SENSORISCHE UNTERSUCHUNG EINES NEUEN DIHYDROCHALKON-SUESSSTOFFES. = ANALYSE SENSORIELLE D'UNE DIHYDROCHALCONE, NOUVEL AGENT EDULCORANTRAJKY MEDVECZKY G; TAKACS PALASTI M; BOLLA PUSZTAI E et al.1977; NAHRUNG; DTSCH.; DA. 1977; VOL. 21; NO 2; PP. 131-137; ABS. ANGL. RUSSE; BIBL. 13 REF.Article

DIHYDROCHALCONE SWEETENERS. A STUDY OF THE ATYPICAL TEMPORAL PHENOMENADU BOIS GE; CROSBY GA; STEPHENSON RA et al.1981; J. MED. CHEM.; ISSN 0022-2623; USA; DA. 1981; VOL. 24; NO 4; PP. 408-428; BIBL. 48 REF.Article

A HIGH-PRESSURE LIQUID CHROMATOGRAPHIC METHOD FOR THE QUANTITATION OF NEOHESPERIDIN DIHYDROCHALCONE.FISHER JF.1977; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1977; VOL. 25; NO 3; PP. 682-683; BIBL. 5 REF.Article

Structure-taste relationships of flavanone and dihydrochalcone glycosides containing (1-2) linked disaccharides = Corrélations structure-goût des glycosides flavanone et dihydrochalcone contenant des disaccharides à liaisons (1-2)ESAKI, S; TANAKA, R; KAMIYA, S et al.Agricultural and biological chemistry. 1983, Vol 47, Num 10, pp 2319-2328, issn 0002-1369Article

SYNTHESIS AND TASTE OF SOME FLAVANONE AND DIHYDROCHALCONE GLYCOSIDES IN WHICH CARBOHYDRATE MOIETIES ARE LOCATED AT DIFFERING POSITIONS OF THE AGLYCONES = SYNTHESE ET GOUT DE QUELQUES GLYCOSIDES FLAVONONE ET DIHYDROCHALCONE DONT LES FRACTIONS GLUCIDIQUES SONT LOCALISEES A DIFFERENTS SITES DES AGLYCONESKONISHI F; ESAKI S; KAMIYA S et al.1983; AGRICULTURAL AND BIOLOGICAL CHEMISTRY; ISSN 0002-1369; JPN; DA. 1983; VOL. 47; NO 7; PP. 1419-1429; BIBL. 41 REF.; 2 FIG.Article

Chemistry of Color Formation during Rooibos FermentationHEINRICH, Theres; WILLENBERG, Ina; GLOMB, Marcus A et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 20, pp 5221-5228, issn 0021-8561, 8 p.Article

Degradation of neohesperidin dihydrochalcone by human intestinal bacteriaBRAUNE, Annett; ENGST, Wolfram; BLAUT, Michael et al.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 5, pp 1782-1790, issn 0021-8561, 9 p.Article

Identification of Enterodiol as a Masker for Caffeine Bitterness by Using a Pharmacophore Model Based on Structural Analogues of HomoeriodictyolLEY, Jakob P; DESSOY, Marco; PAETZ, Susanne et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 25, pp 6303-6311, issn 0021-8561, 9 p.Article

Dihydrochalcones and coumarins of Esenbeckia grandiflora subsp. brevipetiolataTRANI, M; CARBONETTI, A; DELLE MONACHE, G et al.Fitoterapia (Milano). 2004, Vol 75, Num 1, pp 99-102, issn 0367-326X, 4 p.Article

DIHYDROCHALCONE TYPE SWEETENING AGENTS. I. STRUCTURE TASTE RELATIONSHIPSANTUS S; FARKAS L; GOTTSEGEN A et al.1978; ACTA CHIM. ACAD. SCI. HUNGAR.; HUN; DA. 1978; VOL. 98; NO 2; PP. 225-230; BIBL. 16 REF.; RUSArticle

Anwendungsmöglichkeiten des Süssstoffs Neohesperidin Dihydrochalkon in Arzneimitteln = Potential applications of the sweetener neohesperidine dihydrochalcone in drugsBORREGO, F; MONTIJANO, H.Pharmazeutische Industrie. 1995, Vol 57, Num 10, pp 880-882, issn 0031-711XArticle

Occurrence and sensory perception of Z-2-(β-D-glucopyranosyloxy)-3-phenylpropenoic acid in rooibos (Aspalathus linearis)JOUBERT, Elizabeth; DE BEER, Dalene; MALHERBE, Christiaan J et al.Food chemistry. 2013, Vol 136, Num 2, pp 1078-1085, issn 0308-8146, 8 p.Article

SYNTHESIS AND TASTE OF FLAVANONE AND DIHYDROCHALCONE GLYCOSIDES CONTAINING 3-O-ALPHA -L-RHAMNOPYRANOSYL-D-GLUCOPYRANOSE OR 4-O-ALPHA -L-RHAMNOPYRANOSYL-D-GLUCOPYRANOSE IN THE SUGAR MOIETY = SYNTHESE ET GOUT DE GLYCOSIDES DE FLAVONONE ET DE DIHYDROCHALCONE CONTENANT LE 3-O-ALPHA -L-RHAMNOPYRANOSYL-D-GLUCOPYRANOSE OU LE 4-O-ALPHA -L-RHAMNOPYRANOSYL-D-GLUCOPYRANOSE DANS LEUR FRACTION GLUCIDIQUEKONISHI F; ESAKI S; KAMIYA S et al.1983; AGRICULTURAL AND BIOLOGICAL CHEMISTRY.; ISSN 0002-1369; JPN; DA. 1983; VOL. 47; NO 2; PP. 265-274; BIBL. 16 REF.; 3 FIG.Article

SWEETNESS OF SUCROSE, NEOHESPERIDIN DIHYDROCHALCONE, AND SACCHARIN IS RELATED TO GENETIC ABILITY TO TASTE THE BITTER SUBSTANCE 6-N-PROPYLTHIOURACIL = CARACTERE SUCRE DU SACCHAROSE, DE LA DIHYDROCHALCONE NEOHESPERIDINE, ET DE LA SACCHARINE EN RELATION AVEC L'APTITUDE GENETIQUE A PERCEVOIR LA SAVEUR DU COMPOSE AMER 6-N-PROPYLTHIOURACILEGENT JF; BARTOSHUK LM.1983; CHEMICAL SENSES; ISSN 0379-864X; GBR; DA. 1983; VOL. 7; NO 3-4; PP. 265-272; BIBL. 22 REF.; 2 FIG./1 TABL.Article

Ligated Regioselective Pd^II Catalysis to Access β-Aryl-Bearing Aldehydes, Ketones, and β-Keto EstersVELLAKKARAN, Mari; ANDAPPAN, Murugaiah M. S; KOMMU, Nagaiah et al.European journal of organic chemistry (Print). 2012, Num 25, pp 4694-4698, issn 1434-193X, 5 p.Article

Characterization of Phenolic Compounds in Rooibos TeaKRAFCZYK, Nicole; GLOMB, Marcus A.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 9, pp 3368-3376, issn 0021-8561, 9 p.Article

Isolation and structure elucidation of phenolic compounds from Cyclopia subternata Vogel (honeybush) intact plant and in vitro culturesKOKOTKIEWICZ, Adam; LUCZKIEWICZ, Maria; SOWINSKI, Pawel et al.Food chemistry. 2012, Vol 133, Num 4, pp 1373-1382, issn 0308-8146, 10 p.Article

Absorption, Metabolism, and Excretion of Cider Dihydrochalcones in Healthy Humans and Subjects with an lleostomyMARKS, Serena C; MULLEN, William; BORGES, Gina et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 5, pp 2009-2015, issn 0021-8561, 7 p.Article

Polyphenolic characterisation of old local apple varieties from Southeastern European regionJAKOBEK, Lidija; GARCIA-VILLALBA, Rocio; TOMAS-BARBERAN, Francisco A et al.Journal of food composition and analysis (Print). 2013, Vol 31, Num 2, pp 199-211, issn 0889-1575, 13 p.Article

Cytotoxic and antibacterial dihydrochalcones from Piper aduncumORJALA, J; WRIGHT, A. D; BEHRENDS, H et al.Journal of natural products (Print). 1994, Vol 57, Num 1, pp 18-26, issn 0163-3864Article

Same ammo, different weapons: Enzymatic extracts from two apple genotypes with contrasted susceptibilities to fire blight (Erwinia amylovora) differentially convert phloridzin and phloretin in vitroGAUCHER, Matthieu; DE BERNONVILLE, Thomas Dugé; GUYOT, Sylvain et al.Plant physiology and biochemistry (Paris). 2013, Vol 72, pp 178-189, issn 0981-9428, 12 p.Article

Geranylated phenolic constituents from the fruits of Artocarpus nobilisJAYASINGHE, Lalith; KALINGA RUPASINGHE, G; HARA, Noriyuki et al.Phytochemistry. 2006, Vol 67, Num 13, pp 1353-1358, issn 0031-9422, 6 p.Article

The constitutive phenolic composition of two Malus x domestica genotypes is not responsible for their contrasted susceptibilities to fire blightDE BERNONVILLE, Thomas Duge; GAUCHER, Matthieu; GUYOT, Sylvain et al.Environmental and experimental botany. 2011, Vol 74C, pp 65-73, issn 0098-8472, 9 p.Article

Bioassay-guided isolation of aldose reductase inhibitors from Artemisia dracunculusLOGENDRA, Sithes; RIBNICKY, David M; HUI YANG et al.Phytochemistry. 2006, Vol 67, Num 14, pp 1539-1546, issn 0031-9422, 8 p.Article

Dihydrochalcones: Implication in resistance to oxidative stress and bioactivities against advanced glycation end-products and vasoconstrictionDUGE DE BERNONVILLE, Thomas; GUYOT, Sylvain; BRISSET, Marie-Noëlle et al.Phytochemistry. 2010, Vol 71, Num 4, pp 443-452, issn 0031-9422, 10 p.Article