Results 251 to 260 of about 19,768 (263)

Flavans and Proanthocyanidins

2005
Daneel Ferreira, Desmond Slade, Jannie Marais   +2 more
openaire   +1 more source

Improved procedure to determine non-extractable polymeric proanthocyanidins in plant foods

International Journal of Food Sciences and Nutrition, 2012
Javier Zurita, M Elena Diaz-Rubio, Fulgencio Saura-Calixto   +2 more
exaly  

Proanthocyanidin: Chemistry and Biology: From Phenolic Compounds to Proanthocyanidins

2014
openaire   +1 more source

Proanthocyanidins in cacao.

2013
D. Seigler, R. Lieberei
openaire   +1 more source

Preparative high-speed counter-current chromatography separation of grape seed proanthocyanidins according to degree of polymerization

Food Chemistry, 2017
Shuting Zhang, Lingxi Li, Yan Cui
exaly  

Proanthocyanidins, anthocyanins and cardiovascular diseases

Food Research International, 2014
Neil H Davies, Kathryn H Myburgh, Sandrine Lecour   +2 more
exaly  

Concentrations of oligomers and polymers of proanthocyanidins in red and purple rice bran and their relationships to total phenolics, flavonoids, antioxidant capacity and whole grain color

Food Chemistry, 2016
Ming-Hsuan Chen, Anna M Mcclung, Christine J Bergman   +2 more
exaly  

Mitigation effects of proanthocyanidins with different structures on acrylamide formation in chemical and fried potato crisp models

Food Chemistry, 2018
Yajing Qi, Hao Zhang, Gangcheng Wu
exaly  

Enhanced aqueous two-phase extraction of proanthocyanidins from grape seeds by using ionic liquids as adjuvants

Separation and Purification Technology, 2019
Dabing Ren, Lunzhao Yi
exaly  

Proanthocyanidins and Catechins

1988
openaire   +1 more source