PHOTOCHEMICAL REACTIONS OF 4-FLAVANOLS IN THE PRESENCE OF KETONE SENSITIZERS.SUZUKI M; AMANO J; MORIOKA M et al.1977; BULL. CHEM. SOC. JAP.; JAP.; DA. 1977; VOL. 50; NO 5; PP. 1169-1172; BIBL. 13 REF.Article

In vivo effects of phytic acid and polyphenols on the bioavailability of polysaccharides and other nutrients = Effets in vivo de l'acide phytique et des polyphénols sur la bioassimilabilité des polysaccharides et d'autres nutrimentsNYMAN, M. E; BJORCK, I. M.Journal of food science. 1989, Vol 54, Num 5, pp 1332-1363, issn 0022-1147, 5 p.Article

RELATIVE DEGREE OF POLYMERIZATION OF SORGHUM TANNIN DURING SEED DEVELOPMENT AND MATURATION. = DEGRE RELATIF DE POLYMERISATION DES TANNINS DU SORGHO AU COURS DU DEVELOPPEMENT ET DE LA MATURATION DES GRAINSBUTLER LG.1982; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.; ISSN 0021-8561; USA; DA. 1982; VOL. 30; NO 6; PP. 1090-1094; BIBL. 26 REF.; 6 FIG.Article

A RESEARCH NOTE. INTERACTIONS OF TANNIC ACID AND CATECHIN WITH LEGUME STARCHES. = NOTE DE RECHERCHE. LES INTERACTIONS DE L'ACIDE TANNIQUE ET DE LA CATECHINE AVEC LES AMIDONS DE LEGUMINEUSES.DESHPANDE SS; SALUNKHE DK.1982; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 6; PP. 2080-2083; 3 P.; BIBL. 13 REF.; 2 TABL.Article

Comparaison of electrochemical and ultraviolet detection methods in high-performance liquid chromatography for the determination of phenolic compounds commonly found in beers. Part 1. Optimisation of operating parameters = Comparaison de la chromatographie liquide haute performance à détection électrochimique ou ultraviolette, pour le dosage des composés phénoliques couramment trouvés dans les bières. 1ère partie. Optimisation des conditions d'analyseHAYES, P. J; SMYTH, M. R; MCMURROUGH, I et al.Analyst (London. 1877. Print). 1987, Vol 112, Num 9, pp 1197-1204, issn 0003-2654Article

Effects of (-)-epicatechin on oxidation of theaflavins by polyphenol oxidase from tea leaves = Effets de l'(-)-épicatéchine sur l'oxydation des théaflavines par la polyphénoloxydase de feuilles de théLAL BAJAJ, K; ANAN, T; TSUSHIDA, T et al.Agricultural and biological chemistry. 1987, Vol 51, Num 7, pp 1767-1772, issn 0002-1369Article

Unlocking the Benefits of Cocoa FlavanolsWALLACE, Taylor C; WAGNER, Mary; LEVEILLE, Gilbert et al.Food technology (Chicago). 2009, Vol 63, Num 10, issn 0015-6639, 34-41 [7 p.]Article

Prenylated flavonols and their distribution in flowering plantsADINARAYANA, D; RAMACHANDRAIAH, P.Biochemical systematics and ecology. 1987, Vol 15, Num 2, pp 167-169, issn 0305-1978Article

Use of a modified dimethylaminocinnamaldehyde reagent for analysis of flavanolsNAGEL, C. W; GLORIES, Y.American journal of enology and viticulture. 1991, Vol 42, Num 4, pp 364-366, issn 0002-9254Article

Recherche d'un indice de fermentation du cacao. III. Evolution des flavan-3-ols de la fèveVILLENEUVE, F; CROS, E; VINCENT, J. C et al.Café, cacao, thé (Paris). 1989, Vol 33, Num 3, pp 165-170, issn 0007-9510Article

Evaluation of the antioxidant properties of fruitsGARCIA-ALONSO, Maria; DE PASCUAL-TERESA, Sonia; SANTOS-BUELGA, Celestino et al.Food chemistry. 2004, Vol 84, Num 1, pp 13-18, issn 0308-8146, 6 p.Article

ANTHOXANTHINS. XIX. SYNTHESIS OF DIMERIC PROANTHOCYANIDINSKAMAT MS; MAHAJAN PY; KELKAR AS et al.1973; INDIAN J. CHEM.; INDIA; DA. 1973; VOL. 11; NO 2; PP. 120-121; BIBL. 13 REF.Serial Issue

Antioxidative activities and the chemical constituents of two Chinese teas, Camellia kucha and C. ptilophyllaKAIKAI LI; XIANGGANG SHI; XIAORONG YANG et al.International journal of food science & technology. 2012, Vol 47, Num 5, pp 1063-1071, issn 0950-5423, 9 p.Article

Novel uses of catechins in foodsYILMAZ, Yusuf.Trends in food science & technology (Regular ed.). 2006, Vol 17, Num 2, pp 64-71, issn 0924-2244, 8 p.Article

Dosage des procyanidols des pépins de raisin de cépages rouges et blancs du BordelaisDUMON, M. C; MICHAUD, J; MASQUELIER, J et al.Bulletin de l'OIV. 1991, Vol 64, Num 725-26, pp 533-542, issn 0029-7127Article

ISOLATION OF FLAVAN 3-OLS FROM ARJUNA (TERMINALIO ARJUNA) BARKMADHUSUDANAMMA W; SASTRY KNS; SUNDARA RAO VS et al.1980; LEATHER SCI.; IND; DA. 1980; VOL. 27; NO 6; PP. 199-200; BIBL. 13 REF.Article

Study on the mutagenic activity of 13 bioflavonoids with the Salmonella Ara testJURADO, J; ALEJANDRE-DURAN, E; ALONSO-MORAGA, A et al.Mutagenesis. 1991, Vol 6, Num 4, pp 289-295, issn 0267-8357, 7 p.Article

VANILLIN ASSAY FOR PROANTHOCYANIDINS (CONDENSED TANNINS) : MODIFICATION OF THE SOLVENT FOR ESTIMATION OF THE DEGREE OF POLYMERIZATION. = TEST A LA VANILLINE, POUR LES PROANTHOCYANIDINES (TANNINS CONDENSES) : MODIFICATION DU SOLVANT POUR L'EVALUATION DU DEGRE DE POLYMERISATIONBUTLER LG; PRICE ML; BROTHERTON JE et al.1982; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.; ISSN 0021-8561; USA; DA. 1982; VOL. 30; NO 6; PP. 1087-1089; BIBL. 17 REF.; 3 FIG./1 TABL.Article

Glyceraldehyde bridging between flavanols and malvidin-3-glucoside in model solutionsFELIPE LAURIE, V; WATERHOUSE, Andrew L.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 24, pp 9105-9111, issn 0021-8561, 7 p.Article

Synthesis and structure elucidation of ethyliden-linked anthocyanin — Flavan-3-ol oligomersWEBER, Fabian; WINTERHALTER, Peter.Food research international. 2014, Vol 65, pp 69-76, issn 0963-9969, 8 p., aConference Paper

A colorimetric study of oenin copigmented by procyanidinsBERKE, Bénédicte; DE FREITAS, Victor.Journal of the science of food and agriculture. 2007, Vol 87, Num 2, pp 260-265, issn 0022-5142, 6 p.Article

Antioxidant capacities, procyanidins and pigments in avocados of different strains and cultivarsWEI WANG; BOSTIC, Terrell R; LIWEI GU et al.Food chemistry. 2010, Vol 122, Num 4, pp 1193-1198, issn 0308-8146, 6 p.Article

Flavanol monomer-induced changes to the human faecal microfloraTZOUNIS, Xenofon; VULEVIC, Jelena; KUHNLE, Gunter G. C et al.British journal of nutrition. 2008, Vol 99, Num 4, pp 782-792, issn 0007-1145, 11 p.Article

Impact of Alkalization on the Antioxidant and Flavanol Content of Commercial Cocoa PowdersMILLER, Kenneth B; HURST, William Jeffery; PAYNE, Mark J et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 18, pp 8527-8533, issn 0021-8561, 7 p.Article

Preservation of Cocoa Antioxidant Activity, Total Polyphenols, Flavan-3-ols, and Procyanidin Content in Foods Prepared with Cocoa PowderSTAHL, L; MILLER, K. B; APGAR, J et al.Journal of food science. 2009, Vol 74, Num 6, issn 0022-1147, C456-C461Article