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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

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

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

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

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

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

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

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

PROTECTIVE ACTION OF DIFFERENT NATURAL FLAVAN-3-OLS AGAINST AFLATOXIN B1-RELATED CYTOTOXICITYBRAICU, Cornelia; RUGINA, Dumitrita; SANDA CHEDEA, Veronica et al.Journal of food biochemistry. 2010, Vol 34, Num 3, pp 595-610, issn 0145-8884, 16 p.Article

Taste characterisation of green tea catechinsNARUKAWA, Masataka; KIMATA, Hironobu; NOGA, Chiaki et al.International journal of food science & technology. 2010, Vol 45, Num 8, pp 1579-1585, issn 0950-5423, 7 p.Article

Major flavonoids in dry teaPETERSON, J; DWYER, J; BHAGWAT, S et al.Journal of food composition and analysis (Print). 2005, Vol 18, Num 6, pp 487-501, issn 0889-1575, 15 p.Article

Comparative flavan-3-ol composition of seeds from different grape varietiesSANTOS-BUELGA, C; FRANCIA-ARICHA, E. M; ESCRIBANO-BAILON, M. T et al.Food chemistry. 1995, Vol 53, Num 2, pp 197-201, issn 0308-8146Article

Proanthocyanidins in skins from different grape varietiesESCRIBANO-BAILON, M. T; GUERRA, M. T; RIVAS-GONZALO, J. C et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1995, Vol 200, Num 3, pp 221-224, issn 0044-3026Article

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

New lipophilic catechin derivatives by oxa-Pictet-Spengler reactionPOATY, Bouddah; DUMARCAY, Stéphane; PERRIN, Dominique et al.European food research & technology (Print). 2009, Vol 230, Num 1, pp 111-117, issn 1438-2377, 7 p.Article

Seasonal variations in theaflavin, thearubigin and caffeine contents of Argentinian black teas = Variations saisonnières des teneurs en théaflavine, théarubigine et caféine de thés noirs d'ArgentineMALEC, L. S; VIGO, M. S.Journal of the science of food and agriculture. 1988, Vol 45, Num 2, pp 185-190, issn 0022-5142Article

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