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Degree of hydrolysis of some vegetable proteins used as fining agents and its influence on polyphenol removal from red wine
The increasing demand for economic and efficient wine fining leads to the search for alternatives to traditionally used proteins, preferably new products with the side effect of non-allergenicity. AExpand
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4-Ethylphenol and 4-ethylguaiacol contents in bottled wines from the German ‘Württemberg’ region
The 4-ethylphenol (4-EP), 4-ethylguaiacol (4-EG), and 4-ethylcatechol (4-EC) concentrations were determined in 1.312 bottled wine samples from the German ‘Württemberg’ region by means of HPLC coupledExpand
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Nuclear magnetic resonance spectroscopy and chemometrics to identify pine nuts that cause taste disturbance.
Nontargeted 400 MHz (13)C and (1)H nuclear magnetic resonance (NMR) spectroscopy was used in the context of food surveillance to reveal Pinus species whose nuts cause taste disturbance followingExpand
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Transformation of stacked π–π-stabilized malvidin-3-O-glucoside — Catechin complexes towards polymeric structures followed by anisotropy decay study
Abstract The temperature-dependent transformation of π–π-stabilized stacked malvidin–catechin structures towards polymeric-type structures was studied by photoluminescence (PL) and anisotropy decayExpand
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Formaldehyde in hair straightening products: Rapid 1H NMR determination and risk assessment
Despite official regulations, the illegal use of formaldehyde‐containing or releasing hair straightening products has become a popular practice in Europe and high contents of formaldehyde in suchExpand
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Rapid NMR determination of inorganic cations in food matrices: Application to mineral water.
A nuclear magnetic resonance (NMR) method was developed to quantify cations in mineral water. The procedure was based on integration of signals from metal-ethylenediaminetetraacetic acid (EDTA)Expand
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