Glycosides

Known as: Glycoside, Glycoside Compound, Glycosides [Chemical/Ingredient] 
Any compound that contains a constituent sugar, in which the hydroxyl group attached to the first carbon is substituted by an alcoholic, phenolic, or… (More)
National Institutes of Health

Papers overview

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Highly Cited
2009
Highly Cited
2009
The Carbohydrate-Active Enzyme (CAZy) database is a knowledge-based resource specialized in the enzymes that build and breakdown… (More)
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Review
2005
Review
2005
Xylanases are hydrolytic enzymes which randomly cleave the beta 1,4 backbone of the complex plant cell wall polysaccharide xylan… (More)
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Highly Cited
2005
Highly Cited
2005
A summary of the ion types observed in the Fast Atom Bombardment Mass Spectrometry (FAB-MS) and collision induced decomposition… (More)
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Review
2005
Review
2005
The natural cucurbitacins constitute a group of triterpenoid substances which are well-known for their bitterness and toxicity… (More)
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Highly Cited
2002
Highly Cited
2002
Flavonoids are a class of secondary plant phenolics with significant antioxidant and chelating properties. In the human diet… (More)
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Review
2002
Review
2002
Flavonoids comprise the most common group of plant polyphenols and provide much of the flavor and color to fruits and vegetables… (More)
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Highly Cited
2001
Highly Cited
2001
Anthocyanins from tart cherries, Prunus cerasus L. (Rosaceae) cv. Balaton and Montmorency; sweet cherries, Prunus avium L… (More)
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Highly Cited
1998
Highly Cited
1998
Flavonoid and isoflavonoid glycosides are common dietary phenolics which may be absorbed from the small intestine of humans. The… (More)
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Highly Cited
1995
Highly Cited
1995
Quercetin is a dietary antioxidant that prevents oxidation of low-density lipoproteins in vitro. Intake of quercetin was… (More)
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Review
1992
Review
1992
The potential of one- and two-dimensional NMR techniques for the identification of individual sugar residues, their anomeric… (More)
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