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Effects of Protein−Polyphenol Interactions on Beverage Haze, Stabilization, and Analysis

Journal of agricultural and food chemistry, 1999-02, Vol.47 (2), p.353-362

Siebert, Karl J

1999

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Quantitative Structure−Activity Relationship Modeling of Alcohol, Ester, Aldehyde, and Ketone Flavor Thresholds in Beer from Molecular Features

Journal of agricultural and food chemistry, 2004-05, Vol.52 (10), p.3057-3064

2004

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Nature of Polyphenol−Protein Interactions

Journal of agricultural and food chemistry, 1996-01, Vol.44 (1), p.80-85

1996

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Haze formation in beverages

Food science & technology, 2006-01, Vol.39 (9), p.987-994

Siebert, Karl J.

2006

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Formation of Protein−Polyphenol Haze in Beverages

Journal of agricultural and food chemistry, 1996, Vol.44 (8), p.1997-2005

1996

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Effect of illumination intensity on visual perception of turbidity

Food quality and preference, 2005-09, Vol.16 (6), p.536-544

2005

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Process for the production of tilapia retorted skin gelatin hydrolysates with optimized antioxidative properties

Process biochemistry (1991), 2009-10, Vol.44 (10), p.1152-1157

2009

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Turbidimetric Titration of a Haze-Active Polyphenol in Beer

Journal of the American Society of Brewing Chemists, 2008-04, Vol.66 (2), p.71-79

2008

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Uveal Effusion as a Mechanism of Bilateral Angle-Closure Glaucoma Induced by Chlorthalidone

Journal of glaucoma, 2015-01, Vol.24 (1), p.84-86

2015

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Modeling Physicochemical Properties and Activity of Aspartyl Proteinases Based on Amino Acid Composition

Journal of agricultural and food chemistry, 2009-03, Vol.57 (6), p.2536-2543

2009

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Elements of Analytical Measurement in Brewing

Journal of the American Society of Brewing Chemists, 2011-01, Vol.69 (2), p.100-107

SIEBERT, Karl J

2011

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Haze in Beverages

Advances in Food and Nutrition Research, 2009, Vol.57, p.53-86

Siebert, Karl J

2009

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Modeling Protein Functional Properties from Amino Acid Composition

Journal of agricultural and food chemistry, 2003-12, Vol.51 (26), p.7792-7797

Siebert, Karl J

2003

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THE RELATIONSHIP BETWEEN EXPECTORANT pH AND ASTRINGENCY PERCEPTION

Journal of sensory studies, 2008-04, Vol.23 (2), p.222-233

2008

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Validation of bacterial growth inhibition models based on molecular properties of organic acids

International journal of food microbiology, 2003-09, Vol.86 (3), p.249-255

2003

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The effects of green tea drinking on salivary polyphenol concentration and perception of acid astringency

Food quality and preference, 2011, Vol.22 (1), p.157-164

2011

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Modeling the inhibitory effects of organic acids on bacteria

International journal of food microbiology, 1999-03, Vol.47 (3), p.189-201

1999

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Modeling Production of Antifungal Compounds and Their Role in Biocontrol Product Inhibitory Activity

Journal of agricultural and food chemistry, 2007-11, Vol.55 (23), p.9530-9536

2007

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An Eclectic Collection

Journal of the American Society of Brewing Chemists, 2018-04, Vol.76 (2), p.71-85

Siebert, Karl J.

2018

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Modeling the flavor thresholds of organic acids in beer as a function of their molecular properties

Food quality and preference, 1999-03, Vol.10 (2), p.129-137

Siebert, Karl J

1999

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Characterization of Haze-Active Proteins in Apple Juice

Journal of agricultural and food chemistry, 2002-06, Vol.50 (13), p.3828-3834

2002

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An alternate mechanism for the astringent sensation of acids

Food quality and preference, 2004, Vol.15 (1), p.13-18

2004

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On the Mechanisms of Adsorbent Interactions with Haze-Active Proteins and Polyphenols

Journal of the American Society of Brewing Chemists, 2008, Vol.66 (1), p.48-54

2008

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Quantitative Structure−Activity Relationship Modeling of Peptide and Protein Behavior as a Function of Amino Acid Composition

Journal of agricultural and food chemistry, 2001-02, Vol.49 (2), p.851-858

Siebert, Karl J

2001

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Taste–Odor Integration in Espresso Coffee

Chemosensory perception, 2008-06, Vol.1 (2), p.147-152

2008

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Effects of Protein−Polyphenol Interactions on Beverage Haze, Stabilization, and Analysis

Quantitative Structure−Activity Relationship Modeling of Alcohol, Ester, Aldehyde, and Ketone Flavor Thresholds in Beer from Molecular Features

Nature of Polyphenol−Protein Interactions

Haze formation in beverages

Formation of Protein−Polyphenol Haze in Beverages

Effect of illumination intensity on visual perception of turbidity

Process for the production of tilapia retorted skin gelatin hydrolysates with optimized antioxidative properties

Turbidimetric Titration of a Haze-Active Polyphenol in Beer

Uveal Effusion as a Mechanism of Bilateral Angle-Closure Glaucoma Induced by Chlorthalidone

Modeling Physicochemical Properties and Activity of Aspartyl Proteinases Based on Amino Acid Composition

Elements of Analytical Measurement in Brewing

Haze in Beverages

Modeling Protein Functional Properties from Amino Acid Composition

THE RELATIONSHIP BETWEEN EXPECTORANT pH AND ASTRINGENCY PERCEPTION

Validation of bacterial growth inhibition models based on molecular properties of organic acids

The effects of green tea drinking on salivary polyphenol concentration and perception of acid astringency

Modeling the inhibitory effects of organic acids on bacteria

Modeling Production of Antifungal Compounds and Their Role in Biocontrol Product Inhibitory Activity

An Eclectic Collection

Modeling the flavor thresholds of organic acids in beer as a function of their molecular properties

Characterization of Haze-Active Proteins in Apple Juice

An alternate mechanism for the astringent sensation of acids

On the Mechanisms of Adsorbent Interactions with Haze-Active Proteins and Polyphenols

Quantitative Structure−Activity Relationship Modeling of Peptide and Protein Behavior as a Function of Amino Acid Composition

Taste–Odor Integration in Espresso Coffee

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