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Animal Feed Science and Technology, ISSN 0377-8401, 2008, Volume 147, Issue 1, pp. 116 - 139
Journal Article
The New Phytologist, ISSN 0028-646X, 7/2011, Volume 191, Issue 1, pp. 132 - 145
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 01/2018, Volume 87, pp. 394 - 399
Journal Article
Green Chemistry, ISSN 1463-9262, 5/2015, Volume 17, Issue 5, pp. 2626 - 2646
Tannins are, after lignins, the most abundant source of natural aromatic biomolecules and can be an alternative feedstock for the elaboration of chemicals,... 
CONDENSED TANNINS | GREEN & SUSTAINABLE SCIENCE & TECHNOLOGY | PINUS-PINASTER BARK | OLIGOMERIC HYDROLYZABLE TANNINS | MALDI-TOF | STRUCTURAL ELUCIDATION | PHENOLIC-COMPOUNDS | POLYFLAVONOID TANNINS | WOOD ADHESIVES | TOF MASS-SPECTROMETRY | ULTRASOUND-ASSISTED EXTRACTION | CHEMISTRY, MULTIDISCIPLINARY
Journal Article
Industrial Crops & Products, ISSN 0926-6690, 01/2013, Volume 41, Issue 1, pp. 347 - 355
► The first tannin–lignin organic aerogels are reported here for the first time. ► A phase diagram presents the most suitable compositions for getting nice... 
Aerogels | Lignin | Porous structure | Tannin | AQUEOUS-SOLUTIONS | AGRONOMY | PHENOL-FORMALDEHYDE | RESORCINOL | ORGANIC AEROGELS | CRYOGELS | GEL | MESOPOROSITY | AGRICULTURAL ENGINEERING | REDUCTION | BIOSORPTION | CARBON AEROGELS | Carbon dioxide | Materials Science | Electromagnetism | Materials | Condensed Matter | Acoustics | Material chemistry | Chemical Sciences | Physics | Thermics | Mechanics of materials | Mechanics | Polymers | Engineering Sciences
Journal Article
Food Chemistry, ISSN 0308-8146, 04/2018, Volume 245, pp. 1154 - 1162
Proanthocyanidins (PA) crosslink wheat gluten, increasing its polymer size and strength. However, mechanisms behind these interactions are unknown. This study... 
Gliadins | Noncovalent gluten crosslinking | Glutenins | Condensed tannins | Proanthocyanidins | QUALITY | KAFIRIN | FOOD SCIENCE & TECHNOLOGY | SUBUNIT COMPOSITION | PREDICTION | NUTRITION & DIETETICS | PRECIPITATION | SORGHUM TANNINS | IN-VITRO STARCH | DOUGH PROPERTIES | CHEMISTRY, APPLIED | BINDING | DIGESTIBILITY | Urea | Crosslinked polymers | Hydrogen | Gluten | Wheat | Protein binding
Journal Article