic Acid Induces Structural Modifications on Sunflower Proteins

(2018) Dimitris Karefyllakis et al.   CHEMPHYSCHEM

Interfacial properties of whey protein foams as influenced by preheating and phenolic binding at neutral pH

(2018) Yanyun Cao et al.   FOOD HYDROCOLLOIDS

A review on rosemary as a natural antioxidation solution

(2017) Jia Xie et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Functionality of whey proteins covalently modified by allyl isothiocyanate. Part 1 physicochemical and antibacterial properties of native and modified whey proteins at pH 2 to 7

(2017) Julia Katharina Keppler et al.   FOOD HYDROCOLLOIDS

Interaction of Whey Proteins with Phenolic Derivatives Under Neutral and Acidic pH Conditions

(2017) Yanyun Cao et al.   JOURNAL OF FOOD SCIENCE

β-Lactoglobulin as nanotransporter – Part II: Characterization of the covalent protein modification by allicin and diallyl disulfide

(2016) Sandra Catharina Wilde et al.   FOOD CHEMISTRY

Effect of covalent modification by (−)-epigallocatechin-3-gallate on physicochemical and functional properties of whey protein isolate

(2016) Zhenbao Jia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evidence for the Formation of Benzacridine Derivatives in Alkaline-Treated Sunflower Meal and Model Solutions

(2016) Verena Bongartz et al.   MOLECULES

Differences in binding behavior of (−)-epigallocatechin gallate to β-lactoglobulin heterodimers (AB) compared to homodimers (A) and (B)

(2015) Julia K. Keppler et al.   JOURNAL OF MOLECULAR RECOGNITION

Differences in heat stability and ligand binding among β-lactoglobulin genetic variants A, B and C using 1H NMR and fluorescence quenching

(2014) Julia K. Keppler et al.   BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS

Influence of mathematical models and correction factors on binding results of polyphenols and retinol with β-lactoglobulin measured with fluorescence quenching

(2014) Julia Katharina Keppler et al.   Food Biophysics

Intrinsic Tryptophan Fluorescence in the Detection and Analysis of Proteins: A Focus on Förster Resonance Energy Transfer Techniques

(2014) Amar Ghisaidoobe et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Conjugation of Ovotransferrin with Catechin Shows Improved Antioxidant Activity

(2014) Juan You et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Milk Whey Protein Modification by Coffee-Specific Phenolics: Effect on Structural and Functional Properties

(2013) Mostafa Ali et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Thermally-induced β-lactoglobulin–EGCG nanovehicles: Loading, stability, sensory and digestive-release study

(2012) Avi Shpigelman et al.   FOOD HYDROCOLLOIDS

Enhancement of Emulsifying Properties of Cuttlefish Skin Gelatin by Modification with N-hydroxysuccinimide Esters of Fatty Acids

(2011) Tanong Aewsiri et al.   Food and Bioprocess Technology

Antioxidation mechanism of rosmarinic acid, identification of an unstable quinone derivative by the addition of odourless thiol

(2011) Aya Fujimoto et al.   FOOD CHEMISTRY

Antimicrobial activity of bovine β-lactoglobulin against mastitis-causing bacteria

(2010) L. Chaneton et al.   JOURNAL OF DAIRY SCIENCE

Phenolic Compounds Prevent Alzheimer’s Pathology through Different Effects on the Amyloid-β Aggregation Pathway

(2009) Tsuyoshi Hamaguchi et al.   AMERICAN JOURNAL OF PATHOLOGY

Antioxidative activity and emulsifying properties of cuttlefish skin gelatin modified by oxidised phenolic compounds

(2009) Tanong Aewsiri et al.   FOOD CHEMISTRY

Rosmarinic Acid in Prunella vulgaris Ethanol Extract Inhibits Lipopolysaccharide-Induced Prostaglandin E2 and Nitric Oxide in RAW 264.7 Mouse Macrophages

(2009) Nan Huang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Salvia Fruticosa, Salvia Officinalis,and Rosmarinic Acid Induce Apoptosis and Inhibit Proliferation of Human Colorectal Cell Lines: The Role in MAPK/ERK Pathway

(2009) Cristina P. R. Xavier et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

Nature of hydroxycinnamate-protein interactions

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

Covalent interactions between amino acid side chains and oxidation products of caffeoylquinic acid (chlorogenic acid)

(2008) Stéphanie VE Prigent et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antimutagenicity of rosmarinic acid in Swiss mice evaluated by the micronucleus assay

(2008) Michelle Andrade Furtado et al.   MUTATION RESEARCH-GENETIC TOXICOLOGY AND ENVIRONMENTAL MUTAGENESIS

Characterization of covalent addition products of chlorogenic acid quinone with amino acid derivatives in model systems and apple juice by high-performance liquid chromatography/electrospray ionization tandem mass spectrometry

(2008) Susanne Schilling et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Antioxidant potentials and rosmarinic acid levels of the methanolic extracts of Salvia virgata (Jacq), Salvia staminea (Montbret & Aucher ex Bentham) and Salvia verbenaca (L.) from Turkey

(2007) Bektas Tepe   BIORESOURCE TECHNOLOGY

Antioxidative activity of Mungoong, an extract paste, from the cephalothorax of white shrimp (Litopenaeus vannamei)

(2007) Wanwisa Binsan et al.   FOOD CHEMISTRY