Novel pyrano and vinylphenol adducts of Deoxyanthocyanidins in sorghum sourdough

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 47, 2014, Pages 11536-11546

  Bai, Yunpeng ^a   Findlay, Brandon ^a   Sanchez Maldonado, Alma Fernanda ^a   Schieber, Andreas ^a,b   Vederas, John C ^a   Gänzle, Michael G ^a,c  

^a UNIVERSITY OF ALBERTA   (Canada)

^b UNIVERSITY OF BONN   (Germany)

^c HUBEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

caffeic acid decarboxylase; deoxyanthocyanidins; pyranoanthocyanins; sorghum; sourdough

Indexed keywords

CARBOXYLATION; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY;

DECARBOXYLASES; DEOXYANTHOCYANIDINS; PYRANOANTHOCYANINS; SORGHUM; SOURDOUGH;

FERMENTATION;

4-COUMARIC ACID; ANTHOCYANIN; APIGENIN; APIGENINIDIN; COUMARIC ACID; PYRAN DERIVATIVE;

ADVERSE EFFECTS; ANALYSIS; BREAD; CEREAL; CHEMISTRY; FERMENTATION; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; LIQUID CHROMATOGRAPHY; METABOLISM; PROCEDURES; SORGHUM; SYNTHESIS; TANDEM MASS SPECTROMETRY;

ANTHOCYANINS; APIGENIN; BREAD; CEREALS; CHROMATOGRAPHY, LIQUID; COUMARIC ACIDS; FERMENTATION; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; PYRANS; SORGHUM; TANDEM MASS SPECTROMETRY;

EID: 84914145785     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf503330b     Document Type: Article

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