Showing results (31-40 of 42) with videos related to
Sort By:
Pageof 5
Talanta|February 8, 2026
Incorporating cIMS in an analytical framework for the in-depth characterization of food triacylglycerolsCarlo Roberto de Bruin, Wouter J C de Bruijn, Bram van de Put, et al.Scientific Reports|May 20, 2020
Revealing the main factors and two-way interactions contributing to food discolouration caused by iron-catechol complexationJudith Bijlsma, Wouter J C de Bruijn, Jos A Hageman, et al.ACS Food Science & Technology|June 21, 2023
Interactions of Natural Flavones with Iron Are Affected by 7-O-Glycosylation, but Not by Additional 6″-O-AcylationJudith Bijlsma, Wouter J C de Bruijn, Jamie Koppelaar, et al.Food Chemistry|December 31, 2025
Tannase-catalysed gallic acid release for clean-label inhibition of green tea auto-oxidative browningJunfeng Tan, Mark G Sanders, Janniek H Ritsema, et al.Journal of Natural Products|August 19, 2025
Effective Membrane Permeabilization of Methicillin-Resistant Staphylococcus aureus by Prenylated PhenolicsJanniek H Ritsema, Nynke I Kramer, Wouter J C de Bruijn, et al.Journal of Agricultural and Food Chemistry|February 22, 2026
Natural Strategies to Preserve Alcohol-Free Beer: Phenolamide Dimers with Anti-Yeast PotentialAnnemiek van Zadelhoff, Denise Dozio, Francesca Annunziata, et al.Journal of Agricultural and Food Chemistry|April 25, 2019
Toward Developing a Yeast Cell Factory for the Production of Prenylated FlavonoidsMark Levisson, Carla Araya-Cloutier, Wouter J C de Bruijn, et al.New Biotechnology|February 4, 2026
Characterization of an aromatic O-prenyltransferase from the edible mushroom Sparassis crispaPimvisuth Chunkrua, Martijn Hazendonk, Peicheng Sun, et al.Comprehensive Reviews in Food Science and Food Safety|September 9, 2024
Protein-phenolic interactions and reactions: Discrepancies, challenges, and opportunitiesHelena Kieserling, Wouter J C de Bruijn, Julia Keppler, et al.Journal of Natural Products|March 31, 2021
Toward a Systematic Nomenclature for (Neo)LignanamidesAnnemiek van Zadelhoff, Wouter J C de Bruijn, Zhongxiang Fang, et al.Pageof 5