메뉴 건너뛰기




Volumn 70, Issue 3, 2012, Pages 133-136

Structures in the hordatine family with cis-cinnamoyl moieties

Author keywords

[No Author keywords available]

Indexed keywords

HORDEUM;

EID: 84865743746     PISSN: 03610470     EISSN: None     Source Type: Journal    
DOI: 10.1094/ASBCJ-2012-0627-01     Document Type: Article
Times cited : (5)

References (18)
  • 1
    • 0033929360 scopus 로고    scopus 로고
    • Content of phenolic acids and ferulic acid dehydrodimers in 17 rye (Secale cereale L.) varieties
    • DOI 10.1021/jf991266w
    • Andreasen, M., Christensen, L., Meyer, A., and Hansen, A. Content of phenolic acids and ferulic acid dehydrodimers in 17 rye (Secale cereale L.) varieties. J. Agric. Food Chem. 48:2837-2842, 2000. (Pubitemid 30490499)
    • (2000) Journal of Agricultural and Food Chemistry , vol.48 , Issue.7 , pp. 2837-2842
    • Andreasen, M.F.1    Christensen, L.P.2    Meyer, A.S.3    Hansen, A.4
  • 3
    • 0037515603 scopus 로고    scopus 로고
    • A new class of Nhydroxycinnamoyltransferases
    • Burhenne, K., Kristensen, B., and Rasmussen, S. A new class of Nhydroxycinnamoyltransferases. J. Biol. Chem. 278:13919-13927, 2003.
    • (2003) J. Biol. Chem. , vol.278 , pp. 13919-13927
    • Burhenne, K.1    Kristensen, B.2    Rasmussen, S.3
  • 4
    • 0024793872 scopus 로고
    • Occurrence and content of hydroxycinnamic and hydroxybenzoic acid compounds in food
    • Hermann, K. Occurrence and content of hydroxycinnamic and hydroxybenzoic acid compounds in food. CRC Crit. Rev. Food Sci. Nutr. 28:315-347, 1989.
    • (1989) CRC Crit. Rev. Food Sci. Nutr. , vol.28 , pp. 315-347
    • Hermann, K.1
  • 5
    • 82255178429 scopus 로고    scopus 로고
    • The breakthrough technology in brewing: The capture and retention of fresh beer flavor
    • Inui, T., Tada, N., Kageyama, N., Takaoka, S., and Kawasaki, Y. The breakthrough technology in brewing: the capture and retention of fresh beer flavor. Brauwelt 144:1488-1498, 2004.
    • (2004) Brauwelt , vol.144 , pp. 1488-1498
    • Inui, T.1    Tada, N.2    Kageyama, N.3    Takaoka, S.4    Kawasaki, Y.5
  • 6
    • 82255196558 scopus 로고    scopus 로고
    • Elucidation of chemical structures of components responsible for beer aftertaste
    • Kageyama, N., Inui, T., Fukami, H., and Komura, H. Elucidation of chemical structures of components responsible for beer aftertaste. J. Am. Soc. Brew. Chem. 69:255-259, 2011.
    • (2011) J. Am. Soc. Brew. Chem. , vol.69 , pp. 255-259
    • Kageyama, N.1    Inui, T.2    Fukami, H.3    Komura, H.4
  • 8
    • 33645776045 scopus 로고    scopus 로고
    • Putative role of pith cell wall phenylpropanoids in Sesamia nonagrioides (Lepidoptera: Noctuidae) resistance
    • Santiago, R., Burton, A., Arnason, J., Reid, L., Souto, X., and Malvar, R. Putative role of pith cell wall phenylpropanoids in Sesamia nonagrioides (Lepidoptera: Noctuidae) resistance. J. Agric. Food Chem. 54:2274-2279, 2006.
    • (2006) J. Agric. Food Chem. , vol.54 , pp. 2274-2279
    • Santiago, R.1    Burton, A.2    Arnason, J.3    Reid, L.4    Souto, X.5    Malvar, R.6
  • 9
    • 33845622424 scopus 로고    scopus 로고
    • Diferulate content of maize sheaths is associated with resistance to the Mediterranean corn borer Sesamia nonagrioides (Lepidoptera: Noctuidae)
    • DOI 10.1021/jf061830k
    • Santiago, R., Burton, A., Reid, L., Arnason, J., Sandoya, G., Souto, X., and Malvar, R. Diferulic content of maize sheaths is associated with resistance to the Mediterranean corn borer Sesamia nonagrioides (Lepidoptera: Noctuidae). J. Agric. Food Chem. 54:9140-9144, 2006. (Pubitemid 44953612)
    • (2006) Journal of Agricultural and Food Chemistry , vol.54 , Issue.24 , pp. 9140-9144
    • Santiago, R.1    Butron, A.2    Reid, L.M.3    Arnason, J.T.4    Sandoya, G.5    Souto, X.C.6    Malvar, R.A.7
  • 10
    • 0001908575 scopus 로고
    • The antifungal factors in barley-the constitutions of hordatines A and B
    • Stoessl, A. The antifungal factors in barley-the constitutions of hordatines A and B. Tetrahedron Lett. 21:2287-2292, 1966.
    • (1966) Tetrahedron Lett. , vol.21 , pp. 2287-2292
    • Stoessl, A.1
  • 11
    • 0000691652 scopus 로고
    • The antifungal factors in barley. IV. Isolation, structure, and synthesis of hordatines
    • Stoessl, A. The antifungal factors in barley. IV. Isolation, structure, and synthesis of hordatines. Can. J. Chem. 45:1745-1760, 1967.
    • (1967) Can. J. Chem. , vol.45 , pp. 1745-1760
    • Stoessl, A.1
  • 12
    • 0001349101 scopus 로고
    • The antifungal factors in barley. V. Antifungal activity of hordatines
    • Stoessl, A. The antifungal factors in barley. V. Antifungal activity of hordatines. Can. J. Bot. 48:465470, 1970.
    • (1970) Can. J. Bot. , vol.48 , pp. 465470
    • Stoessl, A.1
  • 15
    • 0034838342 scopus 로고    scopus 로고
    • Allelochemicals in wheat (Triticum aestivum L.): Cultivar difference in the exudation of phenolic acids
    • DOI 10.1021/jf010111x
    • Wu, H., Haig, T., Pratley, J., Lemerle, D., and An, M. Allelochemicals in wheat (Triticum aestivum L.): cultivar difference in the exudationof phenolic acids. J. Agric. Food Chem. 49:3742-3745, 2001. (Pubitemid 32822687)
    • (2001) Journal of Agricultural and Food Chemistry , vol.49 , Issue.8 , pp. 3742-3745
    • Wu, H.1    Haig, T.2    Pratley, J.3    Lemerle, D.4    An, M.5
  • 16
    • 0033667392 scopus 로고    scopus 로고
    • Allelochemicals in wheat (Triticum aestivum L.): Variation of phenolic acids in root tissues
    • Wu, H., Haig, T., Pratley, J., Lemerle, D., and An, M. Allelochemicals in wheat (Triticum aestivum L.): variation of phenolic acids in root tissues. J. Agric. Food Chem. 48:5321-5325, 2000.
    • (2000) J. Agric. Food Chem. , vol.48 , pp. 5321-5325
    • Wu, H.1    Haig, T.2    Pratley, J.3    Lemerle, D.4    An, M.5
  • 18
    • 0000570806 scopus 로고
    • The relative configuration of grossamide and hordatines
    • Yoshihara, T., Yamaguchi, K., and Sakamura, S. The relative configuration of grossamide and hordatines. Agric. Biol. Chem. 47:217-220, 1983.
    • (1983) Agric. Biol. Chem. , vol.47 , pp. 217-220
    • Yoshihara, T.1    Yamaguchi, K.2    Sakamura, S.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.