3D-QSAR studies on the structure–bitterness analysis of citrus flavonoids-Reference-Cited by-同舟云学术

3D-QSAR studies on the structure–bitterness analysis of citrus flavonoids

Published:2023 Issue:10 Volume:14 Page:4921-4930
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Chen Lufang¹,Lin Yanling¹,Yan Xing¹,Ni Hui¹²³,Chen Feng⁴^ORCID,He Fan¹²³^ORCID

Affiliation:

1. College of Ocean Food and Biological Engineering, Jimei University, No.43, Yindou Road, QiaoYing District, Xiamen, Fujian 361021, China

2. Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China

3. Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361021, China

4. Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA

Abstract

Despite their important bioactivities, the unpleasant bitter taste of citrus derived flavonoids limits their applications in the food industry, and the structure–bitterness relationship of flavonoids is still far from clear.

Funder

Natural Science Foundation of Fujian Province

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D3FO00601H

Reference44 articles.

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5. An in silico-designed flavone derivative, 6-fluoro-4′-hydroxy-3′,5′-dimetoxyflavone, has a greater anti-human cytomegalovirus effect than ganciclovir in infected cells

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