Effect of polyphenol concentration on pyrazine formation during cocoa liquor roasting

The specificity of proanthocyanidin-protein interactions.

Ann Hagerman, L. G. Butler · Journal of Biological Chemistry · 1981 · 990 citations · Full text

Life Sciences, Botany, Plant Biology +16

Polyphenol/Peptide Binding and Precipitation

Adrian J. Charlton, Nicola J. Baxter, Mahera Khan et al. · Journal of Agricultural and Food Chemistry · 2002 · 695 citations

Natural Sciences, Biochemistry, Biophysics +17

Formation of Flavor Components by the Reaction of Amino Acid and Carbonyl Compounds in Mild Conditions

Laura Pripis‐Nicolau, Gilles de Revel, Alain Bertrand et al. · Journal of Agricultural and Food Chemistry · 2000 · 322 citations

Agriculture, Enology, Food Science +15

Isolation of volatile components from a model system

Thomas Schultz, Robert A. Flath, T. R. Mon et al. · Journal of Agricultural and Food Chemistry · 1977 · 314 citations

Natural Sciences, Chemistry, Food Science +9

Quantitative Model Studies on the Formation of Aroma-Active Aldehydes and Acids by Strecker-Type Reactions

Thomas Hofmann, Petra Münch, Peter Schieberle · Journal of Agricultural and Food Chemistry · 2000 · 164 citations

Agriculture, Biochemistry, Chemistry +17