β-cyclodextrin and caffeine complexes with natural polyphenols from olive and olive oils: NMR, thermodynamic, and molecular modeling studies.

Journal of agricultural and food chemistry

Volumn 58, Issue 22, 2010, Pages 11876-11882

  Rescifina, Antonio ^a   Chiacchio, Ugo ^b   Iannazzo, Daniela ^b   Piperno, Anna ^b   Romeo, Giovanni ^b  

^a UNIVERSITY OF CATANIA   (Italy)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

BETA CYCLODEXTRIN; BETA CYCLODEXTRIN DERIVATIVE; CAFFEINE; FLAVONOID; FOOD ADDITIVE; OLIVE OIL; PHENOL DERIVATIVE; POLYPHENOLS; VEGETABLE OIL;

ARTICLE; CHEMICAL MODEL; CHEMICAL STRUCTURE; CHEMISTRY; CONFORMATION; FOOD PRESERVATION; KINETICS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; OLIVE TREE; THERMODYNAMICS;

BETA-CYCLODEXTRINS; CAFFEINE; FLAVONOIDS; FOOD ADDITIVES; FOOD PRESERVATION; KINETICS; MAGNETIC RESONANCE SPECTROSCOPY; MODELS, CHEMICAL; MODELS, MOLECULAR; MOLECULAR CONFORMATION; OLEA; PHENOLS; PLANT OILS; THERMODYNAMICS;

EID: 79952276856     PISSN: None     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1028366     Document Type: Article

References (0)