A new cyanine from oxidative coupling of chlorogenic acid with tryptophan: Assessment of the potential as red dye for food coloring-Reference-Cited by-同舟云学术

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A new cyanine from oxidative coupling of chlorogenic acid with tryptophan: Assessment of the potential as red dye for food coloring

Published:2021-06 Issue: Volume:348 Page:129152
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Moccia Federica,Martín María Ángeles,Ramos Sonia,Goya Luis,Marzorati Stefania,DellaGreca Marina,Panzella Lucia,Napolitano Alessandra

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference51 articles.

1. An antioxidant bioinspired phenolic polymer for efficient stabilization of polyethylene;Ambrogi;Biomacromolecules,2014

2. Evidence for the formation of benzacridine derivatives in alkaline-treated sunflower meal and model solutions;Bongartz;Molecules,2016

3. Phenolic-protein interactions: Effects on food properties and health benefits;Buitimea-Cantúa;Journal of Medicinal Food,2018

4. Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein;Cao;Food Chemistry,2015

5. Nutritional, physicochemical, and functional quality of beetroot (Beta vulgaris L.) incorporated Asian noodles;Chhikara;Cereal Chemistry,2019

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Protein–phenolic interactions and reactions: Discrepancies, challenges, and opportunities;Comprehensive Reviews in Food Science and Food Safety;2024-09

2. Protein–Chlorogenic Acid Interactions: Mechanisms, Characteristics, and Potential Food Applications;Antioxidants;2024-06-27

3. Role of cannabinoid CB1 receptors in the proconvulsant effect of Apelin-13 on penicillin-induced epileptiform activity;Indian Journal of Experimental Biology;2024-04-27

4. Improved Generation, Physicochemical Characteristics, and Food Application Studies of a Red Colorant Obtained from Oxidative Coupling of Chlorogenic Acid and Tryptophan;Foods;2024-02-23

5. Optimization of the Reaction between 5-O-Caffeoylquinic Acid (5-CQA) and Tryptophan—Isolation of the Product and Its Evaluation as a Food Dye;Separations;2024-02-16

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