Characterization of compounds obtained by chemical oxidation of caffeic acid in acidic conditions

Oxygen with Phenols and Related Reactions in Musts, Wines, and Model Systems: Observations and Practical Implications

Vernon L. Singleton · American Journal of Enology and Viticulture · 1987 · 511 citations

Bioorganic Chemistry, Engineering, Organic Chemistry +20

Changes in Apple Polyphenoloxidase and Polyphenol Concentrations in Relation to Degree of Browning

M.Y. COSETENG, C.Y. Lee · Journal of Food Science · 1987 · 472 citations

Food Chemistry, Polyphenol Concentrations, Polyphenolics +13

Caftaric Acid Disappearance and Conversion to Products of Enzymic Oxidation in Grape Must and Wine

Vernon L. Singleton, M. Salgues, J. Zaya et al. · American Journal of Enology and Viticulture · 1985 · 269 citations · Full text

Ripening, Grape Must, Polyphenolics +18

The enzymic oxidation of chlorogenic acid and some reactions of the quinone produced

WS Pierpoint · Biochemical Journal · 1966 · 194 citations · Full text

Melanoproteins I. reactions between enzyme-generated quinones and amino acids

Howard S. Mason, Etta Peterson · Biochimica et Biophysica Acta (BBA) - General Subjects · 1965 · 170 citations

Biosynthesis, Amino Acids, Biochemistry +5