Karl Stich

TL;DR: The phenolic compound phloridzin is a prominent member of the chemical class of dihydrochalcones, which are phenylpropanoids and the effect on human health - especially diabetes - and membrane permeability is well documented.

TL;DR: The heterologously expressed DFR/FNR enzymes of Malus and Pyrus possess distinct differences in substrate specificities despite only minor differences of the amino acid sequences, and the occurrence of 3-deoxyflavonoids in vivo after application of prohexadione-Ca can be explained.

TL;DR: The hypothesis that the dihydrochalcone core structure is formed by the common CHS underpins the absence of phloridzin in the closely related pear, which is based on the lack of ability to catalyze the first step in the phlorin biosynthesis.

TL;DR: The substrate specificities of the recombinant enzymes expressed in yeast were determined and found to be in general agreement with the characteristic pear flavonoid metabolite pattern of mainly B-ring dihydroxylated anthocyanins, flavonols, catechins, and flavanones.

TL;DR: In this article, the effect of processing steps on the color stability and the anthocyanin content of nectars made from strawberry puree was investigated, including (i) the use of frozen strawberries, (ii) processing temperature (10°C vs 20°C), (iii) sieving, (iv) pH reduction and (v) storage temperature (20ÂC vs 4°C).