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| 1H NMR-based metabolomic characterization during green tea (Camellia sinensis) fermentation | | Food research international |
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| Bile Acid-binding Ability of Kaki-tannin from Young Fruits of Persimmon (Diospyros kaki) In Vitro and In Vivo | | Phytotherapy research |
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| Proanthocyanidin profile and antioxidant capacity of Brazilian Vitis vinifera red wines | | Food chemistry |
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| Identification of New Coloured Anthocyanin–Flavanol Adducts in Pressure-Extracted Pomegranate (Punica granatum L.) Juice by High-Performance Liquid Chromatography/Electrospray Ionization Mass Spectrometry | | Food analytical methods |
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| Influence of Different Extraction Media on Phenolic Contents and Antioxidant Capacity of Defatted Dabai (Canarium odontophyllum) Fruit | | Food analytical methods |
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| The Synergistic Apoptotic Interaction of Panaxadiol and Epigallocatechin Gallate in Human Colorectal Cancer Cells | | Phytotherapy research |
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| Chemopreventive potential of the tannase-mediated biotransformation of green tea | | Food chemistry |
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| New flavonol glycosides from Barbeya oleoides Schweinfurth | | Food chemistry |
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| Proanthocyanidin biosynthesis of persimmon (Diospyros kaki Thunb.) fruit | | Scientia horticulturae |
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| Effect of a sodium caseinate edible coating on berry cactus fruit (Myrtillocactus geometrizans) phytochemicals | | Food research international |
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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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| Common tea formulations modulate in vitro digestive recovery of green tea catechins | | Molecular nutrition and food research |
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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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| Inhibition of the angiotensin-converting enzyme by grape seed and skin proanthocyanidins extracted from Vitis vinífera L. cv. País | | Lebensmittel-Wissenschaft |
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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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| Changes in phenolic composition and antioxidant activities of the edible halophyte Crithmum maritimum L. with physiological stage and extraction method | | Acta physiologiae plantarum |
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| Characterization of anthocyanins in Kenyan teas: Extraction and identification | | Food chemistry |
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| Effects of phosphorus supply on the quality of green tea | | Food chemistry |
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| Gene expression profiles of seed coats and biochemical properties of seed coats and cotyledons of two field pea (Pisum sativum) cultivars contrasting in green cotyledon bleaching resistance | | Euphytica |
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| Insect feeding preferences and plant phenolic glucosides in the system Gonioctena linnaeana--Salix triandra | | Entomologia experimentalis et applicata |
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| Variation of Proanthocyanidins in Lotus Species | | Journal of chemical ecology |
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| Enhanced oxidation of flavan-3-ols and proanthocyanidin accumulation in water-stressed tea plants | | Phytochemistry |
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| Inhibition of MMP-2 secretion from brain tumor cells suggests chemopreventive properties of a furanocoumarin glycoside and of chalcones isolated from the twigs of Dorstenia turbinata | | Phytochemistry |
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| Green tea leaf extract improves lipid and glucose homeostasis in a fructose-fed insulin-resistant hamster model | | Journal of ethnopharmacology |
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| Simultaneous analysis of purine alkaloids and catechins in Camellia sinensis, Camellia ptilophylla and Camellia assamica var. kucha by HPLC | | Food chemistry |
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| Composition and Cellular Localization of Tannins in Cabernet Sauvignon Skins during Growth | | Journal of agricultural and food chemistry |
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| Radical-scavenging proanthocyanidins from sea buckthorn seed | | Food chemistry |
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| Green tea and skin cancer: photoimmunology, angiogenesis and DNA repair | | Journal of nutritional biochemistry |
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| Reversed-phase HPLC-ESI/MS analysis of birch leaf proanthocyanidins after their acidic degradation in the presence of nucleophiles | | Phytochemical analysis |
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| Phenolic profiles of andean mashua (Tropaeolum tuberosum Ruíz & Pavón) tubers: Identification by HPLC-DAD and evaluation of their antioxidant activity | | Food chemistry |
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| Antioxidant activities of mangrove Rhizophora apiculata bark extracts | | Food chemistry |
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| Mathematical modeling of the stability of green tea catechin epigallocatechin gallate (EGCG) during bread baking | | Journal of food engineering |
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| Green tea and health: An overview | | Journal of food, agriculture and environment |
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| An improved HPLC method for simultaneous determination of phenolic compounds, purine alkaloids and theanine in Camellia species | | Journal of food composition and analysis |
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| Enzymatic oxidation of gallocatechin and epigallocatechin: Effects of C-ring configuration on the reaction products | | Phytochemistry |
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| Inhibition of pectin methyl esterase activity by green tea catechins | | Phytochemistry |
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