120 related articles for article (PubMed ID: 30409665)
1. Self-aggregation of oxidized procyanidins contributes to the formation of heat-reversible haze in apple-based liqueur wine.
Millet M; Poupard P; Guilois-Dubois S; Zanchi D; Guyot S
Food Chem; 2019 Mar; 276():797-805. PubMed ID: 30409665
[TBL] [Abstract][Full Text] [Related]
2. Characterization of procyanidin B2 oxidation products in an apple juice model solution and confirmation of their presence in apple juice by high-performance liquid chromatography coupled to electrospray ion trap mass spectrometry.
Poupard P; Sanoner P; Baron A; Renard CM; Guyot S
J Mass Spectrom; 2011 Nov; 46(11):1186-97. PubMed ID: 22124992
[TBL] [Abstract][Full Text] [Related]
3. Heat-unstable apple pathogenesis-related proteins alone or interacting with polyphenols contribute to haze formation in clear apple juice.
Millet M; Poupard P; Guilois-Dubois S; Poiraud A; Fanuel M; Rogniaux H; Guyot S
Food Chem; 2020 Mar; 309():125636. PubMed ID: 31711810
[TBL] [Abstract][Full Text] [Related]
4. Haze in Apple-Based Beverages: Detailed Polyphenol, Polysaccharide, Protein, and Mineral Compositions.
Millet M; Poupard P; Le Quéré JM; Bauduin R; Guyot S
J Agric Food Chem; 2017 Aug; 65(31):6404-6414. PubMed ID: 28355065
[TBL] [Abstract][Full Text] [Related]
5. Rapid preparation of procyanidins B2 and C1 from Granny Smith apples by using low pressure column chromatography and identification of their oligomeric procyanidins.
Xiao JS; Liu L; Wu H; Xie BJ; Yang EN; Sun ZD
J Agric Food Chem; 2008 Mar; 56(6):2096-101. PubMed ID: 18298060
[TBL] [Abstract][Full Text] [Related]
6. Apple procyanidin oligomers absorption in rats after oral administration: analysis of procyanidins in plasma using the porter method and high-performance liquid chromatography/tandem mass spectrometry.
Shoji T; Masumoto S; Moriichi N; Akiyama H; Kanda T; Ohtake Y; Goda Y
J Agric Food Chem; 2006 Feb; 54(3):884-92. PubMed ID: 16448199
[TBL] [Abstract][Full Text] [Related]
7. Content and mean polymerization degree of procyanidins in extracts obtained from clear and cloudy apple juices.
Huemmer W; Dietrich H; Will F; Schreier P; Richling E
Biotechnol J; 2008 Feb; 3(2):234-43. PubMed ID: 18098119
[TBL] [Abstract][Full Text] [Related]
8. Structural characterization of native and oxidized procyanidins (condensed tannins) from coffee pulp (Coffea arabica) using phloroglucinolysis and thioglycolysis-HPLC-ESI-MS.
Wong-Paz JE; Guyot S; Aguilar-Zárate P; Muñiz-Márquez DB; Contreras-Esquivel JC; Aguilar CN
Food Chem; 2021 Mar; 340():127830. PubMed ID: 32919355
[TBL] [Abstract][Full Text] [Related]
9. Apple (Malus pumila) procyanidins fractionated according to the degree of polymerization using normal-phase chromatography and characterized by HPLC-ESI/MS and MALDI-TOF/MS.
Shoji T; Masumoto S; Moriichi N; Kanda T; Ohtake Y
J Chromatogr A; 2006 Jan; 1102(1-2):206-13. PubMed ID: 16313915
[TBL] [Abstract][Full Text] [Related]
10. Characterization by HPLC-ESI-MS
Miranda-Hernández AM; Muñiz-Márquez DB; Wong-Paz JE; Aguilar-Zárate P; de la Rosa-Hernández M; Larios-Cruz R; Aguilar CN
Food Chem; 2019 Sep; 291():126-131. PubMed ID: 31006450
[TBL] [Abstract][Full Text] [Related]
11. UPLC-ESI-MS study of the oxidation markers released from tannin depolymerization: toward a better characterization of the tannin evolution over food and beverage processing.
Mouls L; Fulcrand H
J Mass Spectrom; 2012 Nov; 47(11):1450-7. PubMed ID: 23147821
[TBL] [Abstract][Full Text] [Related]
12. Neutral sugar side chains of pectins limit interactions with procyanidins.
Watrelot AA; Le Bourvellec C; Imberty A; Renard CM
Carbohydr Polym; 2014 Jan; 99():527-36. PubMed ID: 24274539
[TBL] [Abstract][Full Text] [Related]
13. New strategies to study the chemical nature of wine oligomeric procyanidins.
Absalon C; Fabre S; Tarascou I; Fouquet E; Pianet I
Anal Bioanal Chem; 2011 Sep; 401(5):1485-95. PubMed ID: 21573848
[TBL] [Abstract][Full Text] [Related]
14. Inhibition of apple polyphenol oxidase activity by procyanidins and polyphenol oxidation products.
Le Bourvellec C; Le Quéré JM; Sanoner P; Drilleau JF; Guyot S
J Agric Food Chem; 2004 Jan; 52(1):122-30. PubMed ID: 14709024
[TBL] [Abstract][Full Text] [Related]
15. Isolation and structural elucidation of some procyanidins from apple by low-temperature nuclear magnetic resonance.
Shoji T; Mutsuga M; Nakamura T; Kanda T; Akiyama H; Goda Y
J Agric Food Chem; 2003 Jun; 51(13):3806-13. PubMed ID: 12797747
[TBL] [Abstract][Full Text] [Related]
16. Condensed tannin changes induced by autoxidation: effect of the initial degree of polymerization and concentration.
Vernhet A; Carrillo S; Poncet-Legrand C
J Agric Food Chem; 2014 Aug; 62(31):7833-42. PubMed ID: 25025340
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Interactions between pectic compounds and procyanidins are influenced by methylation degree and chain length.
Watrelot AA; Le Bourvellec C; Imberty A; Renard CM
Biomacromolecules; 2013 Mar; 14(3):709-18. PubMed ID: 23327557
[TBL] [Abstract][Full Text] [Related]
19. Impact of noncovalent interactions between apple condensed tannins and cell walls on their transfer from fruit to juice: studies in model suspensions and application.
Le Bourvellec C; Le Quere JM; Renard CM
J Agric Food Chem; 2007 Sep; 55(19):7896-904. PubMed ID: 17725315
[TBL] [Abstract][Full Text] [Related]
20. Heating and reduction affect the reaction with tannins of wine protein fractions differing in hydrophobicity.
Marangon M; Vincenzi S; Lucchetta M; Curioni A
Anal Chim Acta; 2010 Feb; 660(1-2):110-8. PubMed ID: 20103151
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]