NMR Spectroscopic Characterization of Inclusion Complexes of Theaflavin Digallate and Cyclodextrins-Reference-Cited by-同舟云学术

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NMR Spectroscopic Characterization of Inclusion Complexes of Theaflavin Digallate and Cyclodextrins

Published:2014 Issue:3 Volume:20 Page:663-670
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Nishizawa Masato,Hosoya Takahiro,Hirokawa Takatsugu,Shin-ya Kazuo,Kumazawa Shigenori

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference23 articles.

1. Brecker, L. and Husa, M. (2013). Protein-ligand interactions. Nachr. Chem., 61, 153–155.

2. Davies, A.P., Goodsall, C., Cai, Y., Davis, A.L., Lewis, J.R., Wilkins, J., Wan, X., Clifford, M.N., Powell, C., Parry, A., Thiru, A., Safford, R., and Nursten, H.E. (1999). Black tea dimeric and oligomeric pigments — structures and formation. In “Plant Polyphenols 2: Chemistry, Biology, Pharmacology, Ecology,” ed. by G.G. Gross, R.W. Hemingway, T. Yoshida, Kluwer Academic/Plenum Publishers, New York, NY, pp 697–724.

3. Dell Valle. and E.M.M. (2004). Cyclodextrins and their uses: a review. Process Biochem., 39, 1033–1046.

4. Eastburn, S.D. and Tao, B.Y. (1994). Applications of modified cyclodextrins. Biotechnol. Adv., 12, 325–339.

5. Gaudette, N.J. and Pickering, G.J. (2012). The efficacy of bitter blockers on health-relevant bitterants. J. Funct. Foods, 4, 177–184.

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