Search research articles
Contact Us
Filters
Showing results (11-20 of 29) with videos related to
Page
of 3
Sort By:
Journal of Agricultural and Food Chemistry
|
September 20, 2000
New phenolic compounds formed by evolution of (+)-catechin and glyoxylic acid in hydroalcoholic solution and their implication in color changes of grape-derived foods
N E Es-Safi, C Le Guernevé, V Cheynier, et al.
Journal of Agricultural and Food Chemistry
|
April 25, 2000
Phenolic composition of grape stems
J M Souquet, B Labarbe, C Le Guernevé, et al.
Journal of Experimental Botany
|
November 18, 2011
Identification and functional characterization of cDNAs coding for hydroxybenzoate/hydroxycinnamate glucosyltransferases co-expressed with genes related to proanthocyanidin biosynthesis
F Khater, D Fournand, S Vialet, et al.
European Journal of Nutrition
|
August 24, 2001
Antioxidant and radical scavenging properties in vitro of polyphenolic extracts from red wine
M Lodovici, F Guglielmi, C Casalini, et al.
Journal of Agricultural and Food Chemistry
|
April 21, 2001
Phenolic composition of litchi fruit pericarp
P Sarni-Manchado, E Le Roux, C Le Guernevé, et al.
Journal of Agricultural and Food Chemistry
|
December 22, 1999
New polyphenolic compounds with xanthylium skeletons formed through reaction between (+)-catechin and glyoxylic acid
N E Es-Safi, C Le Guernevé, H Fulcrand, et al.
Analytical Chemistry
|
February 14, 2007
Assessment of the molecular weight distribution of tannin fractions through MALDI-TOF MS analysis of protein-tannin complexes
C Mané, N Sommerer, T Yalcin, et al.
European Journal of Nutrition
|
December 29, 2000
Effect of complex polyphenols and tannins from red wine on DNA oxidative damage of rat colon mucosa in vivo
L Giovannelli, G Testa, C De Filippo, et al.
European Journal of Nutrition
|
September 29, 1999
Effect of complex polyphenols and tannins from red wine (WCPT) on chemically induced oxidative DNA damage in the rat
C Casalini, M Lodovici, C Briani, et al.
Free Radical Research
|
December 22, 1998
Antioxidant properties of catechins and proanthocyanidins: effect of polymerisation, galloylation and glycosylation
G W Plumb, S De Pascual-Teresa, C Santos-Buelga, et al.
Page
of 3
Search research articles
Search
Showing results (11-20 of 29) with videos related to
Sort By:
Page
of 3
Journal of Agricultural and Food Chemistry
|
September 20, 2000
New phenolic compounds formed by evolution of (+)-catechin and glyoxylic acid in hydroalcoholic solution and their implication in color changes of grape-derived foods
N E Es-Safi, C Le Guernevé, V Cheynier, et al.
Journal of Agricultural and Food Chemistry
|
April 25, 2000
Phenolic composition of grape stems
J M Souquet, B Labarbe, C Le Guernevé, et al.
Journal of Experimental Botany
|
November 18, 2011
Identification and functional characterization of cDNAs coding for hydroxybenzoate/hydroxycinnamate glucosyltransferases co-expressed with genes related to proanthocyanidin biosynthesis
F Khater, D Fournand, S Vialet, et al.
European Journal of Nutrition
|
August 24, 2001
Antioxidant and radical scavenging properties in vitro of polyphenolic extracts from red wine
M Lodovici, F Guglielmi, C Casalini, et al.
Journal of Agricultural and Food Chemistry
|
April 21, 2001
Phenolic composition of litchi fruit pericarp
P Sarni-Manchado, E Le Roux, C Le Guernevé, et al.
Journal of Agricultural and Food Chemistry
|
December 22, 1999
New polyphenolic compounds with xanthylium skeletons formed through reaction between (+)-catechin and glyoxylic acid
N E Es-Safi, C Le Guernevé, H Fulcrand, et al.
Analytical Chemistry
|
February 14, 2007
Assessment of the molecular weight distribution of tannin fractions through MALDI-TOF MS analysis of protein-tannin complexes
C Mané, N Sommerer, T Yalcin, et al.
European Journal of Nutrition
|
December 29, 2000
Effect of complex polyphenols and tannins from red wine on DNA oxidative damage of rat colon mucosa in vivo
L Giovannelli, G Testa, C De Filippo, et al.
European Journal of Nutrition
|
September 29, 1999
Effect of complex polyphenols and tannins from red wine (WCPT) on chemically induced oxidative DNA damage in the rat
C Casalini, M Lodovici, C Briani, et al.
Free Radical Research
|
December 22, 1998
Antioxidant properties of catechins and proanthocyanidins: effect of polymerisation, galloylation and glycosylation
G W Plumb, S De Pascual-Teresa, C Santos-Buelga, et al.
Page
of 3