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Results 1 to 25 of 2258

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Polyphénols : un potentiel à concrétiserROUSSELIN-ROUSVOAL, Fanny.Process (Cesson-Sévigné). 2004, Num 1204, pp 36-38, issn 0998-6650, 3 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

Anthocyanin pigments: Bioactivity and coloring propertiesWROLSTAD, R. E.Journal of food science. 2004, Vol 69, Num 5, pp C419-C421, issn 0022-1147Article

Collaborative study on L-DOPA-wheat polyphenol oxidase assay (AACC method 22-85)BETTGE, A. D.Cereal foods world. 2004, Vol 49, Num 6, pp 338-342, issn 0146-6283, 4 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

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

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

Cellular targets for the beneficial actions of tea polyphenolsLORENZ, Mario.The American journal of clinical nutrition. 2013, Vol 98, Num 6, issn 0002-9165, S1642-S1650, SUPConference Paper

Neuroprotective effects of resveratrol: Potential mechanismsSAHEBKAR, Amirhossein.Neurochemistry international. 2010, Vol 57, Num 6, pp 621-622, issn 0197-0186, 2 p.Article

Dietary polyphenols may affect DNA methylationMINGZHU FANG; DAPENG CHEN; YANG, Chung S et al.The Journal of nutrition. 2007, Vol 137, Num 1S, issn 0022-3166, 223S-228SConference Paper

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

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

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

Assessment of phytochemical content in human milk during different stages of lactationSONG, Brian J; JOUNI, Zeina E; FERRUZZI, Mario G et al.Nutrition (Burbank, Los Angeles County, Calif.). 2013, Vol 29, Num 1, pp 195-202, issn 0899-9007, 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

DkMyb4 Is a Myb Transcription Factor Involved in Proanthocyanidin Biosynthesis in Persimmon FruitAKAGI, Takashi; IKEGAMI, Ayako; TSUJIMOTO, Tomoyuki et al.Plant physiology (Bethesda). 2009, Vol 151, Num 4, pp 2028-2045, issn 0032-0889, 18 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

Tea, Flavonoids, and Nitric Oxide-Mediated Vascular ReactivityGRASSI, Davide; AGGIO, Annalisa; ONORI, Luciano et al.The Journal of nutrition. 2008, Vol 138, Num 8, issn 0022-3166, 1554S-1560SConference Paper

Anthocyanin and colour evolution in naturally black table olives during anaerobic processingPIGA, A; DEL CARO, A; PINNA, I et al.Lebensmittel - Wissenschaft + Technologie. 2005, Vol 38, Num 4, pp 425-429, issn 0023-6438, 5 p.Article

Effect of polymerization on the antioxidant capacity of anthocyanins in RoselleTSAI, Pi-Jen; HUANG, Hsiao-Ping.Food research international. 2004, Vol 37, Num 4, pp 313-318, issn 0963-9969, 6 p.Article

Estimation of Daily Proanthocyanidin Intake and Major Food Sources in the U.S. DietYING WANG; CHUNG, Sang-Jin; SONG, Won O et al.The Journal of nutrition. 2011, Vol 141, Num 3, pp 447-452, issn 0022-3166, 6 p.Article

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