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Journal Abstract Search

159 related items for PubMed ID: 14582980

  • 1. Effect of the number of flavanol units on the antioxidant activity of procyanidin fractions isolated from chocolate.
    Counet C, Collin S.
    J Agric Food Chem; 2003 Nov 05; 51(23):6816-22. PubMed ID: 14582980
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  • 2. Isolation and structure elucidation of phenolic antioxidants from Tamarind (Tamarindus indica L.) seeds and pericarp.
    Sudjaroen Y, Haubner R, Würtele G, Hull WE, Erben G, Spiegelhalder B, Changbumrung S, Bartsch H, Owen RW.
    Food Chem Toxicol; 2005 Nov 05; 43(11):1673-82. PubMed ID: 16000233
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  • 3. Preparative separation of cacao bean procyanidins by high-speed counter-current chromatography.
    Li L, Zhang S, Cui Y, Li Y, Luo L, Zhou P, Sun B.
    J Chromatogr B Analyt Technol Biomed Life Sci; 2016 Nov 15; 1036-1037():10-19. PubMed ID: 27700988
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  • 4. Influence of oligomer chain length on the antioxidant activity of procyanidins.
    Lotito SB, Actis-Goretta L, Renart ML, Caligiuri M, Rein D, Schmitz HH, Steinberg FM, Keen CL, Fraga CG.
    Biochem Biophys Res Commun; 2000 Oct 05; 276(3):945-51. PubMed ID: 11027573
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  • 5. Identification of procyanidins in cocoa (Theobroma cacao) and chocolate using high-performance liquid chromatography/mass spectrometry.
    Hammerstone JF, Lazarus SA, Mitchell AE, Rucker R, Schmitz HH.
    J Agric Food Chem; 1999 Feb 05; 47(2):490-6. PubMed ID: 10563922
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  • 9. Procyanidins from the herb of Hypericum perforatum.
    Ploss O, Petereit F, Nahrstedt A.
    Pharmazie; 2001 Jun 05; 56(6):509-11. PubMed ID: 11446175
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  • 10. Analyses of polyphenols in cacao liquor, cocoa, and chocolate by normal-phase and reversed-phase HPLC.
    Natsume M, Osakabe N, Yamagishi M, Takizawa T, Nakamura T, Miyatake H, Hatano T, Yoshida T.
    Biosci Biotechnol Biochem; 2000 Dec 05; 64(12):2581-7. PubMed ID: 11210120
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  • 11. Analysis of procyanidins in chocolate by reversed-phase high-performance liquid chromatography with electrospray ionisation mass spectrometric and tandem mass spectrometric detection.
    Wollgast J, Pallaroni L, Agazzi ME, Anklam E.
    J Chromatogr A; 2001 Aug 10; 926(1):211-20. PubMed ID: 11554414
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  • 16. Separation of proanthocyanidins isolated from tea leaves using high-speed counter-current chromatography.
    Savitri Kumar N, Maduwantha B Wijekoon WM, Kumar V, Nimal Punyasiri PA, Sarath B Abeysinghe I.
    J Chromatogr A; 2009 May 08; 1216(19):4295-302. PubMed ID: 19136115
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  • 18. Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products.
    Gu L, House SE, Wu X, Ou B, Prior RL.
    J Agric Food Chem; 2006 May 31; 54(11):4057-61. PubMed ID: 16719534
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