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Astringency reduction in red wine by whey proteins.
Jauregi P, Olatujoye JB, Cabezudo I, Frazier RA, Gordon MH. Jauregi P, et al. Among authors: frazier ra. Food Chem. 2016 May 15;199:547-55. doi: 10.1016/j.foodchem.2015.12.052. Epub 2015 Dec 11. Food Chem. 2016. PMID: 26776007
Formation of dityrosine cross-links during breadmaking.
Rodriguez-Mateos A, Millar SJ, Bhandari DG, Frazier RA. Rodriguez-Mateos A, et al. Among authors: frazier ra. J Agric Food Chem. 2006 Apr 5;54(7):2761-6. doi: 10.1021/jf052933q. J Agric Food Chem. 2006. PMID: 16569073
Interactions of tea tannins and condensed tannins with proteins.
Frazier RA, Deaville ER, Green RJ, Stringano E, Willoughby I, Plant J, Mueller-Harvey I. Frazier RA, et al. J Pharm Biomed Anal. 2010 Jan 20;51(2):490-5. doi: 10.1016/j.jpba.2009.05.035. Epub 2009 Jun 6. J Pharm Biomed Anal. 2010. PMID: 19553056
38 results