glyoxylic acid has been researched along with catechin in 11 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 1 (9.09) | 18.2507 |
| 2000's | 6 (54.55) | 29.6817 |
| 2010's | 3 (27.27) | 24.3611 |
| 2020's | 1 (9.09) | 2.80 |
| Authors | Studies |
|---|---|
| Cheynier, V; Es-Safi, NE; Fulcrand, H; Le Guernevé, C; Moutounet, M | 1 |
| Cheynier, V; Es-Safi, NE; Le Guernevé, C; Moutounet, M | 1 |
| Cheynier, V; Es-Safi, NE; Moutounet, M | 1 |
| Clark, AC; Prenzler, PD; Scollary, GR | 1 |
| Drinkine, J; Glories, Y; Saucier, C | 1 |
| Clark, AC; Labrouche, F; Prenzler, PD; Scollary, GR | 1 |
| Márquez, T; Millán, C; Salmon, JM; Souquet, JM | 1 |
| Chinnici, F; Clark, AC; Moore, EG; Riponi, C; Scollary, GR; Sonni, F | 1 |
| Geng, S; Liu, B; Ma, H; Shan, S | 1 |
| Barril, C; Clark, AC; Grant-Preece, P; Schmidtke, LM | 1 |
| Cassien, M; Castro Marin, A; Chinnici, F; Culcasi, M; Pietri, S; Riponi, C; Robillard, B; Stocker, P; Thétiot-Laurent, S; Vidal, N | 1 |
11 other study(ies) available for glyoxylic acid and catechin
| Article | Year |
|---|---|
New polyphenolic compounds with xanthylium skeletons formed through reaction between (+)-catechin and glyoxylic acid.
Topics: Catechin; Chromatography, High Pressure Liquid; Flavonoids; Food Handling; Gas Chromatography-Mass Spectrometry; Glyoxylates; Humans; Magnetic Resonance Spectroscopy; Phenols; Pigments, Biological; Polymers; Structure-Activity Relationship; Xanthenes | 1999 |
New phenolic compounds formed by evolution of (+)-catechin and glyoxylic acid in hydroalcoholic solution and their implication in color changes of grape-derived foods.
Topics: Alcohols; Catechin; Color; Glyoxylates; Phenols; Rosales; Solutions; Water | 2000 |
Role of aldehydic derivatives in the condensation of phenolic compounds with emphasis on the sensorial properties of fruit-derived foods.
Topics: Acetaldehyde; Aldehydes; Anthocyanins; Catechin; Chromatography, High Pressure Liquid; Fruit; Furaldehyde; Glucosides; Glyoxylates; Phenols; Sensation; Spectrometry, Mass, Electrospray Ionization | 2002 |
The role of copper(II) in the bridging reactions of (+)-catechin by glyoxylic acid in a model white wine.
Topics: Acetaldehyde; Catechin; Chromatography, High Pressure Liquid; Chromatography, Liquid; Copper; Glyoxylates; Heterocyclic Compounds, 3-Ring; Mass Spectrometry; Temperature; Wine | 2003 |
(+)-Catechin-aldehyde condensations: competition between acetaldehyde and glyoxylic acid.
Topics: Acetaldehyde; Aldehydes; Catechin; Chromatography, High Pressure Liquid; Dimerization; Glyoxylates; Kinetics; Spectrometry, Mass, Electrospray Ionization | 2005 |
Isomeric influence on the oxidative coloration of phenolic compounds in a model white wine: comparison of (+)-catechin and (-)-epicatechin.
Topics: Algorithms; Catechin; Chromatography, Liquid; Color; Glyoxylates; Isomerism; Mass Spectrometry; Oxidation-Reduction; Phenols; Spectrophotometry, Ultraviolet; Wine | 2005 |
Effect of different yeast strains and their culture conditions on the prevention of wine model solution browning by yeast lees.
Topics: Acetaldehyde; Adsorption; Catechin; Cell Membrane; Glyoxylates; Maillard Reaction; Saccharomyces; Solutions; Species Specificity; Sterols; Wine | 2009 |
Impact of glutathione on the formation of methylmethine- and carboxymethine-bridged (+)-catechin dimers in a model wine system.
Topics: Acetaldehyde; Catechin; Dimerization; Glutathione; Glyoxylates; Wine | 2011 |
Antioxidant Activity and α-Glucosidase Inhibitory Activities of the Polycondensate of Catechin with Glyoxylic Acid.
Topics: alpha-Glucosidases; Antioxidants; Catechin; Cell Proliferation; Enzyme Activation; Glyoxylates; Hep G2 Cells; Humans | 2016 |
Impact of fluorescent lighting on the browning potential of model wine solutions containing organic acids and iron.
Topics: Catechin; Citric Acid; Color; Fluorescence; Glyoxylates; Iron; Lighting; Malates; Photolysis; Spectrophotometry, Ultraviolet; Succinic Acid; Tartrates; Wine | 2018 |
Inhibitory effect of fungoid chitosan in the generation of aldehydes relevant to photooxidative decay in a sulphite-free white wine.
Topics: Aldehydes; Antioxidants; Catechin; Chitosan; Glyoxylates; Oxidation-Reduction; Photochemical Processes; Sulfur Dioxide; Tartrates; Wine | 2021 |