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Oxidative Fragmentation of Aspalathin Leads to the Formation of Dihydrocaffeic Acid and the Related Lysine Amide Adduct.
The covalent interaction of phenolic plant compounds with proteins under mild conditions (ambient temperatures and neutral pH) was confirmed for the first time. Expand
Influence of Nucleophilic Amino Acids on Enzymatic Browning Systems.
Mechanistic incubations showed that both catechin and PPO are crucial components in the formation of the dihydrobenzothiazines, which might be the key intermediates to understand development of color during cysteine-driven enzymatic browning reactions. Expand