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Proanthocyanidin content in foods is largely underestimated in the literature data: An approach to quantification of the missing proanthocyanidinsPEREZ-JIMENEZ, Jara; ARRANZ, Sara; SAURA-CALIXTO, Fulgencio et al.Food research international. 2009, Vol 42, Num 10, pp 1381-1388, issn 0963-9969, 8 p.Article

Hypolipidemic effects of proanthocyanidins and their underlying biochemical and molecular mechanismsBLADE, Cinta; AROLA, Lluis; SALVADO, Maria-Josepa et al.Molecular nutrition & food research (Print). 2010, Vol 54, Num 1, pp 37-59, issn 1613-4125, 23 p.Article

Effect of processing on antioxidant contents in selected dry beans (Phaseolus spp. L.)BOATENG, J; VERGHESE, M; WALKER, L. T et al.Lebensmittel - Wissenschaft + Technologie. 2008, Vol 41, Num 9, pp 1541-1547, issn 0023-6438, 7 p.Article

Radical-scavenging proanthocyanidins from sea buckthorn seedJINLING FAN; XIAOLIN DING; WENYING GU et al.Food chemistry. 2007, Vol 102, Num 1, pp 168-177, issn 0308-8146, 10 p.Article

Proanthocyanidin profile and ORAC values of manitoba berries, chokecherries, and seabuckthornHOSSEINIAN, Farah S; WENDE LI; HYDAMAKA, Arnie W et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 17, pp 6970-6976, issn 0021-8561, 7 p.Article

Application of pesticides suppress foliar proanthocyanidin content in Leucaena speciesDALZELL, Scott A; MULLEN, Brendan F.Animal feed science and technology. 2004, Vol 113, Num 1-4, pp 191-198, issn 0377-8401, 8 p.Article

Proanthocyanidin content, antioxidant capacity and scavenger activity of Portuguese sparkling wines (Bairrada Appellation of Origin)JORDAO, António M; GONCALVES, Fernando J; CORREIA, Ana C et al.Journal of the science of food and agriculture. 2010, Vol 90, Num 12, pp 2144-2152, issn 0022-5142, 9 p.Article

Health benefits of soy isoflavonoids and strategies for enhancement: A reviewMCCUE, Patrick; SHETTY, Kalidas.Critical reviews in food science and nutrition. 2004, Vol 44, Num 5, pp 361-367, issn 1040-8398, 7 p.Article

Analyse de la composition de tanins oenologiquesMOUTOUNET, M; SOUQUET, J.-M; MEUDEC, Emmanuelle et al.Revue française d'oenologie. 2004, Num 208, pp 22-27, issn 0395-899X, 6 p.Article

Effects of heating and the addition of seasonings on the anti-mutagenic and anti-oxidative activities of polyphenolsHANG BAO; HUIFENG REN; ENDO, Hideaki et al.Food chemistry. 2004, Vol 86, Num 4, pp 517-524, issn 0308-8146, 8 p.Article

Total and Specific Polyphenol Intakes in Midlife Are Associated with Cognitive Function Measured 13 Years LaterKESSE-GUYOT, Emmanuelle; FEZEU, Léopold; ANDREEVA, Valentina A et al.The Journal of nutrition. 2012, Vol 142, Num 1, pp 76-83, issn 0022-3166, 8 p.Article

Characterization of protein-polyphenol interactionsPAPADOPOULOU, Athina; FRAZIER, Richard A.Trends in food science & technology (Regular ed.). 2004, Vol 15, Num 3-4, pp 186-190, issn 0924-2244, 5 p.Conference Paper

The Mysteries of Proanthocyanidin Transport and Polymerization : Plant Cell WallsJIAN ZHAO; YONGZHEN PANG; DIXON, Richard A et al.Plant physiology (Bethesda). 2010, Vol 153, Num 2, pp 437-443, issn 0032-0889, 7 p.Article

Comparative study of chemical and phenolic compositions of two species of jaboticaba: Myrciaria jaboticaba (Vell.) Berg and Myrciaria cauliflora (Mart.) O. BergALEZANDRO, Marcela Roquim; DUBE, Pascal; DESJARDINS, Yves et al.Food research international. 2013, Vol 54, Num 1, pp 468-477, issn 0963-9969, 10 p.Article

Evaluation of wheat polyphenol oxidase genesJUKANTI, Aravind K; BRUCKNER, Phil L; FISCHER, Andreas M et al.Cereal chemistry. 2004, Vol 81, Num 4, pp 481-485, issn 0009-0352, 5 p.Article

Tea and flavonoids: where we are, where to go nextDWYER, Johanna T; PETERSON, Julia.The American journal of clinical nutrition. 2013, Vol 98, Num 6, issn 0002-9165, S1611-S1618, SUPConference Paper

Procyanidins Modulate MicroRNA Expression in Pancreatic IsletsCASTELL-AUVI, Anna; CEDO, Lidia; MOVASSAT, Jamileh et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 2, pp 355-363, issn 0021-8561, 9 p.Article

Industrial vinegar clarification by cross-flow microfiltration: effect on colour and polyphenol contentLOPEZ, F; PESCADOR, P; GÜELL, C et al.Journal of food engineering. 2005, Vol 68, Num 1, pp 133-136, issn 0260-8774, 4 p.Article

Application of DFT B3LYP/GIAO and B3LYP/CSGT methods for interpretation of NMR spectra of flavonoidsZIELINSKI, Ryszard; SZYMUSIAK, Henryk.Polish journal of food and nutrition sciences. 2003, Vol 12, pp 157-162, issn 1230-0322, 6 p., NS2Conference Paper

Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringencyQUIJADA-MORIN, Natalia; WILLIAMS, Pascale; RIVAS-GONZALO, Julián C et al.Food chemistry. 2014, Vol 154, pp 44-51, issn 0308-8146, 8 p.Article

Proanthocyanidins, anthocyanins and cardiovascular diseasesKRUGER, Maria J; DAVIES, Neil; MYBURGH, Kathryn H et al.Food research international. 2014, Vol 59, pp 41-52, issn 0963-9969, 12 p.Article

Integrated mass spectrometry approach to profile proanthocyanidins occurring in food supplements: Analysis of Potentilla erecta L. rhizomesMARI, Angela; ELETTO, Daniela; PIZZA, Cosimo et al.Food chemistry. 2013, Vol 141, Num 4, pp 4171-4178, issn 0308-8146, 8 p.Article

Effect of Polymerization on Antioxidant and Xanthine Oxidase Inhibitory Potential of Sea Buckthorn (H. rhamnoides) ProanthocyanidinsARIMBOOR, Ranjith; ARUMUGHAN, C.Journal of food science. 2012, Vol 77, Num 10-12, issn 0022-1147, C1036-C1041Article

Influence of the structure and composition of the País grape proanthocyanidins on the inhibition of angiotensin I-converting enzyme (ACE)GODOY, Susana; ROECKEL, Marlene; FERNANDEZ, Katherina et al.Food chemistry. 2012, Vol 134, Num 1, pp 346-350, issn 0308-8146, 5 p.Article

Effect of Extraction Conditions on the Extractability of Phenolic Compounds from Lyophilised Fig Fruits (Ficus Carica L.)BUCIC-KOJIC, Ana; PLANINIC, Mirela; TOMAS, Srećko et al.Polish journal of food and nutrition sciences. 2011, Vol 61, Num 3, pp 195-199, issn 1230-0322, 5 p.Article

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