Food chemistry

food research international (ottawa, ont)

[1] Indigenous leafy vegetables of Eastern Africa - A source of extraordinary secondary plant metabolites.

[2] Enzymatic Extraction of Hydroxycinnamic Acids from Coffee Pulp

[3] analysis of growth inhibition and metabolism of hydroxycinnamic acids by brewing and spoilage strains of brettanomyces yeast

[4] bioinspired syntheses of dimeric hydroxycinnamic acids (lignans) and hybrids, using phenol oxidative coupling as key reaction, and medicinal significance thereof

[5] Feruloyl esterase from Alternaria tenuissima that hydrolyses lignocellulosic material to release hydroxycinnamic acids