164 related articles for article (PubMed ID: 26041201)
1. Hydrogenolytic depolymerization of procyanidin polymers from hi-tannin sorghum bran.
Li Z; Zeng J; Tong Z; Qi Y; Gu L
Food Chem; 2015 Dec; 188():337-42. PubMed ID: 26041201
[TBL] [Abstract][Full Text] [Related]
2. Depolymerization of cranberry procyanidins using (+)-catechin, (-)-epicatechin, and (-)-epigallocatechin gallate as chain breakers.
Liu H; Zou T; Gao JM; Gu L
Food Chem; 2013 Nov; 141(1):488-94. PubMed ID: 23768384
[TBL] [Abstract][Full Text] [Related]
3. Procyanidin content of grape seed and pomace, and total anthocyanin content of grape pomace as affected by extrusion processing.
Khanal RC; Howard LR; Prior RL
J Food Sci; 2009 Aug; 74(6):H174-82. PubMed ID: 19723202
[TBL] [Abstract][Full Text] [Related]
4. A semisynthetic approach for the simultaneous reaction of grape seed polymeric procyanidins with catechin and epicatechin to obtain oligomeric procyanidins in large scale.
Bai R; Cui Y; Luo L; Yuan D; Wei Z; Yu W; Sun B
Food Chem; 2019 Apr; 278():609-616. PubMed ID: 30583419
[TBL] [Abstract][Full Text] [Related]
5. An approach for degradation of grape seed and skin proanthocyanidin polymers into oligomers by sulphurous acid.
Luo L; Cui Y; Cheng J; Fang B; Wei Z; Sun B
Food Chem; 2018 Aug; 256():203-211. PubMed ID: 29606439
[TBL] [Abstract][Full Text] [Related]
6. Integrated Utilization of Red Radish for the Efficient Production of High-Purity Procyanidin Dimers.
Jiang W; Zhou X; Yang Y; Zhou Z
J Agric Food Chem; 2018 Sep; 66(35):9291-9300. PubMed ID: 29969257
[TBL] [Abstract][Full Text] [Related]
7. Processing of sorghum (Sorghum bicolor) and sorghum products alters procyanidin oligomer and polymer distribution and content.
Awika JM; Dykes L; Gu L; Rooney LW; Prior RL
J Agric Food Chem; 2003 Aug; 51(18):5516-21. PubMed ID: 12926907
[TBL] [Abstract][Full Text] [Related]
8. Sorghum bran in the diet dose dependently increased the excretion of catechins and microbial-derived phenolic acids in female rats.
Gu L; House SE; Rooney L; Prior RL
J Agric Food Chem; 2007 Jun; 55(13):5326-34. PubMed ID: 17536823
[TBL] [Abstract][Full Text] [Related]
9. Rapid qualitative and quantitative analyses of proanthocyanidin oligomers and polymers by UPLC-MS/MS.
Engström MT; Pälijärvi M; Fryganas C; Grabber JH; Mueller-Harvey I; Salminen JP
J Agric Food Chem; 2014 Apr; 62(15):3390-9. PubMed ID: 24665824
[TBL] [Abstract][Full Text] [Related]
10. Composition and cellular localization of tannins in Cabernet Sauvignon skins during growth.
Gagné S; Saucier C; Gény L
J Agric Food Chem; 2006 Dec; 54(25):9465-71. PubMed ID: 17147434
[TBL] [Abstract][Full Text] [Related]
11. Degradation of (-)-epicatechin and procyanidin B2 in aqueous and lipidic model systems. first evidence of "chemical" flavan-3-ol oligomers in processed cocoa.
De Taeye C; Cibaka ML; Jerkovic V; Collin S
J Agric Food Chem; 2014 Sep; 62(36):9002-16. PubMed ID: 25167469
[TBL] [Abstract][Full Text] [Related]
12. Protein-Tannin Interactions of Tryptic Digests of α-Lactalbumin and Procyanidins.
Wang B; Heinonen M
J Agric Food Chem; 2017 Jan; 65(1):148-155. PubMed ID: 27992196
[TBL] [Abstract][Full Text] [Related]
13. Furanolysis with Menthofuran: A New Depolymerization Method for Analyzing Condensed Tannins.
Billerach G; Rouméas L; Dubreucq E; Fulcrand H
J Agric Food Chem; 2020 Mar; 68(10):2917-2926. PubMed ID: 31013083
[TBL] [Abstract][Full Text] [Related]
14. Distribution and quantification of flavan-3-ols and procyanidins with low degree of polymerization in nuts, cereals, and legumes.
Bittner K; Rzeppa S; Humpf HU
J Agric Food Chem; 2013 Sep; 61(38):9148-54. PubMed ID: 23971434
[TBL] [Abstract][Full Text] [Related]
15. New procyanidin B3-human salivary protein complexes by mass spectrometry. Effect of salivary protein profile, tannin concentration, and time stability.
Perez-Gregorio MR; Mateus N; De Freitas V
J Agric Food Chem; 2014 Oct; 62(41):10038-45. PubMed ID: 25248720
[TBL] [Abstract][Full Text] [Related]
16. Analysis of Commercial Proanthocyanidins. Part 6: Sulfitation of Flavan-3-Ols Catechin and Epicatechin, and Procyanidin B-3.
Noreljaleel AEM; Wilhelm A; Bonnet SL
Molecules; 2020 Oct; 25(21):. PubMed ID: 33126408
[TBL] [Abstract][Full Text] [Related]
17. Depolymerisation optimisation of cranberry procyanidins and transport of resultant oligomers on monolayers of human intestinal epithelial Caco-2 cells.
Ou K; Gu L
Food Chem; 2015 Jan; 167():45-51. PubMed ID: 25148958
[TBL] [Abstract][Full Text] [Related]
18. Oxidation of Procyanidins with Various Degrees of Condensation: Influence on the Color-Deepening Phenomenon.
Hibi Y; Yanase E
J Agric Food Chem; 2019 May; 67(17):4940-4946. PubMed ID: 30994340
[TBL] [Abstract][Full Text] [Related]
19. Structure elucidation of procyanidin oligomers by low-temperature 1H NMR spectroscopy.
Esatbeyoglu T; Jaschok-Kentner B; Wray V; Winterhalter P
J Agric Food Chem; 2011 Jan; 59(1):62-9. PubMed ID: 21141823
[TBL] [Abstract][Full Text] [Related]
20. Study on interaction between human salivary α-amylase and sorghum procyanidin tetramer: Binding characteristics and structural analysis.
Zhao L; Wang F; Lu Q; Liu R; Tian J; Huang Y
Int J Biol Macromol; 2018 Oct; 118(Pt A):1136-1141. PubMed ID: 30001600
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
