Experimental and theoretical binding affinity between polyvinylpolypyrrolidone and selected phenolic compounds from food matrices-Reference-Cited by-同舟云学术

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Experimental and theoretical binding affinity between polyvinylpolypyrrolidone and selected phenolic compounds from food matrices

Published:2015-02 Issue: Volume:168 Page:464-470
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Durán-Lara Esteban F.,López-Cortés Xaviera A.,Castro Ricardo I.,Avila-Salas Fabián,González-Nilo Fernando D.,Laurie V. Felipe,Santos Leonardo S.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

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2. Study of interaction energies between PAMAM dendrimer and non-steroidal anti-inflammatory drug using a distributed computational strategy and experimental analysis by ESI–MS/MS;Avila-Salas;Journal of Physical Chemistry B,2012

3. Influence of type of amphora on physico-chemical properties and antioxidant capacity of ‘Falanghina’ white wines;Baiano;Food Chemistry,2014

4. Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses;Balasundram;Food Chemistry,2006

5. Density-functional thermochemistry 0.5. Systematic optimization of exchange-correlation functionals;Becke;Journal of Chemical Physics,1997

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