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| engineering (2) |
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| Proanthocyanidin biosynthesis of persimmon (Diospyros kaki Thunb.) fruit | | Scientia horticulturae |
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| Metabolic engineering of proanthocyanidins through co-expression of anthocyanidin reductase and the PAP1 MYB transcription factor | | The plant journal |
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| A highly sensitive method for quantifying gallocatechin gallate and its epimer using a catechin-specific peptide | | Food control |
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| Characterisation of genuine and derived cranberry proanthocyanidins by LC-ESI-MS | | Food chemistry |
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| Changes in polyphenolic content and antioxidant activity after thermal treatments of grape seed extract and grape pomace | | European food research and technology |
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| Analysis of Phenolic Compounds of Dabai (Canarium odontophyllum Miq.) Fruits by High-Performance Liquid Chromatography | | Food analytical methods |
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| The application of (−)-epigallocatechin gallate in preparation of an antioxidant dialysate | | Food chemistry |
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| Characterisation of phenolic acids, flavonoids, proanthocyanidins and antioxidant activity of water extracts from seed coats of marama bean [Tylosema esculentum] – an underutilised food legume | | International journal of food science and technology |
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| Transformation of tea catechins and flavonoid glycosides by treatment with Japanese post-fermented tea acetone powder | | Food chemistry |
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| Selective Extraction of (−)Epigallocatechin Gallate from Green Tea Leaves Using Two-Stage Infusion Coupled with Membrane Separation | | Food and bioprocess technology |
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| mathematics and statistics (8) |
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| 1H NMR-based metabolomic characterization during green tea (Camellia sinensis) fermentation | | Food research international |
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| Monitoring green leaf tea quality parameters of different TV clones grown in northeast India using satellite data | | Food chemistry |
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| Comparison of the affinity and selectivity of insoluble fibres and commercial proteins for wine proanthocyanidins | | Food chemistry |
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| Common tea formulations modulate in vitro digestive recovery of green tea catechins | | Molecular nutrition and food research |
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| Lubricating properties of human whole saliva as affected by β-lactoglobulin | | Food hydrocolloids |
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| 1H NMR-based metabolomic characterization during green tea (Camellia sinensis) fermentation | | Food research international |
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| Characterisation of phenolic acids, flavonoids, proanthocyanidins and antioxidant activity of water extracts from seed coats of marama bean [Tylosema esculentum] – an underutilised food legume | | International journal of food science and technology |
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| Cranberry proanthocyanidins are cytotoxic to human cancer cells and sensitize platinum-resistant ovarian cancer cells to paraplatin | | Phytotherapy research |
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| Acute neurocognitive effects of epigallocatechin gallate (EGCG) | | Appetite |
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| Simultaneous ingestion of dietary proteins reduces the bioavailability of galloylated catechins from green tea in humans | | European journal of nutrition |
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| Effect of far-infrared heater on the physicochemical characteristics of green tea during processing | | Journal of food biochemistry |
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| Chemopreventive effects of tea in prostate cancer: Green tea versus black tea | | Molecular nutrition and food research |
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| Lubricating properties of human whole saliva as affected by β-lactoglobulin | | Food hydrocolloids |
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| Inhibition of mutagenic PhIP formation by epigallocatechin gallate via scavenging of phenylacetaldehyde | | Molecular nutrition and food research |
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| Chemopreventive effects of tea in prostate cancer: Green tea versus black tea | | Molecular nutrition and food research |
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| Diet supplementation with green tea extract epigallocatechin gallate prevents progression to glucose intolerance in db/db mice | | Nutrition and metabolism |
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| technology (30) |
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| Studies on the effects of oral administration of nutrient mixture, quercetin and red onions on the bioavailability of epigallocatechin gallate from green tea extract | | Phytotherapy research |
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| A highly sensitive method for quantifying gallocatechin gallate and its epimer using a catechin-specific peptide | | Food control |
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| 1H NMR-based metabolomic characterization during green tea (Camellia sinensis) fermentation | | Food research international |
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| Determination of catechins in green tea infusions by reduced flow micellar electrokinetic chromatography | | Food chemistry |
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