Formation of complexes between protein and tannic acid

JP Van Buren, WB Robinson - Journal of Agricultural and Food …, 1969 - ACS Publications
Tannic acid and protein interact to form soluble and insoluble complexes, and the latter are
favored by a pH near the isoelectric point of the protein and an excess of tannic acid. As the …

[BOOK][B] Telework towards the elusive office

U Huws, WB Robinson, S Robinson - 1990 - dl.acm.org
Despite predictions over the years that many employees would soon be teleworking from
their homes, neither employees in general nor information systems (IS) professionals in …

Obstructive sleep apnoea and perioperative complications in bariatric patients

…, JA McKenzie, LT Nguyen, WB Robinson… - British journal of …, 2011 - academic.oup.com
Background The objective of this study was to determine the relationship between
perioperative complications and the severity of obstructive sleep apnoea (OSA) in patients …

Studies on the stability of the anthocyanidin-3, 5-digucosides

…, AJ Borzell, WB Robinson - American Journal of …, 1970 - Am Soc Enol Viticulture
To determine some of the factors which contribute to the color changes in wines during
processing and aging, the effects of pH and temperature were investigated on the anthocyanidin-…

Factors influencing the formation of precipitates and hazes by gelatin and condensed and hydrolyzable tannins

…, J Van Buren, WB Robinson - Journal of Agricultural and …, 1968 - ACS Publications
A comparison of tannic acidand quebracho tannin coprecipitation with gelatin showed that
the principal difference between the two types of tannin was their behavior under different pH …

The indophenolxylene extraction method for ascorbic acid and modifications for interfering substances.

WB Robinson, E Stotz - Journal of Biological Chemistry, 1945 - cabdirect.org
A description is given of an improved method of extraction with indophenol and xylene, which,
when used in conjunction with H 2 O 2 and formaldehyde, minimized interference due to …

The relation of anthocyanin composition to color stability of New York State wines

WB Robinson, LD Weirs, JJ Bertino… - American Journal of …, 1966 - Am Soc Enol Viticulture
The qualitative diversity of anthocyanin pigments in the grapes of New York is reported.
Differences in hue and resistance to decolorization and browning were observed. Diglucosides …

On the mechanism of non-protein-nitrogen utilization by ruminants

BC Johnson, TS Hamilton, WB Robinson… - Journal of Animal …, 1944 - academic.oup.com
and Conclusions Defaunated growing lambs utilize the nitrogen of urea-containing rations to
about the same extent as normal growing lambs. The average digestibility of the nitrogen in …

The stability of wine anthocyanins on exposure to heat and light

…, JJ Bertino, WB Robinson - American Journal of …, 1968 - Am Soc Enol Viticulture
The color of varietal and diluted wines whose pigments were anthocyanin monoglucosides
was less stable to heat and light than the color in wines having diglucoside pigments. …

Assessment of nutritive value, quality, and stability of cruciferous vegetables during storage and subsequent to processing

…, SK Pao, GG Dull, WB Robinson - Critical Reviews in Food …, 1973 - Taylor & Francis
Today the world is confronted with the need for additional food sources which should be
easily available, cheap in cost, and high in nutritive value. This article is focused on these …