Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Ronald L Prior

Showing results (21-30 of 80) with videos related to

Pageof 8
Sort By:
Journal of Agricultural and Food Chemistry|September 3, 2009
Procyanidin composition of selected fruits and fruit byproducts is affected by extraction method and varietyRamesh C Khanal, Luke R Howard, Ronald L Prior
Journal of Agricultural and Food Chemistry|March 29, 2011
Impact of different stages of juice processing on the anthocyanin, flavonol, and procyanidin contents of cranberriesBrittany L White, Luke R Howard, Ronald L Prior
Journal of Agricultural and Food Chemistry|November 14, 2002
Determination of soyasaponins in soy with LC-MS following structural unification by partial alkaline degradationLiwei Gu, Guanjun Tao, Wenying Gu, et al.
Journal of Agricultural and Food Chemistry|January 24, 2008
Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blackberry productsTiffany J Hager, Luke R Howard, Ronald L Prior
Journal of Agricultural and Food Chemistry|November 2, 2010
Processing and storage effects on the ellagitannin composition of processed blackberry productsTiffany J Hager, Luke R Howard, Ronald L Prior
Journal of Agricultural and Food Chemistry|November 27, 2013
Changes in chokeberry (Aronia melanocarpa L.) polyphenols during juice processing and storageKail Wilkes, Luke R Howard, Cindi Brownmiller, et al.
Journal of Agricultural and Food Chemistry|June 1, 2007
Sorghum bran in the diet dose dependently increased the excretion of catechins and microbial-derived phenolic acids in female ratsLiwei Gu, Suzanne E House, Lloyd Rooney, et al.
Journal of the American Dietetic Association|January 15, 2003
Pycnogenol does not impact the antioxidant or vitamin C status of healthy young adultsKathryn Silliman, John Parry, Larry L Kirk, et al.
Mechanisms of Ageing and Development|June 5, 2002
Bioavailablility of elderberry anthocyaninsPaul E Milbury, Guohua Cao, Ronald L Prior, et al.
Journal of Agricultural and Food Chemistry|August 9, 2003
Anthocyanin and proanthocyanidin content in selected white and red wines. Oxygen radical absorbance capacity comparison with nontraditional wines obtained from highbush blueberryConcepción Sánchez-Moreno, Guohua Cao, Boxin Ou, et al.
Pageof 8

Showing results (21-30 of 80) with videos related to

Sort By:
Pageof 8
Journal of Agricultural and Food Chemistry|September 3, 2009
Procyanidin composition of selected fruits and fruit byproducts is affected by extraction method and varietyRamesh C Khanal, Luke R Howard, Ronald L Prior
Journal of Agricultural and Food Chemistry|March 29, 2011
Impact of different stages of juice processing on the anthocyanin, flavonol, and procyanidin contents of cranberriesBrittany L White, Luke R Howard, Ronald L Prior
Journal of Agricultural and Food Chemistry|November 14, 2002
Determination of soyasaponins in soy with LC-MS following structural unification by partial alkaline degradationLiwei Gu, Guanjun Tao, Wenying Gu, et al.
Journal of Agricultural and Food Chemistry|January 24, 2008
Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blackberry productsTiffany J Hager, Luke R Howard, Ronald L Prior
Journal of Agricultural and Food Chemistry|November 2, 2010
Processing and storage effects on the ellagitannin composition of processed blackberry productsTiffany J Hager, Luke R Howard, Ronald L Prior
Journal of Agricultural and Food Chemistry|November 27, 2013
Changes in chokeberry (Aronia melanocarpa L.) polyphenols during juice processing and storageKail Wilkes, Luke R Howard, Cindi Brownmiller, et al.
Journal of Agricultural and Food Chemistry|June 1, 2007
Sorghum bran in the diet dose dependently increased the excretion of catechins and microbial-derived phenolic acids in female ratsLiwei Gu, Suzanne E House, Lloyd Rooney, et al.
Journal of the American Dietetic Association|January 15, 2003
Pycnogenol does not impact the antioxidant or vitamin C status of healthy young adultsKathryn Silliman, John Parry, Larry L Kirk, et al.
Mechanisms of Ageing and Development|June 5, 2002
Bioavailablility of elderberry anthocyaninsPaul E Milbury, Guohua Cao, Ronald L Prior, et al.
Journal of Agricultural and Food Chemistry|August 9, 2003
Anthocyanin and proanthocyanidin content in selected white and red wines. Oxygen radical absorbance capacity comparison with nontraditional wines obtained from highbush blueberryConcepción Sánchez-Moreno, Guohua Cao, Boxin Ou, et al.
Pageof 8