reviewTop 1% cited
A review on protein–phenolic interactions and associated changes
Food Research International · 2013 · Vol. 51(2) · pp. 954–970
Tuğba Özdal✉(Okan University)Esra Çapanoğlu(Istanbul Technical University)Filiz Altay(Istanbul Technical University)
Phytochemicals and Antioxidant ActivitiesFree Radicals and AntioxidantsBee Products Chemical AnalysisPolyphenolChemistryBioavailabilitySolubilityProtein aggregationAmino acidAntioxidantProtein stabilityProtein structureProtein tertiary structure
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References
Polyphenols: food sources and bioavailability
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Phenol Antioxidant Quantity and Quality in Foods: Fruits
Journal of Agricultural and Food Chemistry · 2001 · 1,188 citations
The Chemistry behind Antioxidant Capacity Assays
Journal of Agricultural and Food Chemistry · 2005 · 5,984 citations
Natural Polyphenols (Vegetable Tannins) as Drugs: Possible Modes of Action
Journal of Natural Products · 1996 · 1,291 citations
Plant phenolics as cross-linkers of gelatin gels and gelatin-based coacervates for use as food ingredients
Food Hydrocolloids · 2003 · 392 citations
Interaction of Flavonoids with Bovine Serum Albumin: A Fluorescence Quenching Study
Journal of Agricultural and Food Chemistry · 2004 · 947 citations
Dietary Intake and Bioavailability of Polyphenols
Journal of Nutrition · 2000 · 3,611 citations
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