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- Anatomical and Image Analysis of Grain Coloration in Rye
- Chemical Synthesis of Proanthocyanidins in Vitro and Their Reactions in Aging Wines
- Characterization of Polyphenolics in Cranberry Juice and Co-Products Brittany Lynn White University of Arkansas
- Carotenoids, Anthocyanins, and Betalains — Characteristics, Biosynthesis, Processing, and Stability F
- Transcriptome Analysis Clarified Genes Involved in Betalain Biosynthesis in the Fruit of Red Pitayas (Hylocereus Costaricensis)
- The Effects of Different Degrees of Procyanidin Polymerization on the Nutrient Absorption and Digestive Enzyme Activity in Mice
- Flavonoid Properties of Five Families Newly Incorporated Into the Order Caryophyllales (Review)
- THE SYNTHESIS of CONDENSED TANNINS DECLAN MORAN Bsc. This Thesis Is Presented for the Award of Masters Degree in Chemistry. Supe
- Betacyanins and Phenolic Compounds from Amaranthus Spinosus L
- Variation of Carotenoids and Polyphenolics in Peach and Implications on Breeding for Modified Phytochemical Profiles
- Characterization and Estimation of Proanthocyanidins and Other Phenolics in Coffee Pulp (Coffea Arabica) by Thiolysis−High-Per
- Comparative Phytochemical Analysis of Coffea Benghalensis Roxb Ex Schult, Coffea Arabica L
- Condensed Tannin Structural Chemistry
- Recent Insights Into Anthocyanin Pigmentation, Synthesis, Trafficking
- Nutraceuticals in the Prevention of Neonatal Hypoxia–Ischemia: a Comprehensive Review of Their Neuroprotective Properties, Mechanisms of Action and Future Directions
- Anthocyanins and Proanthocyanidins from Blueberry–Blackberry
- Procyanidin Content of Grape Seed and Pomace, and Total
- Hydrophilic Interaction Liquid Chromatography to Characterize Nutraceuticals and Food Supplements Based on Flavanols and Related Compounds
- Therapeutic Application of Betalains: a Review
- Differential Regulation of Anthocyanins in Cerasus Humilis
- Condensed Tannin Levels and Resistance of Groundnuts (Arachis H Ypogaea) Against Aphis Cracczvora
- Vine Vigor and Cluster Uniformity on Vitis Vinifera L. Seed Procyanidin
- Dietary A- and B-Type Procyanidins
- Metabolites OH
- Determination of Flavanols by Liquid Chromatography with Fluorescence Detection. Application to the Characterization of Cranberr
- Histological, Phytochemical and Antimicrobial Evaluation of Coffea Species
- The Impact of Cultivation Systems on the Nutritional and Phytochemical Content, and Microbiological Contamination of Highbush Bl
- The Evolution of Phenolic Compounds in Vitis Vinifera L. Red Berries During Ripening: Analysis and Role on Wine Sensory—A Review
- And Proanthocyanidin-Rich Extracts of Berries in Food Supplements – Analysis with Problems
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- Influence of Extrusion Processing on Procyanidin Composition and Total
- Procyanidin Composition of Chardonnay, Mauzac and Grenache Blanc Grapes
- Rapid Reversed Phase Ultra-Performance Liquid Chromatography Analysis of the Major Cocoa Polyphenols and Inter-Relationships of Their Concentrations in Chocolate
- Characterization and Mechanisms of Anthocyanin Degradation and Stabilization Nathan Blaine Stebbins University of Arkansas, Fayetteville
- Proanthocyanidins Should Be a Candidate in the Treatment of Cancer, Cardiovascular Diseases and Lipid Metabolic Disorder
- Abstract Condensed Tannin Characterization by Ft-Icr
- The Effect of the Timing of Leaf Removal on Berry Ripening, Flavour and Aroma Compounds in Pinot Noir Wine
- Note Procyanidin Concentrations and H-ORAC of Apples Cultivated in Japan
- Effect of Extrusion Cooking on Bioactive Compounds in Encapsulated Red Cactus Pear Powder
- Amylase, -Glucosidase, Lipase, and Cholinesterase Activities
- The Influences of Different Winemaking Techniques on the Mouthfeel of Shiraz Grapes
- The Effects of Plant Flavonoids on Mammalian Cells: Implications for Inflammation, Heart Disease, and Cancer