Leaf protein availability in food: Significance of the binding of phenolic compounds to ribulose-1,5-diphosphate carboxylase-Reference-Cited by-同舟云学术

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Leaf protein availability in food: Significance of the binding of phenolic compounds to ribulose-1,5-diphosphate carboxylase

Published:1995-07 Issue:6 Volume:28 Page:625-634
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Pedone S.,Selvaggini R.,Fantozzi P.

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. The processing of leaf protein to obtain food grade products;Bray,1977

2. The protein from leaves;Fiorentini,1983

3. New tobacco products and phytochemicals from selected, field-cultivated Nicotiana species;Carlsson,1988

4. Estrazione, preparazione ed utilizzazione di concentrati ed isolati proteici da biomasse vegetali;Montanari,1992

5. Studies on Fraction-1 Protein. I. Effect of crystallization of Fraction-1 Protein from tobacco leaves on ribulose diphosphate carboxylase activity;Kawashima;Biochimica Biophysica Acta,1971

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2. Is now the time for a Rubiscuit or Ruburger? Increased interest in Rubisco as a food protein;Journal of Experimental Botany;2022-10-19

3. Biochemical and physical–chemical characterisation of leaf proteins extracted from Cichorium endivia leaves;Food Chemistry;2022-07

4. The inhibitory effect of milk on the absorption of dietary phenolic acids and the change in human plasma antioxidant capacity through a mechanism involving both milk proteins and fats;Molecular Nutrition & Food Research;2013-03-15

5. Binding of Pentagalloyl Glucose to Two Globular Proteins Occurs via Multiple Surface Sites;Biomacromolecules;2011-01-20

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