Expand this Topic clickable element to expand a topic
Skip to content
Optica Publishing Group

FT-Surface-enhanced Raman evidence of the oxidative reactions of caffeic acid on silver surfaces

Not Accessible

Your library or personal account may give you access

Abstract

Phenolic compounds largely contribute to browning in plant-derived food products (1). Oxidation reactions can be enzimaticaly catalyzed by polyphenol oxidases or peroxidases, or can be carried out in an spontaneous way by autoxidation, if the enzymes are inactivated or removed during the food process.

© 1999 Optical Society of America

PDF Article
More Like This
Surface enhanced Raman spectroscopy of aromatic compounds on silver nanoclusters

Y. Fleger, D. H. Dressler, Y. Mastai, and M. Rosenbluh
JTuA100 Conference on Lasers and Electro-Optics (CLEO:S&I) 2008

Surface-Enhanced Raman Spectroscopy using silver impregnated polycarbonate substrates

L. Lagonigro, A. C. Peacock, P. J. A. Sazio, T. Hasell, P. D. Brown, and S. M. Howdle
CE1_4 The European Conference on Lasers and Electro-Optics (CLEO/Europe) 2007

Surface Enhanced and Unenhanced Raman Scattering of Alkanethiols Adsorbed on Silver and Gold Surfaces

Christopher R. Johnston, Mark A. Bryant, and Jeanne E. Pemberton
MA2 Laser Applications to Chemical Analysis (LACSEA) 1990

Select as filters


Select Topics Cancel
© Copyright 2024 | Optica Publishing Group. All Rights Reserved