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Ronald L Prior

Showing results (61-70 of 80) with videos related to

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Journal of Agricultural and Food Chemistry|May 25, 2006
Concentrations of anthocyanins in common foods in the United States and estimation of normal consumptionXianli Wu, Gary R Beecher, Joanne M Holden, et al.
Journal of Agricultural and Food Chemistry|December 3, 2003
Screening of foods containing proanthocyanidins and their structural characterization using LC-MS/MS and thiolytic degradationLiwei Gu, Mark A Kelm, John F Hammerstone, et al.
Journal of Agricultural and Food Chemistry|January 8, 2010
Urinary excretion of phenolic acids in rats fed cranberryRonald L Prior, Theodore R Rogers, Ramesh C Khanal, et al.
Wilderness & Environmental Medicine|July 3, 2002
Oxidative stress in humans training in a cold, moderate altitude environment and their response to a phytochemical antioxidant supplementMatthew C Schmidt, E W Askew, Donald E Roberts, et al.
Journal of Food Science|August 10, 2011
Supercritical CO2 decaffeination of unroasted coffee beans produces melanoidins with distinct NF-κB inhibitory activityYumin Chen, Peter H Brown, Kang Hu, et al.
Journal of Medicinal Food|August 25, 2011
Effect of feeding grape pomace on selected metabolic parameters associated with high fructose feeding in growing Sprague-Dawley ratsRamesh C Khanal, Luke R Howard, Theodore J Rogers, et al.
Journal of Chromatography. A|May 12, 2009
Method performance and multi-laboratory assessment of a normal phase high pressure liquid chromatography-fluorescence detection method for the quantitation of flavanols and procyanidins in cocoa and chocolate containing samplesRebecca J Robbins, Jadwiga Leonczak, J Christopher Johnson, et al.
Journal of the American College of Nutrition|May 31, 2007
Plasma antioxidant capacity changes following a meal as a measure of the ability of a food to alter in vivo antioxidant statusRonald L Prior, Liwei Gu, Xianli Wu, et al.
Journal of Mass Spectrometry : JMS|December 30, 2003
Liquid chromatographic/electrospray ionization mass spectrometric studies of proanthocyanidins in foodsLiwei Gu, Mark A Kelm, John F Hammerstone, et al.
Journal of Agricultural and Food Chemistry|August 18, 2005
Isoflavone conjugates are underestimated in tissues using enzymatic hydrolysisLiwei Gu, Myriam Laly, Hebron C Chang, et al.
Pageof 8

Showing results (61-70 of 80) with videos related to

Sort By:
Pageof 8
Journal of Agricultural and Food Chemistry|May 25, 2006
Concentrations of anthocyanins in common foods in the United States and estimation of normal consumptionXianli Wu, Gary R Beecher, Joanne M Holden, et al.
Journal of Agricultural and Food Chemistry|December 3, 2003
Screening of foods containing proanthocyanidins and their structural characterization using LC-MS/MS and thiolytic degradationLiwei Gu, Mark A Kelm, John F Hammerstone, et al.
Journal of Agricultural and Food Chemistry|January 8, 2010
Urinary excretion of phenolic acids in rats fed cranberryRonald L Prior, Theodore R Rogers, Ramesh C Khanal, et al.
Wilderness & Environmental Medicine|July 3, 2002
Oxidative stress in humans training in a cold, moderate altitude environment and their response to a phytochemical antioxidant supplementMatthew C Schmidt, E W Askew, Donald E Roberts, et al.
Journal of Food Science|August 10, 2011
Supercritical CO2 decaffeination of unroasted coffee beans produces melanoidins with distinct NF-κB inhibitory activityYumin Chen, Peter H Brown, Kang Hu, et al.
Journal of Medicinal Food|August 25, 2011
Effect of feeding grape pomace on selected metabolic parameters associated with high fructose feeding in growing Sprague-Dawley ratsRamesh C Khanal, Luke R Howard, Theodore J Rogers, et al.
Journal of Chromatography. A|May 12, 2009
Method performance and multi-laboratory assessment of a normal phase high pressure liquid chromatography-fluorescence detection method for the quantitation of flavanols and procyanidins in cocoa and chocolate containing samplesRebecca J Robbins, Jadwiga Leonczak, J Christopher Johnson, et al.
Journal of the American College of Nutrition|May 31, 2007
Plasma antioxidant capacity changes following a meal as a measure of the ability of a food to alter in vivo antioxidant statusRonald L Prior, Liwei Gu, Xianli Wu, et al.
Journal of Mass Spectrometry : JMS|December 30, 2003
Liquid chromatographic/electrospray ionization mass spectrometric studies of proanthocyanidins in foodsLiwei Gu, Mark A Kelm, John F Hammerstone, et al.
Journal of Agricultural and Food Chemistry|August 18, 2005
Isoflavone conjugates are underestimated in tissues using enzymatic hydrolysisLiwei Gu, Myriam Laly, Hebron C Chang, et al.
Pageof 8