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Raman characterization of the interactions between gliadins and anthocyanins

https://doi.org/10.1002/jrs.4288
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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1007/978-1-4684-1872-9openalex-snapshot
Applications of Infrared Spectroscopy in Biochemistry, Biology, and Medicine
inferredcites →https://doi.org/10.1016/0005-2795(69)90245-1openalex-snapshot
Studies on four components of wheat gliadins
inferredcites →https://doi.org/10.1016/0584-8539(78)80026-9openalex-snapshot
The characterization of Raman band shapes
inferredcites →https://doi.org/10.1016/0584-8539(94)80205-xopenalex-snapshot
FT-Raman spectroscopy of wool—I. Preliminary studies
inferredcites →https://doi.org/10.1016/b978-0-12-472550-8.50005-6openalex-snapshot
Chemical Structure of Anthocyanins
inferredcites →https://doi.org/10.1016/j.canlet.2008.05.020openalex-snapshot
Anthocyanins and their role in cancer prevention
inferredcites →https://doi.org/10.1016/j.fm.2006.07.004openalex-snapshot
Chemistry of gluten proteins
inferredcites →https://doi.org/10.1016/j.foodchem.2011.05.084openalex-snapshot
Interaction between gliadins and anthocyan derivatives
inferredcites →https://doi.org/10.1016/j.molstruc.2012.08.031openalex-snapshot
Changes in secondary structure of gluten proteins due to emulsifiers
inferredcites →https://doi.org/10.1016/j.saa.2011.02.022openalex-snapshot
Structural changes in gluten protein structure after addition of emulsifier. A Raman spectroscopy study
inferredcites →https://doi.org/10.1016/s0733-5210(05)80002-5openalex-snapshot
The S-poor prolamins of wheat, barley and rye
inferredcites →https://doi.org/10.1016/s0733-5210(09)80177-xopenalex-snapshot
Conformational studies of peptides derived by the enzymic hydrolysis of a gamma-type gliadin
inferredcites →https://doi.org/10.1016/s1386-1425(01)00452-8openalex-snapshot
Semiempirical infrared spectra simulations for some aromatic amines of interest for azo dye chemistry
inferredcites →https://doi.org/10.1021/ac60214a047openalex-snapshot
Smoothing and Differentiation of Data by Simplified Least Squares Procedures.
inferredcites →https://doi.org/10.1021/bi00693a014openalex-snapshot
Interpretation of the doublet at 850 and 830 cm-1 in the Raman spectra of tyrosyl residues in proteins and certain model compounds
inferredcites →https://doi.org/10.1021/bm060131dopenalex-snapshot
Conformational Modifications of α Gliadin and Globulin Proteins upon Complex Coacervates Formation with Gum Arabic as Studied by Raman Microspectroscopy
inferredcites →https://doi.org/10.1021/jf025551iopenalex-snapshot
Antioxidant Activity of Anthocyanins and Their Aglycons
inferredcites →https://doi.org/10.1021/jf049061xopenalex-snapshot
ATR-FT/IR Study on the Interactions between Gliadins and Dextrin and Their Effects on Protein Secondary Structure
inferredcites →https://doi.org/10.1021/jf1026197openalex-snapshot
Hydrocolloid Interaction with Water, Protein, and Starch in Wheat Dough
inferredcites →https://doi.org/10.1021/jf802961bopenalex-snapshot
Influence of Epichlorohydrin Modification on Structure and Properties of Wheat Gliadin Films
inferredcites →https://doi.org/10.1034/j.1398-9995.2000.00451.xopenalex-snapshot
Antigliadin IgE – indicator of wheat allergy in atopic dermatitis
inferredcites →https://doi.org/10.1042/bj2700313openalex-snapshot
Conformational studies of peptides corresponding to the coeliac-activating regions of wheat α-gliadin
inferredcites →https://doi.org/10.1046/j.1432-1327.1998.2550739.xopenalex-snapshot
Identification of major wheat allergens by means of the Escherichia coli expression system
inferredcites →https://doi.org/10.1094/9781891127557openalex-snapshot
WHEAT: Chemistry and Technology
inferredcites →https://doi.org/10.1111/j.1365-2621.2011.02852.xopenalex-snapshot
Adsorption behaviour of some anthocyanins by wheat gluten and its fractions in acidic conditions
inferredcites →https://doi.org/10.1111/j.1651-2227.1996.tb14239.xopenalex-snapshot
Relation between gliadin structure and coeliac toxicity
inferredcites →https://doi.org/10.1137/0111030openalex-snapshot
An Algorithm for Least-Squares Estimation of Nonlinear Parameters
inferredcites →https://doi.org/10.1529/biophysj.106.100339openalex-snapshot
Protein Secondary Structure and Orientation in Silk as Revealed by Raman Spectromicroscopy

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

inferred← citeshttps://doi.org/10.2139/ssrn.4637345openalex-extracted
Thermal Properties of Gliadins and Glutenins Fortified with Flavonoids and Their Glycosides Studied by Thermogravimetry (Tga) and Differential Scanning Calorimetry (Dsc)
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From GISR 2012: present status and future perspectives of Raman researches in Italy
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Recent advances in linear and nonlinear Raman spectroscopy. Part VIII
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Influence of dietary fibre on gluten proteins structure – a study on model flour with application of FT‐Raman spectroscopy
inferred← citeshttps://doi.org/10.1002/jrs.4786openalex-snapshot
Identification of anthocyanins in plant sources and textiles by surface‐enhanced Raman spectroscopy (SERS)
inferred← citeshttps://doi.org/10.1002/jsfa.10877openalex-snapshot
Combined effects of quercetin and sodium chloride concentrations on wheat gliadin structure and physicochemical properties
inferred← citeshttps://doi.org/10.1007/s11483-022-09740-zopenalex-snapshot
Effect of a polyphenol molecular size on the gluten proteins – polyphenols interactions studied with FT-Raman spectroscopy
inferred← citeshttps://doi.org/10.1007/s13197-024-05973-7openalex-snapshot
The changes induced by hydrodynamic cavitation treatment in wheat gliadin and celiac-toxic peptides
inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.07.132openalex-snapshot
Raman studies of gluten proteins aggregation induced by dietary fibres
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.132702openalex-snapshot
Formation of protein-anthocyanin complex induced by grape skin extracts interacting with wheat gliadins: Multi-spectroscopy and molecular docking analysis
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.133109openalex-snapshot
Effect of chemical structure of selected phenolic acids on the structure of gluten proteins
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.133589openalex-snapshot
Integration of physicochemical, molecular dynamics, and in vitro evaluation of electrosprayed γ-oryzanol-loaded gliadin nanoparticles
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.134139openalex-snapshot
The selective encapsulation and stabilization of cinnamaldehyde and eugenol in high internal phase Pickering emulsions: Regulating the interfacial properties
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.140862openalex-snapshot
Role of superfine grinding in whole-purple-wheat flour. Part II: Impacts of size reduction on dough properties, bread quality and in vitro starch digestion
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2020.105935openalex-snapshot
Effect of cinnamic acid and its derivatives on structure of gluten proteins – A study on model dough with application of FT-Raman spectroscopy
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2022.107820openalex-snapshot
Effect of fluorescence dyes on wet gluten structure studied with fluorescence and FT-Raman spectroscopies
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2025.111184openalex-snapshot
BSA/EGCG binding affinity modified by nanosecond pulsed electric field
inferred← citeshttps://doi.org/10.1016/j.jcs.2020.102961openalex-snapshot
FT-Raman and FT-IR studies of the gluten structure as a result of model dough supplementation with chosen oil pomaces
inferred← citeshttps://doi.org/10.1016/j.jcs.2022.103503openalex-snapshot
Phenolic acids-induced aggregation of gluten proteins. Structural analysis of the gluten network using FT-Raman spectroscopy
inferred← citeshttps://doi.org/10.1016/j.jcs.2022.103570openalex-snapshot
The influence of selected polyphenols on the gluten structure - A study on gluten dough with application of FT-IR and FT-Raman spectroscopy
inferred← citeshttps://doi.org/10.1016/j.jcs.2023.103672openalex-snapshot
Raman and thermal (TGA and DSC) studies of gluten proteins supplemented with flavonoids and their glycosides
inferred← citeshttps://doi.org/10.1016/j.jcs.2024.103915openalex-snapshot
Interactions of gliadins with flavonoids and their glycosides studied with application of FT-Raman spectroscopy
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.111373openalex-snapshot
Fabrication and characterization of cuminaldehyde-loaded electrospun gliadin fiber mats
inferred← citeshttps://doi.org/10.1016/j.saa.2019.117937openalex-snapshot
Interaction between wheat gliadin and quercetin under different pH conditions analyzed by multi-spectroscopy methods
inferred← citeshttps://doi.org/10.1016/j.tifs.2020.10.033openalex-snapshot
Recent advances on dietary polyphenol's potential roles in Celiac Disease
inferred← citeshttps://doi.org/10.1021/acs.jafc.5b05712openalex-snapshot
Dietary Fiber-Induced Changes in the Structure and Thermal Properties of Gluten Proteins Studied by Fourier Transform-Raman Spectroscopy and Thermogravimetry
inferred← citeshttps://doi.org/10.1021/acsomega.6c01538openalex-snapshot
Electrolyte- and Hydrodynamics-Controlled Potentiostatic Growth of Ag Nanodendrites on Metallic Ti for SERS Detection
inferred← citeshttps://doi.org/10.1038/s41598-023-36220-2openalex-snapshot
Miniaturized Vis–NIR handheld spectrometer for non-invasive pigment quantification in agritech applications
inferred← citeshttps://doi.org/10.1039/d6fo00704jopenalex-snapshot
Cyanidin and delphinidin inhibit transglutaminase 2 and mitigate inflammatory effects of IFN-γ and TNF-α by molecular interaction
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Good vibrations: Raman spectroscopy enables insights into plant biochemical composition†
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Non-Destructive, Label Free Evaluation of the Biochemical Profile Associated With the Growth and Ripening Process of Jamun Fruit by Confocal Micro Raman Spectroscopy
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Monitoring Pigment Dynamics Involved in the Ripening of Sweet Cherries Non-Destructively Using Confocal Micro Raman Spectroscopy
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Potential of nutraceuticals in celiac disease
inferred← citeshttps://doi.org/10.1111/1750-3841.15993openalex-snapshot
Effect of simultaneous treatment combining ultrasonication and rutin on gliadin in the formation of nanoparticles
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A Critical Review of the Characterization of Polyphenol–Protein Interactions and of Their Potential Use for Improving Food Quality
inferred← citeshttps://doi.org/10.31545/intagr/184005openalex-snapshot
Effects of phenolic acid molecular structure on the structural properties of gliadins and glutenins
inferred← citeshttps://doi.org/10.3390/antiox9060463openalex-snapshot
Review of Structural Features and Binding Capacity of Polyphenols to Gluten Proteins and Peptides In Vitro: Relevance to Celiac Disease
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The Thermal Properties of Gliadins and Glutenins Fortified with Flavonoids and Their Glycosides Studied via Thermogravimetry (TGA) and Differential Scanning Calorimetry (DSC)
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Applicability of Raman Spectroscopy for the Assessment of Wheat Flour Quality and Functionality in Bakery Applications
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Gliadin Sequestration as a Novel Therapy for Celiac Disease: A Prospective Application for Polyphenols
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How Do Phenolic Acids Change the Secondary and Tertiary Structure of Gliadin? Studies with an Application of Spectroscopic Techniques
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Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods
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Insight into Organization of Gliadin and Glutenin Extracted from Gluten Modified by Phenolic Acids
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Is There a Future Without Gluten Restrictions for Celiac Patients? Update on Current Treatments
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