Lila, Mary Ann Hoskin, Roberta Targino Grace, Mary H Xiong, Jia Strauch, Renee Ferruzzi, Mario Iorizzo, Massimo Kay, Colin
Published in
Journal of agricultural and food chemistry
Protein-polyphenol aggregate particles concurrently fortify a functional food product with healthy dietary proteins and concentrated polyphenols. However, what impact does ingestion of aggregate particles have on ultimate health relevance of either the polyphenolic molecules in the matrix or the protein molecules? Because human health benefits are ...
Ramos-Pineda, A M Manjón, E Macías, R I R García-Estévez, I Escribano-Bailón, M T
Published in
Journal of agricultural and food chemistry
Astringency is a highly complex sensation which involves multiple mechanisms occurring simultaneously, such as the interaction between flavan-3-ols and salivary proteins (SP). Moreover, astringency development can be affected by the presence of polysaccharides such as mannoproteins (MP). The aim of this work was to evaluate the molecular mechanisms...
Hornedo-Ortega, Ruth Jourdes, Michaël Da Costa, Gregory Courtois, Arnaud Gabaston, Julien Teissedre, Pierre-Louis Richard, Tristan Krisa, Stéphanie
Published in
Journal of agricultural and food chemistry
Stilbene metabolites are attracting great interest because many of them exhibit similar or even stronger biological effects than their parent compounds. Furthermore, the metabolized forms are predominant in biological fluids; therefore, their study is highly relevant. After hemisynthesis production, isolation, and structural elucidation, three gluc...
Alcalde-Eon, Cristina Escribano-Bailón, María-Teresa García-Estévez, Ignacio
Published in
Journal of agricultural and food chemistry
Recent studies highlight the influence that oak ellagitannins can have on wine astringency and color. Direct reactions between flavanols or anthocyanins with vescalagin have been reported to occur, but participation of these compounds in the formation of other types of derivatives has only been suggested but not demonstrated. This study aims at eva...
Esquivel-Alvarado, Daniel Zhang, Shuwei Hu, Changling Zhao, Yantao Sang, Shengmin
Published in
Journal of agricultural and food chemistry
Liquid chromatography-mass spectrometry (LC-MS)-based metabolomics has become an important tool to increase our understanding of how diet affects human health. However, public and commercial mass spectral libraries of dietary metabolites are limited, resulting in the greatest challenge in converting mass spectrometry data into biological insights. ...
Barber, David M
Published in
Journal of agricultural and food chemistry
Over the years, scaffold hopping has proven to be a powerful tool in the agrochemical optimization process. It offers the opportunity to modify known molecular lead structures to improve a range of parameters, including biological efficacy and spectrum, physicochemical properties, toxicity, stability, and to secure new intellectual property. Very o...
Zhang, Wenming Lahm, George P Pahutski, Thomas F Hughes, Kenneth A
Published in
Journal of agricultural and food chemistry
Mesoionic pyrido[1,2-a]pyrimidinones are a unique class of heterocyclic compounds. Compounds from this class with a n-propyl group substituted at the 1 position of the mesoionic core were discovered with interesting insecticidal activity in our screen. In this overview, we showcase how a bioisosteric replacement strategy was applied during the disc...
Lamberth, Clemens
Published in
Journal of agricultural and food chemistry
Reverting the orientation of a functional group by exchanging molecular parts of it is an important scaffold hopping manipulation, as biologically active compounds and their analogs, which underwent such a transformation, are often similar in shape and physicochemical properties and therefore likely in their potency as well. This review will demons...
Hwang, Junho Lee, Hye-Yeon Lee, Kwang-Geun
Published in
Journal of agricultural and food chemistry
In this study, furan analysis was conducted in instant fried and dried noodles manufactured under various frying and drying conditions, respectively. Instant fried noodles were manufactured via five different frying durations (30-150 s). The levels of furan formed in the fried noodles during the manufacturing process ranged from 4.26 to 41.8 ng/g. ...
Suh, Joon Hyuk Madden, Robert T Sung, Jeehye Chambers, Alan H Crane, Jonathan Wang, Yu
Published in
Journal of agricultural and food chemistry
Mango is a tropical fruit with global demand as a result of its high sensory quality and nutritional attributes. Improving fruit quality at the consumer level could increase demand, but fruit quality is a complex trait requiring a deep understanding of flavor development to uncover key pathways that could become targets for improving sensory qualit...
