Barley-derived beer brewing by-products contain a high diversity of hydroxycinnamoylagmatines and their dimers
2024 · Food Chemistry · 5 citations
https://doi.org/10.1016/j.foodchem.2024.139586
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Annemiek van Zadelhoff
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Annemiek van Zadelhoff is an academic researcher from Wageningen University & Research. The author has contributed to research in topics: Phytochemicals and Antioxidant Activities & Plant-derived Lignans Synthesis and Bioactivity & Chemical synthesis and alkaloids. The author has an h-index of 6, co-authored 9 publications.
ORCID: 0000-0001-9416-8979Papers by this author
worksExploring the formation of heterodimers of barley hydroxycinnamoylagmatines by oxidative enzymes
2024 · Food Chemistry · 4 citations
https://doi.org/10.1016/j.foodchem.2024.138898
Natural Strategies to Preserve Alcohol-Free Beer: Phenolamide Dimers with Anti-Yeast Potential
2026 · Journal of Agricultural and Food Chemistry · 0 citations
https://doi.org/10.1021/acs.jafc.5c09118
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